Tex-Mex Beans with Cornmeal Dumplings

Ingredients

 * 1/3 cup flour
 * 1 tsp baking powder
 * beaten egg white
 * 2 tbsp cooking oil
 * 1 cup chopped onion
 * 15 oz can garbanzo beans, drained
 * 15 oz can tomato sauce
 * 2 tsp chili powder
 * 1 1/2 tsp cornstarch
 * 1/3 cup yellow cornmeal
 * 1/4 tsp salt
 * 1/4 cup skim milk
 * 3/4 cup water
 * clove garlic, minced
 * 15 oz can red kidney beans, drained
 * 4 oz can diced green chili pepper
 * 1/4 tsp salt

Directions
In a med mixing bowl, stir together flour, cornmeal, baking powder, and ¼ t salt; set aside. In a small bowl combine egg white, milk, and oil; set aside. In a 10" skillet combine the water, onion, and garlic. Bring to boiling; reduce heat. Cover and simmer 5 minutes or till tender. Stir in garbanzo beans, kidney beans, tomato sauce, drained green chili peppers, chili powder, and ¼ t salt. In a small bowl stir together cornstarch and 1 t water. Stir into bean mixture. Cook and stir till 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 bean mixture. Cover and simmer for 10-12 minutes or till a toothpick inserted in the center of a dumpling comes out clean. *** per serving: 313 calories, 13 g protein, 50 g carbohydrates, 8 g fat, 0 mg cholesterol, 1023 mg sodium, 839 mg potassium.