Tex-Mex Beans with Cornmeal Dumplings

1. In a med mixing bowl, stir together flour, cornmeal, baking powder, and 1/4 t 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. Stiri in garbanzo beans, kidney beans, tomato sauce, drained green chili peppers, chili powder, and 1/4 t 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. Reducei 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.
14. Per serving: 313 calories, 13 g protein, 50 g carbohydrates, 8 g fat, 0 mg cholesterol, 1023 mg sodium, 839 mg potassium.