Ingredients:
For the Chilli:

• 1-15 1/2 oz. can red kidney beans; rinsed and drained
• 1-15 1/2 oz. can black beans, pinto beans, or great northern beans; rinsed and drained
• 3 c. water
• 1-14 1/2 oz. can Mexican-style stewed tomatoes
• 1-10 oz. pkg. frozen whole kernel corn; thawed
• 1 c. sliced carrots
• 1 c. chopped onion
• 1-4 oz. can chopped green chili peppers
• 6 beef bouillon cubes
• 1 tsp. chili powder
• 2 garlic cloves; minced

• 1/4 c. yellow cornmeal
• 1 tsp. baking powder
• Dash salt
• Dash pepper
• 1 beaten egg white
• 2 tbsp. milk
• 1 tbsp. cooking oil

Instructions:

1. Combine All ingredients for the chilli in the crockpot.
2. Cover and cook on low for 10 to 12 hours; or on high for 4 to 5 hours.
3. For dumplings, in a small mixing bowl stir together flour, cornmeal, baking powder, salt and pepper.
4. In a medium bowl, combine egg white, milk and oil.
5. Slowly add to flour mixture, stir with a fork just until combined.
6. If soup was cooked on low heat turn to high. Drop the dumpling mixture from a rounded teaspoon on the chilli.
7. Cover and cook for 30 minutes more. Do not lift cover.

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