Instructions: In a 3 1/2 or 4-quart slow cooker, combine beans, water, cooked sausage, tomatoes, corn, carrots, onion, chili peppers, bouillon granules, chili powder and garlic. Cover and cook on low for 10 to 12 hours, or on high for 4 hours.

For the dumplings:
In small mixing bowl, mix flour, cornmeal, baking powder, salt and pepper. In medium mixing bowl, combine egg white, milk and oil; add flour mixture. Stir with a fork just until combined. Turn slow cooker to high heat setting. Drop the dumpling mixture from a rounded teaspoon to make eight mounds atop the soup.

Cover and cook for 30 minutes more. Do not lift the cover.

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