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

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