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.
Meanwhile, heat oven to 400° F. Prepare cornbread mix following package directions. Stir in scallion and lime zest.
Dollop heaping tablespoons of cornbread batter evenly over skillet. Bake at 400° F for 15 minutes or until cornbread is cooked through.
Allow to cool slightly before serving. Garnish with cilantro.