Cornbread-Topped Chili Pie

By longhornfans

Ingredients

• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1 1/2 cups diced zucchini
• 1 cup diced green bell pepper
• 1 cup chopped onion
• 1/2 cup diced carrot
• 1 (15-ounce) can Hormel® Turkey Chili No Beans
• 1 cup shredded Monterey Jack cheese
• 1 (6.5-ounce) package cornbread mix

Preparation

Step 1

1. Heat oven to 400°F.
2. In large skillet, sauté garlic in oil over medium heat 1 minute. Add zucchini, bell pepper, onion and carrot. Cook, stirring occasionally, 10 to 15 minutes longer or until vegetables are tender. Stir in chili.
3. Spread chili mixture into 9x9-inch baking dish; sprinkle with cheese.
4. Prepare cornbread mix according to package directions; spread over cheese.
5. Bake pie 20 minutes or until cornbread is golden brown. Serve with salsa, if desired.