Southwestern Bean Stew with Cornmeal Dumplings

3 cups water
1 15-oz can red kidney beans, rinsed and drained
1 15-oz can black beans or pinto beans, rinsed and drained
1 14 1/2-oz can Mexican-style stewed tomatoes
1 10-oz package frozen whole kernel corn, thawed
2 medium carrots, sliced
1 large onion, chopped (1 cup)
1 4-oz can diced green chili peppers
2 tsp instant beef bouillon granules
2 cloves garlic, minced
1/3 cup all-purpose flour
1/4 cup yellow cornmeal
1 tsp baking powder
1 beaten egg white
2 Tbsp skim or 1% milk
1 Tbsp cooking oil

In a Dutch oven combine water; kidney beans, black or pinto beans, stewed tomatoes, corn, carrots, onion, undrained chili peppers, bouillon granules, chili powder; and garlic. Bring to boiling; reduce heat. Simmer; uncovered, for 30 minutes.

For dumplings, in a medium mixing bowl stir together flour, cornmeal, baking powder; dash salt, and dash black pepper. In a small mixing bowl combine egg white, skim or 1% milk, and oil. Add egg-white mixture to flour mixture; stir with a fork until just combined. Drop the dumpling mixture from a rounded tsp to make 6 mounds on top of bubbling stew. Cover and simmer for 10 to 12 minutes or until a wooden toothpick comes out clean when inserted in center of dumpling. Do notlift cover during cooking.

Makes 6 servings