2 servings of about 1 cup filling and 1/3 cup cornmeal mush
          each 296 calories per serving

          Green pepper, chopped                   2 tablespoons
          Onion, chopped                          2 tablespoons
          Oil                                     1 teaspoon
          Dried kidney beans, cooked,
               unsalted, drained*                 1 cup
          Tomato puree                            1/2 cup
          Frozen whole-kernel corn                about 1 cup (half of a
                                                       10-ounce package)
          Chili powder                            1-1/2 teaspoons
          Salt                                    1/8 teaspoon
          Yellow cornmeal                         1/3 cup
          Water                                   3/4 cup
          Salt                                    1/16 teaspoon
          Chili powder                            1/4 teaspoon

               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.