Beans N' Cornbread

1medium onion, chopped
1medium green bell pepper, diced
2cloves garlic, minced
1 can (16 oz) red kidney beans, rinsed and drained
1 can (16 oz) pinto beans, rinsed and drained
1 can (16 oz) diced tomatoes with jalapeo peppers, undrained
1 can (8 oz) tomato sauce
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp black pepper
1/4 tsp hot pepper sauce
1 c yellow cornmeal
1 c all-purpose flour
2-1/2 tsp baking powder
1 tbsp sugar
1/2tsp salt
1 1/4c milk
2 eggs
3 tbsp vegetable oil
1 can (8-1/2 oz) cream-style corn, undrained

Spray crockpot with cooking spray. Cook onion, bell pepper and garlic until tender. Place in crockpot. Stir in kidney beans, pinto beans, tomatoes with juice, tomato sauce, chili powder, cumin, black pepper and hot pepper sauce. Cook on HIGH 1 hour. Combine cornmeal, flour, baking powder, sugar and salt in bowl. Stir in milk, eggs and oil; mix well. Stir in corn. Spoon over bean mixture. Cook on High 2 hours or until cornbread is done.

Do you think one could use white beans with this and omit the chili powder and it be good? corn and white beans would be too much wouldn’t it? What could I substitute?