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Chili Pot Pie

1 tb Wesson Oil
2 Cloves garlic -- minced
1 c Onion -- chopped
1 c Green pepper -- diced
1/2 c Carrots -- diced
1 1/2 c Zucchini -- diced
15 oz Can Hormel Chili No Beans
1 c Sargento Classic Supreme Shredded Monterey Jack Cheese
6 oz Pkg jalapeno cornbread mix
Toppings: commercial salsa and sour cream


Heat oil in a large skillet over medium heat; add garlic, and saute 1 minute. Add onion, green pepper, carrots, and zucchini; cook 10 to 15 minutes or until vegetales are tender. Stir in chili; spread into a greased 9-inch square baking dish. Sprinkle with cheese. Prepare cornbread mix according to package directions; spread over cheese. Bake at 400 degrees for 20 minutes or until cornbread is golden brown. Serve with desired toppings.


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