Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             medium  onion chopped
  1             medium  green bell pepper chopped
  2             cloves  garlic minced or 1/4teaspoon garlic powder
  1                can  red kidney beans undrained -- (16ounces)
  1                     can(16ounces) pinto beans undrained
  1                can  nosaltadded diced tomatoes undrained -- (16ounces)
  1                     can(8ounces) nosaltadded tomato sauce
  1           teaspoon  chili powder
     1/2      teaspoon  black pepper
     1/2      teaspoon  prepared mustard
     1/8      teaspoon  h ot sauce
  1                cup  yellow cornmeal
  1                cup  allpurpose flour
  2 1/2      teaspoons  baking powder
  1         tablespoon  sugar
     1/2      teaspoon  salt
  1 1/4           cups  milk
     1/2           cup  egg substitute
  3         tablespoon  vegetable oil
  1                can  nosalt added creamstyle corn -- (81/2ounces)

Preparation:

Lightly grease crockpot/slow-cooker. In skillet over medium heat, cook onion, bell pepper and garlic until tender. Transfer to crockpot/slow-cooker. Stir in kidney beans and pinto beans. Add diced tomatoes and juice, tomato sauce, seasonings, mustard and hot sauce. Cover and cool on HIGH for 1-hour. In a large bowl, combine cornmeal, flour, baking powder, sugar and salt. Stir in milk, egg substitute, vegetable oil and corn. Spoon evenly over bean mixture. There may be leftover cornbread depending on size of crockpot/slowcooker being used..... If there is remaining cornbread, spoon into greased muffin tins and bake at 375 degrees for 30 minutes....Cover pot and cook on HIGH for 1-1/2-2 more hours. Serve.

Nutritional Information:

164 Calories (kcal); 8g Total Fat; (45% calories from fat); 4g Protein; 18g Carbohydrate; 5mg Cholesterol; 342mg Sodium