Ingredients

• 3 cups beef broth or 3 cups vegetable broth
• 1 (15 ounce) can red kidney beans, rinsed and drained
• 1 (15 ounce) can pinto beans or 1 (15 ounce) can great northern beans, rinsed and drained
• 15 1/2 ounces Mexican-style stewed tomatoes
• 1 (10 ounce) package frozen whole kernel corn
• 1 cup sliced carrot
• 1 large onion, chopped
• 1 (4 ounce) can diced green chili peppers, undrained
• 1 -2 teaspoon chili powder
• 2 garlic cloves, minced
• 1/3 cup all-purpose flour
• 1/4 cup yellow cornmeal
• 1 teaspoon baking powder
• 1 dash pepper
• 1 beaten egg white
• 2 tablespoons milk
• 1 tablespoon cooking oil

Instructions

1. Combine broth, beans, undrained tomatoes, corn, carrot, onion, chili peppers, chili powder, and garlic in a crock pot (3 1/2 to 4 qt size is best).

2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

3. Dumplings:.

4. Stir together flour, cornmeal, baking powder, and pepper in a medium sized bowl.

5. Mix together egg white, milk, and oil in a small bowl.

6. Add to flour mixture and stir with a fork just until combined.

7. Divide dumpling mixture into 6 mounds and drop on top of the bubbling soup.

8. Cover and cook on low-heat setting for 30 minutes more or on high-heat setting for 20 minutes more (don''t give in to temptation to lift lid) or until a wooden toothpick inserted in center comes out clean.

9. Serve in bowls with 1 dumpling for each serving.