• 1/3 cup all-purpose flour • 1/3 cup yellow cornmeal • 1 teaspoon baking powder • 1/4 teaspoon salt • 1 beaten egg white • 1/4 cup skim milk • 2 tablespoons cooking oil • 3/4 cup water • 1 cup chopped onion • 1 clove garlic, minced • 1 - 15 ounce can garbanzo beans, drained • 1 - 15 ounce can red kidney beans, drained • 2 - 8 ounce cans low-sodium tomato sauce • 1 - 4 1/2 ounce can diced green chilies, drained • 2 teaspoons chili powder • 1 tablespoon cold water • 1 1/2 teaspoons cornstarch
In a medium mixing bowl stir together flour, cornmeal, baking powder, and salt; set aside. In a small bowl combine egg white, milk, and oil; set aside.
In a 10-inch skillet combine the water, onion, and garlic. Bring to boiling; reduce heat. Cover and simmer 5 minutes or until tender. Stir in garbanzo beans, kidney beans, tomato sauce, green chilies, chili powder, and salt.
In a small bowl stir together cornstarch and 1 tablespoon water. Stir into bean mixture. Cook and stir until slightly thickened and bubbly. Reduce heat.
For dumplings, add milk mixture to cornmeal mixture; stir just until combined. Drop dumpling mixture from a tablespoon to make 5 mounds atop the hot bean mixture.
Cover and simmer for 10 to 12 minutes or until a toothpick inserted into the center of a dumpling comes out clean.