Ingredients

1 can red kidney beans (15 1/2 oz.) rinsed, drained
1 can black beans or pinto beans-15 oz. rinsed, drained
3 C. water
1 can Mexican style stewed tomatoes-14 1/2 oz.
2 tsp. chili powder
2 garlic cloves minced
1 package frozen whole kernel corn-10 oz.
2 me

Cooking Instructions

In a crock pot combine beans, water, tomatoes, corn, carrot, onion, un-drained 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. For dumplings, in a small bowl stir together flour, cornmeal, 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 tsp. to make about 8 dumplings on the soup. Cover and cook for 30 minutes.
 
 
 "Now suppose one of you fathers is asked by his son for a fish; he will not give him a snake instead of a fish, will he?" (Luk 11:11)