In a medium mixing bowl stir together flour, cornmeal, baking powder, and 1/4 teaspoon salt; 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; reduce heat.
Cover and simmer 5 minutes or till tender.
Stir in garbanzo beans, kidney beans, tomato sauce, green chili peppers, chili powder, and 1/4 teaspoon salt.
In a small bowl stir together 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 5 mounds atop the hot bean mixture.
Cover and simmer for 10 to 12 minutes or till a toothpick inserted into the center of a dumpling comes out clean.