Lightly spray interior of slow cooker with nonstick vegetable spray.
In a nonstick skillet, over medium heat, cook onion, bell pepper and garlic until tender. Transfer to slow cooker. Stir in cooked kidney beans and cooked pinto beans; add diced tomatoes and juice, tomato sauce, seasonings, mustard and hot sauce; stir to blend. Cover and cook on high for 1 hour.
In a large bowl combine cornmeal, flour, baking powder, sugar and salt. Stir in milk, egg substitute, vegetable oil and creamed corn. Spoon evenly over bean mixture. Cover slow cooker and cook on high for 1-1/2 to 2 hours.