Cornbread Pot Pie

• 2 cloves garlic, minced
• 1 Tbsp. vegetable oil
• 1 1/2 c. diced zucchini
• 1 cup diced green bell pepper
• 1 c. chopped onion
• 1/2 c. diced carrot
• 1- 15 oz. can no-bean chili
• 1 c. (4 oz.) shredded Monterey Jack cheese
• 1- 6.6 oz. pkg. cornbread mix
• Salsa if desired

1. Preheat oven to 400u0b0.
2. In a large skillet over medium heat, saute garlic in oil for 1 minute.
3. Add zucchini, bell pepper, onion and carrot.
4. Cook 10-15 minutes or until vegetables are tender.
5. Stir in chili and mix gently.
6. Spread mixture in a 9 inch square baking dish.
7. Sprinkle with cheese.
8. Prepare cornbread mix according to package directions; spread over cheese.
9. Bake for 20 minutes or until cornbread is golden brown.
10. Serve with salsa, if desired.
11. Makes 6 servings.

garlic, vegetable oil, zucchini, green bell pepper, onion, carrot, chili, shredded monterey jack cheese, salsa

Taken from www.cookbooks.com/Recipe-Details.aspx?id=958635 (may not work)