prep time 20 minutes    cook time 35 minutes

 

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 oz, kidney beans, rinsed and drained

1 can, 28 oz., crushed tomatoes in puree, undrained

1/4 cup Franks RedHot Original Cayenne pepper sauce, you can adjust to your own taste...

1 Tbsp chili powder

1 package, 6 1/2 oz, cornbread mix, plus ingredients to prepare mix

 

preheat oven to 400 degrees.  heat 1 Tbsp oil in 12 inch ovenproof skillet 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 RedHot sauce 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.