Preheat oven to 350°F (180°C).
Heat a nonstick skillet to medium high heat, add 1 tablespoon canola oil.
Fry onion and peppers until tender and onions are opaque.
Add meat (turkey or beef) and brown meat until no longer pink.
Add frozen mixed vegetables into meat mixture and reduce heat to low.
Combine flour and broth and whisk until no lumps are showing.
Add broth mixture, black pepper and chili powder to skillet.
Bring to a boil stirring constantly until thickened.
Spray an 8″ x 8″ pan with non-stick spray and pour in meat mixture.
Prepare the cornbread topping by combining the dry ingredients from the topping list in a bowl, add the liquid ingredients and mix until blended.
Spread evenly over meat mixture.
Bake for 30 minutes until topping is golden brown.