1 medium onion, chopped
1 medium green pepper, chopped
1 tbsp. canola oil
2 garlic cloves, minced
1 (16 oz,) can kidney beans, rinsed & drained
1 (15 oz.) can pinto beans, rinsed & drained
1 (14 oz.) can diced tomatoes, undrained
1 (8 oz.) can tomato sauce
1 tsp. chili powder
1/2 tsp. pepper
1/8 tsp. hot pepper sauce

Cornbread Topping:

1 c. flour
1 c. cornmeal
1 tbsp. sugar
1/2 tsp. salt
1 1/2 tsp. baking powder
2 eggs, lightly beaten
3 tbsp. oil
1 1/4 c. skim milk
1 (8 oz.) can cream-style corn

In large skillet, sauté onion & green pepper in oil till tender. Add garlic; cook 1 minute. Transfer to a greased 5-quart slow cooker. Stir in beans, tomatoes, sauce, seasonings and pepper sauce. Cover; cook on high 1 hour.

In large bowl, combine flour, cornmeal, sugar, baking powder and salt. Combine wet ingredients: eggs, oil, milk and corn; add to dry. Spoon evenly over bean mixture. Cover and cook on high 2 hours longer or till toothpick tests clean.

Submitted by: Karen LaValley