Ingredients Edit

Directions Edit

  1. In a medium mixing bowl, stir together flour, cornmeal, baking powder, and ¼ tsp salt; set aside.
  2. In a small bowl combine egg white, milk, and oil; set aside.
  3. In a 10" skillet combine the water, onion, and garlic.
  4. Bring to boiling; reduce heat.
  5. Cover and simmer 5 minutes or till tender.
  6. Stir in garbanzo beans, kidney beans, tomato sauce, drained green chile peppers, chili powder, and ¼ tsp salt.
  7. In a small bowl stir together cornstarch and 1 t water.
  8. Stir into bean mixture.
  9. Cook and stir till slightly thickened and bubbly.
  10. Reduce heat.
  11. For dumplings, add milk mixture to cornmeal mixture; stir just until combined.
  12. Drop dumpling mixture from a tablespoon to make 5 mounds atop bean mixture.
  13. Cover and simmer for 10 – 12 minutes or till a toothpick inserted in the center of a dumpling comes out clean.

Nutritional information Edit

per serving: 313 calories, 13 g protein, 50 g carbohydrates, 8 g fat, 0 mg cholesterol, 1023 mg sodium, 839 mg potassium.

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