1 medium onion, chopped
1 medium green bell pepper, chopped
2 garlic cloves, minced
1 can red kidney beans, do not drain
1 can pinto beans, do not drain
1 can no-salt-added diced tomatoes, undrained
1 tsp chili powder
1/2 tsp black pepper
1/2 tsp prepared mustard
1 dash of hot sauce
1 cup yellow cornmeal
1 cup all-purpose flour
2 1/2 tsp baking powder
1 tbsp sugar
1/2 tsp salt
1 1/4 cups milk
1/2 cup egg substitute (or 2 eggs)
3 tbsp canola or olive oil
1 can (8 1/2-oz) cream-style corn
Lightly oil the crockpot or slow cooker.
In a skillet over medium heat, cook the onion and bell pepper with the garlic until crisp tender. Transfer the mixture to the prepared cooker. Stir in the kidney and pinto beans; add the tomatoes along with their juice, chili powder, pepper, mustard, and hot sauce. Stir mixture to blend well. Add lid and cook on high for 1 hour.
In a large mixing bowl combine the cornmeal, flour, baking powder, sugar, and salt. Stir in the milk, egg substitute, oil, and cream-style corn. Spread the corn mixture evenly over the bean mixture. Depending on the style of cooker you are using, you may have corn mixture left over. That's okay; bake in oven as cornbread. Cover the cooker and cook on high 1 1/2 to 2 hours more.