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Recipe Summary

prep:
15 mins
bake:
15 mins at 400°
cook:
10 mins
Servings:
6
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Ingredients

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Directions

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  • Heat oil in a large oven-proof skillet over medium-high heat. Add onion, peppers and zucchini; cook for 5 minutes. Stir in beans, tomato sauce, chili powder, garlic salt, cumin and cinnamon. Simmer for 5 minutes. Stir in olives and raisins.

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  • Meanwhile, heat oven to 400° F. Prepare cornbread mix following package directions. Stir in scallion and lime zest.

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  • Dollop heaping tablespoons of cornbread batter evenly over skillet. Bake at 400° F for 15 minutes or until cornbread is cooked through.

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  • Allow to cool slightly before serving. Garnish with cilantro.

Nutrition Facts

397 calories; total fat 10g; saturated fat 3g; cholesterol 39mg; sodium 906mg; carbohydrates 67g; fiber 12g; protein 13g.

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