2 tb Green pepper, chopped

2 tb Onion, chopped

1 ts Oil

1 c Dried kidney beans; cooked

-(unsalted, drained*) 1/2 c Tomato puree

1 c Whole-kernel corn

1 1/2 ts Chili powder

1/8 ts Salt

1/3 c Yellow cornmeal

3/4 c Water

1/16 ts Salt

1/4 ts Chili powder

2 servings of about 1 cup filling and 1/3 cup cornmeal mush

each 296 calories per serving 1. Cook green pepper and onion in off in small (8-inch)

frypan until tender. 2. Stir in beans, tomato puree, corn, 1-1/2 teaspoons

chili powder, and 1/8 teaspoon salt. 3. Cover and cook over low heat until flavors are

blended--about 15 minutes. 4. Mix cornmeal, water, and 1/16 teaspoon salt.

5. Cook over low heat, stirring constantly, until very

thick-about 3 minutes. 6. Spread cornmeal mush over bean mixture to form a crust.

7. Sprinkle 1/4 teaspoon chili powder over top of crust.

8. Cook over low heat, with lid ajar, until topping is

set--about 7 minutes. *NOTE: 1 cup canned kidney beans, drained, may be used in place of cooked dried kidney beans; then omit the 1/8 teaspoon salt in step 2. About 270 calories per serving. * Thrifty Meals for Two: Making Food Dollars Count * USDA Home and Garden Bulletin Number 244 -----