Hobo Casserole

• 1 cup onion, chopped
• 12 cup green pepper, chopped
• 2 garlic cloves, minced
• 1 (14 ounce) can kidney beans, drained
• 1 (14 ounce) can pinto beans, drained
• 1 (16 ounce) can tomatoes, chopped, juice and all
• 1 (8 ounce) can tomato sauce
• 1 teaspoon chili powder
• 12 teaspoon mustard
• 18 teaspoon hot sauce
• 1 cup yellow cornmeal
• 1 cup flour
• 2 12 teaspoons baking powder
• 12 teaspoon salt
• 1 tablespoon sugar
• 1 12 cups soymilk
• 12 cup egg substitute
• 3 tablespoons canola oil
• 1 (8 1/2 ounce) can cream-style corn

1. Spray skillet with vegetable cooking spray, saute onion, green peppers and garlic until tender.
2. May add 1/4 cup water if desired.
3. Stir in beans and next 7 ingredients.
4. Cover and cook 5 minutes.
5. Pour into 9x13 baking dish.
6. Set aside.
7. Combine meal and flour with next 3 ingredients, add to dry mixture next 4 ingredients.
8. Mix well.
9. Spoon evenly over bean mixture to within 1 inch of edge, all around.
10. Bake at 375 degrees for 30 to 35 minutes or until corn bread is done.

onion, green pepper, garlic, kidney beans, pinto beans, tomatoes, tomato sauce, chili powder, mustard, hot sauce, yellow cornmeal, flour, baking powder, salt, sugar, soymilk, egg substitute, canola oil, creamstyle

Taken from www.food.com/recipe/hobo-casserole-268348 (may not work)