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Tex-Mex Beans with Dumplings

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Tex-Mex Beans with Dumplings

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Course: Main Course
Cuisine: Southwestern
Keyword: beans, dumplings, Tex-Mex, vegetarian
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 388kcal


  • 1 clove garlic
  • 3/4 medium onion
  • 1/3 cup flour, all-purpose
  • 1/3 cup cornmeal, yellow
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg white
  • 1/4 cup milk
  • 2 tablespoon olive oil
  • 3/4 cup water
  • 15 ounce chickpeas (garbanzo beans), canned
  • 15 ounce kidney beans, canned
  • 15 ounce tomato sauce
  • 4 ounce diced green chilies, canned
  • 2 tablespoon chili powder
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon cornstarch


  • Mince garlic clove and chop enough onion for 1 cup. 
  • In a medium mixing bowl stir together flour, cornmeal, baking powder, and 1/4 teaspoon salt and set aside.
  • In a small bowl combine egg white, milk, and oil, set aside.
  • In a 10-inch skillet combine the water, onion, and garlic. Bring to boiling and reduce heat. Cover and simmer 5 minutes or until tender. 
  • Stir in garbanzo beans (chickpeas), kidney beans, 15 ounce can tomato sauce, 4 ounce can green chili peppers, chili powder, and 1/4 teaspoon salt.
  • In a small bowl stir together 1 1/2 teaspoon cornstarch and 1 tablespoon water. Stir into bean mixture. Cook and stir till slightly thickened and bubbly. Reduce heat.
  • For dumplings, add milk mixture to cornmeal mixture; stir just till combined. Drop dumpling mixture from a tablespoon to make 4-5 mounds atop the hot bean mixture.
  • Cover and simmer for 10-12 minutes or till a toothpick inserted into the center of a dumpling comes out clean. 
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Calories: 388kcal | Carbohydrates: 59g | Protein: 16g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 1634mg | Fiber: 15g | Sugar: 9g

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