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Ingredients
- 1 med onion, minced
- 1 med green bell pepper, minced
- 2 x cloves garlic, chopped
- 16 ounce can red kidney beans, undrained
- 16 ounce can pinto beans, undrained
- 16 ounce can diced tomatoes, undrained
- 8 ounce can tomato sauce
- 1 tsp chili pwdr
- 1/2 tsp black pepper
- 1/2 tsp prepared mustard
- 1/8 tsp warm sauce
- 1 c. yellow cornmeal
- 1 c. all-purpose flour
- 2Â 1/2 tsp baking pwdr
- 1/2 tsp salt
- 1 Tbsp. sugar
- 1Â 1/4 c. lowfat milk
- 2 x Large eggs, beaten
- 3 Tbsp. vegetable oil
- 8Â 1/2 ounce can cream-style corn
Directions
- Lightly grease Crock-Pot. In a skillet over medium heat, cook onion and green bell pepper till tender. Transfer to Crock-Pot. Stir in kidney beans and pinto beans. Add in diced tomatoes, tomato sauce, seasonings, and warm sauce. Cover and cook on High for 1 hour.
- In a mixing bowl, combine cornmeal, flour, baking pwdr, salt, and sugar.
- Stir in lowfat milk, Large eggs, vegetable oil, and cream-style corn. Spoon proportionately over bean mix. Cover and cook on High for 1 1/2 to 2 more hrs. Serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2873g | |
| Calories 3081 | |
| Calories from Fat 599 | 19% |
| Total Fat 68.16g | 85% |
| Saturated Fat 10.69g | 43% |
| Trans Fat 1.05g | |
| Cholesterol 432mg | 144% |
| Sodium 10514mg | 438% |
| Potassium 5563mg | 159% |
| Total Carbs 523.36g | 140% |
| Dietary Fiber 75.0g | 250% |
| Sugars 80.17g | 53% |
| Protein 113.08g | 181% |
