Southwestern Bean Stew with Cornmeal Dumplings

Ingredients

• 1/4 cup yellow cornmeal
• 1/3 cup all purpose flour
• DUMPLINGS:
• 2 garlic cloves, minced
• 1-2 tsp chili powder
• 3 cups water or veg broth
• 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 (15 oz can) pinto beans
• 1 large onion, chopped
• 1 4-oz can diced green chili peppers
• 2 tsp instant beef bouillon granules (or veg granules)
• 1 tsp baking powder
• 1 beaten egg white
• 2 Tbsp skim or 1% milk
• 1 Tbsp cooking oil
• salt and pepper

Directions

1. In crockpot combine chicken broth, beans, undrained tomatoes, corn, carrot, onion, undrained chili peppers, bouillon granules, chili powder, and garlic. Cover and cook on low-heat setting for 10 to 12 hours.
2. At end of 10 hours, make 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.
3. Drop dumpling mixture into 6 mounds atop the bubbling stew. Cover and cook for 30 minutes more. (Do not lift lid while dumplings are cooking.).