Veg Chili and Dumplings

[Guest guest]

Veg Chili and Dumplings

 

3 cups water

1 15-oz. can red kidney beans -- rinsed and drained

1 15-oz. can black beans -- rinsed and drained

1 14 1/2-oz. can Mexican-style stewed tomatoes undrained

1 10-oz. pkg. frozen whole kernel corn -- (2 cups)

1 cup sliced carrot

1 cup chopped onion

1 4-oz. can diced green chile peppers -- undrained

2 tablespoons instant Chik or Beaf or Veg bouillon powder or granules

2 teaspoons chili powder (2 to 3)

1 teaspoon bottled minced garlic

1/3 cup all-purpose flour

1/4 cup yellow cornmeal

1 teaspoon baking powder

Dash salt

Dash ground black pepper

1 egg white

2 tablespoons milk

1 tablespoon cooking oil

 

1. In a 4-quart Dutch oven combine water, kidney beans, black beans,

undrained tomatoes, corn, carrot, onion, undrained chili peppers, bouillon

granules, chili powder, and garlic. Bring to boiling. Reduce heat and

simmer, covered, for 10 minutes.

 

2. Meanwhile, for 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. Drop dumpling mixture into 6 mounds atop the bubbling soup. Cover

and simmer for 12 to 15 minutes or until a toothpick inserted into the

center of a dumpling comes out clean. (Do not lift lid while dumplings are

cooking.) Makes 6 servings.