(very easy to make vegetarian by leaving out the boullion)

Ingredients

* 3 cups water
* 1 15-oz. can red kidney beans, rinsed and drained
* 1 15-oz. can black beans, rinsed and drained
* 1 14 1/2-oz. can Mexican-style stewed tomatoes, undrained
* 1 10-oz. pkg. frozen whole kernel corn (2 cups)
* 1 cup sliced carrot
* 1 cup chopped onion
* 1 4-oz. can diced green chile peppers, undrained
* 2 Tbsp. instant beef or chicken bouillon granules
* 2 to 3 tsp. chili powder
* 1 tsp. bottled minced garlic
* 1/3 cup all-purpose flour
* 1/4 cup yellow cornmeal
* 1 tsp. baking powder
* Dash salt
* Dash ground black pepper
* 1 egg white
* 2 Tbsp. milk
* 1 Tbsp. cooking oil

Directions

In a 4-quart Dutch oven combine water, kidney beans, black beans, undrained tomatoes, corn, carrot, onion, undrained chili peppers, bouillon granules, chili powder, and garlic. Bring to boiling. Reduce heat and simmer, covered, for 10 minutes.

Meanwhile, for dumplings, in a medium mixing bowl stir together flour, cornmeal, baking powder, salt and pepper. In a small mixing bowl combine egg white, milk, and oil. Add to flour mixture; stir with a fork just until combined. Drop dumpling mixture into 6 mounds atop the bubbling soup. Cover and simmer for 12 to 15 minutes or until a toothpick inserted into the center of a dumpling comes out clean. (Do not lift lid while dumplings are cooking.) Makes 6 servings.
Nutrition Facts

* Calories 269,
* Total Fat (g) 4,
* Saturated Fat (g) 1,
* Monounsaturated Fat (g) 1,
* Polyunsaturated Fat (g) 1,
* Cholesterol (mg) 0,
* Sodium (mg) 681,
* Carbohydrate (g) 53,
* Total Sugar (g) 6,
* Fiber (g) 10,
* Protein (g) 14,
* Vitamin A (DV%) 0,
* Vitamin C (DV%) 0,
* Calcium (DV%) 0,
* Iron (DV%) 0,
* Percent Daily Values are based on a 2,000 calorie diet