Southwestern Bean Soup with Cornmeal Dumplings

1 15-ounce can red kidney beans, rinsed and drained

1 15-ounce can black beans, pinto beans, or Great Northern beans, rinsed and drained

1 14-1/2-ounce can Mexican-style stewed tomatoes

1 10-ounce package frozen whole kernel corn

1 cup sliced carrot

1 cup chopped onion

1 4-ounce can diced green chili peppers

2 tablespoons instant beef or chicken bouillon granules

1 to 2 teaspoons chili powder

2 cloves garlic, minced

1/3 cup all-purpose flour

1/4 cup yellow cornmeal

1 teaspoon baking powder Dash salt Dash pepper

1 beaten egg white

2 tablespoons milk

1 tablespoon cooking oil