Ingredients
3 cups water1 can (15-1/2 ounces) kidney beans, rinsed and drained1 can (15 ounces) black beans, rinsed and drained1 can (14-1/2 ounces) Mexican stewed tomatoes1 can (4 ounces) chopped green chilies2 cups frozen corn, thawed1 cup chopped onion1 cup chopped carrots3 beef bouillon cubes3 garlic cloves, minced1 teaspoon chili powder1/2 teaspoon salt1/4 teaspoon pepperDUMPLINGS:1/2 cup all-purpose flour1/4 cup yellow cornmeal1 teaspoon baking powderDash each salt and pepper1 egg white, beaten3 tablespoons milk1 tablespoon canola oil
Preparation
In a large saucepan over medium heat, combine the first 13 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender.
For dumplings, combine flour, cornmeal, baking powder, salt and pepper. Combine egg white, milk and oil; stir into dry ingredients. Drop into eight mounds onto boiling soup. Reduce heat; cover and simmer for 15-20 minutes (do not lift the cover).
