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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. Source: Cafe Southern Living Five-Star Dining, Southern Living Cooking School Recipe By : From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (345g)|
|Recipe Makes: 4|
|Calories from Fat: 187 (41%)|
|Amt Per Serving||% DV|
|Total Fat 20.8g||28 %|
|Saturated Fat 8.3g||41 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 2g|
|Cholesterol 43mg||13 %|
|Sodium 1071.7mg||37 %|
|Potassium 561.6mg||15 %|
|Total Carbohydrate 49.5g||15 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 42.8g|
|Protein 19.5g||28 %|
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Calories per serving: 456
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