1/3 c Flour
1 ts Baking powder
Beaten Egg White 2 tb Cooking Oil
1 c Chopped Onion
15 oz Can Garbanzo Beans, drained
15 oz Can Tomato Sauce
2 ts Chili powder
1 1/2 ts Cornstarch
1/3 c Yellow Cornmeal
1/4 ts Salt
1/4 c Skim Milk
3/4 c Water
Clove Garlic, minced 15 oz Can Red Kidney Beans,drained
4 oz Can diced green chili pepper
1/4 ts Salt
In a med mixing bowl, stir together flour, cornmeal, baking powder, and 1/4 t salt; set aside. In a small bowl combine egg white, milk, and oil;
set aside. In a 10″ skillet combine the water, onion, and garlic. Bring to boiling; reduce heat. Cover and simmer 5 minutes or till tender. Stir in garbanzo beans, kidney beans, tomato sauce, drained green chili peppers, chili powder, and 1/4 t salt. In a small bowl stir together cornstarch and 1 T water. Stir into bean mixture. Cook and stir till slightly thickened and bubbly. Reduce heat. For dumplings, add milk mixture to cornmeal mixture; stir just until combined. Drop dumpling mixture from a Tablespoon to make 5 mounds atop bean mixture. Cover and simmer for 10-12 minutes or till a toothpick inserted in the center of a dumpling comes out clean. *************************************************************** Per serving: 313 calories, 13 g protein, 50 g carbohydrates, 8 g fat, 0 mg cholesterol, 1023 mg sodium, 839 mg potassium.