This quick meatless dish is perfect for a weeknight meal on a frosty winter evening. A thick, chunky pinto bean chili is topped with store-bought corn muffin mix and baked in a skillet. Only one dish to clean! Even though this meal is quick the generous addition of spices develops a robust chili filling. The chili is topped with a slightly sweet, crusty cornbread crust that soaks up some of the chili broth while baking. This dish is traditionally made with ground beef, but swapping the red meat for pinto beans lightens this version.