1 (15 1/2 oz.) can red kidney beans, rinsed and drained
1 (15 oz.) can black beans or pinto beans, rinsed and drained
3 c. water
1 (14 1/2 oz.) can Mexican style stewed tomatoes
1 to 2 tsp. chili powder
2 cloves garlic, minced
1 (10 oz.) pkg. frozen whole kernel corn
2 med. carrots, sliced
1 lg. onion, chopped
1 (4 oz.) can chopped green chili peppers
2 tbsp. instant beef or chicken bouillon or 6 bouillon cubes

In a crockpot combine beans, water, tomatoes, corn, carrot, onion, undrained chili peppers, bouillon, chili powder and garlic. Cover and cook on low 10 to 12 hours.

Can be put in at night and let cook overnight or on high for 4 to 5 hours.

DUMPLINGS
1/3 c. all purpose flour
1/4 c. cornmeal
1 tsp. baking powder
Dash of salt
Dash of pepper
1 beaten egg white
2 tbsp. milk
1 tbsp. cooking oil

For dumplings, in a small bowl stir together flour, meal, baking powder, salt and pepper.

In a medium bowl, combine egg white, milk, and oil. Add to flour mixture. Stir with a fork just until combined. Turn crock pot to high and drop the dumpling mixture from a rounded teaspoon to make about 8 mounds atop the soup. Cover; cook for 30 minutes (do not lift cover). Makes about 4 servings.