Chipotle Black Bean Chili Pie

From Cooking Light's Superfast Suppers. Uses a portion of Chipotle Black Bean Chili.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  cup  chopped zucchini
• 14 1⁄2 ounces no-salt-added diced tomatoes, drained
• 15 1⁄4 ounces  no-salt-added corn, drained
• 1⁄2 teaspoon salt
• 2  cups  chipotle black bean chili (from Chipotle Black Bean Chili)
• 6  ounces  buttermilk  cornbread mix
• 2⁄3 cup water

Directions

1. Preheat oven to 450 degrees.
2. Spray an 8 inch square baking dish with cooking spray and set aside.
3. OR prepare the whole recipe in a cast iron skillet.
4. Spray a skillet with cooking spray and heat over high heat.
5. Saute the zucchini for about 2 minutes then add the tomatoes, corn, salt and chipotle chili.
6. Cook and stir until heated. About 2 minutes. If using baking dish, pour chilie mixture into the dish and set aside.
7. If using cast iron skillet, turn off heat.
8. In a medium bowl, dump in the cornbread mix. Add 2/3 cup water and stir to combine.
9. Spread this over the chili mixture in the pan.
10. Bake in top rack of oven for 15 minutes or until cornbread is golden brown.
11. Serve and enjoy.