Vegetarian Chili with Cornbread Topping

1 pound zucchini halved and cut into 1/2-inch slices (about 4 cups)
1 red or green bell pepper, cut into 1-inch pieces
1 rib celery, thinly sliced
1 clove garlic, minced
2 cans (15 to 19 ounces each) kidney beans, rinsed and drained
1 can (28 ounces) crushed tomatoes in puree, undrained
1/4 cup Frank's RedHot Cayenne Pepper Sauce
1 Tablespoon chili powder
1 package (6 1/2 ounces) cornbread mix plus ingredients to prepare mix


Preheat oven to 400°F. Heat 1 Tablespoon oil in 12-inch heatproof skillet(if handle of skillet is not heatproof, wrap in foil) over medium-high heat. Add zucchini, bell pepper, celery and garlic. Cook and stir 5 minutes or until tender. Stir in beans, tomatoes, Frank's Red Hot and chili powder. Heat to boiling, stirring.

Prepare cornbread mix according to package directions. Spoon batter on top of chili mixture, spreading to 1/2-inch from edges. Bake 30 minutes or until cornbread is golden brown and mixture is bubbly. Serve with shredded cheese, if desired.

Makes 6 servings


Helpful Tips

The combination of beans and tomatoes in this chili provides a delicious meatless source of iron. One can of Great Northern beans or black beans can be substituted for one can of kidney beans for a change of pace.