Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  15 1/2  Ounces        red kidney beans*
  15      Ounces        black beans*
   3      cups          water
  14 1/2  Ounces        mexican-style stew
  10      ounces        frozen whole kernel corn
   1      cup           carrots -- sliced
   1      cup           onion -- chopped
   4      ounces        can chopped green chilies
   6                    vegetable bouillon cubes
   1      teaspoon      to 2 chili powder
   2      cloves        garlic -- minced
                        ***DUMPLINGS***
     1/3  cup           flour
   1      teaspoon      baking powder
   1                    beaten egg white
     1/4  cup           yellow corn meal
   1      dash          salt & pepper
   2      tablespoons   milk
   1      tablespoon    cooking oil

Preparation:

*Rinse and drain cans of kidney beans and black beans. In crockery cooker combine canned beans, water, tomatoes, corn, carrot, onion, undrained chili peppers, bouillon cubes, chili powder, and garlic. Cover and cook on low setting for 10 to 12 hours or on high setting for 4 to 5 hours. For dumplings: in a small mixing bowl stir together flour, cornmeal, baking powder, salt and pepper. In a medium mixing bowl, combine egg white, milk, and oil. Add to flour mixture; stir with fork just till combined. If soup was cooked on low setting, turn crockery cooker to high. Drop the dumpling mixture from a rounded 8 mounds atop the soup. Cover; cook for 30 min.---> more (do not lift cover). Makes 4 servings.

Nutritional Information:

448 cal. (10% from fat), 5 g. fat, 1 mg. chol., 21 g. carbo, 20 g. dietary fiber.