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Ingredients

• 2 teaspoons  canola oil
• 1   large onion, chopped
• 1   medium green bell pepper, chopped
• 4 cloves  garlic, minced
• 3   medium zucchini, diced (about 5 cups)
• 1 1/2 tablespoons  chili powder
• 1 1/2 teaspoons  ground cumin
• 1 teaspoon  ground cinnamon
• 1 teaspoon  salt
• 2 14-ounce cans  no-salt-added diced tomatoes
• 1 1/2 pounds  raw shrimp, (41-50 per pound; see Ingredient Note), peeled and deveined
• 1/2 cup  chopped fresh cilantro
• 1 cup  yellow cornmeal
• 1 cup  all-purpose flour
• 2 teaspoons  baking powder
• 1/2 teaspoon  salt
• 3/4 cup  nonfat milk
• 1/4 cup  canola oil
• 1   large egg
• 1 tablespoon  honey

Description

Here We Make A Low-fat Shrimp And Vegetable Chili (which Is Quite Tasty On Its Own) And Top It With A Layer Of Golden Cornbread For A Delicious Casserole That Can Be Made Ahead. The Dish Serves 12, So It's Just Right For Serving To A Crowd Gathered To

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