Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).

In a skillet, heat the oil over medium heat.

Sauté the chopped bell pepper and onion until tender, about 5-7 minutes.

Stir in the cooked pinto beans, tomato puree, corn kernels, and chili powder.

Cover and cook over low heat for 15 minutes, allowing the flavors to meld.

Pour the bean and vegetable mixture into an 8″ x 8″ baking pan, spreading it evenly.

In a separate saucepan, combine the yellow cornmeal, water, and Bragg Liquid Aminos.

Cook over low heat, stirring constantly, until the mixture thickens to a consistency similar to mashed potatoes, about 5 minutes.

Spread the cornmeal mush over the bean mixture in the baking pan to form a crust.

Sprinkle chili powder over the top of the cornmeal crust.

Bake the Southwestern Bean and Corn Pot Pie in the preheated oven for 30 minutes, or until the crust is bubbly around the edges.

Remove from the oven and let it cool slightly before serving.

Slice and serve the pot pie hot, and enjoy the comforting flavors of this Southwestern-inspired dish!