Bean Soup with Corn Meal Dumplings

1 (15 ½ ounce) can red kidney beans, drained and rinsed
1 (15 ounce) can black beans or pinto beans, drained and rinsed
3 cups water
1 (14 ½ ounce) can stewed tomatoes (Mexican-style)
2 teaspoon chili powder
2 cloves garlic, minced
1 (10 ounce) frozen whole kernel corn
2 carrots, sliced
1 cup chopped onion
1 (4 ounce) can chopped green Chile peppers
2 Tablespoons instant beef or chicken bouillon or 6 bouillon cubes

Dumplings:

1/3 cup all purpose flour
¼ cup cornmeal
1 teaspoon baking powder
Dash of salt
Dash of pepper
1 beaten egg white
2 Tablespoons milk
1 Tablespoon cooking oil.

In a slow cooker or crockpot combine, beans, water, tomatoes, corn, carrots, onion, Chile pepper, 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 4-5 hours.

For the 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 slow cooker to HIGH and drop the dumpling batter from rounded teaspoon over top of soup. Cover and cook for 30 to 40 minutes longer, until dumplings are cooked through.