3 cups cooked pinto beans, mashed. (or 2 cans fat-free refried beans)
Place onion in a large pot with 1/4 cup water. Sauté about 10 minutes, add green pepper, corn, green chilies, tomato sauce, and 1-1/2 tsp. chili powder. Cook 5 minutes. Add mashed beans and cook about 10 minutes over low heat. Remove from heat.
Combine cornmeal, water, and 1/2 tsp. chili powder in a saucepan. Cook over medium heat until mixture thickens, stirring constantly with a wire whisk or the cornmeal will lump.
Using a non-stick 8" x 8" pan, spread half of the cornmeal mixture over the bottom. Pour the bean mixture over this and spread it out. Then spread the remaining cornmeal mixture over the top.
Bake at 350°F for 45 minutes, or until it bubbles.