Ingredients
1 medium onion, chopped1 medium green pepper, chopped1 tablespoon canola oil2 garlic cloves, minced1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) pinto beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes, undrained1 can (8 ounces) tomato sauce1 teaspoon chili powder1/2 teaspoon pepper1/8 teaspoon hot pepper sauceCORNBREAD TOPPING:1 cup all-purpose flour1 cup yellow cornmeal1 tablespoon sugar1-1/2 teaspoons baking powder1/2 teaspoon salt2 large eggs, room temperature, lightly beaten1-1/4 cups fat-free milk1 can (8-1/4 ounces) cream-style corn3 tablespoons canola oil
Preparation
In a large skillet, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Transfer to a greased 5-qt. slow cooker.
Stir in the beans, tomatoes, tomato sauce, chili powder, pepper and pepper sauce. Cover and cook on high for 1 hour.
In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Combine the eggs, milk, corn and oil; add to dry ingredients and mix well. Spoon evenly over bean mixture.
Cover and cook on high for 2½-3 hours or until a toothpick inserted in the center of cornbread comes out clean.
