In a medium mixing bowl stir together flour, cornmeal, baking powder, and 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 until tender. Stir in garbanzo beans, kidney beans, tomato sauce, green chilies, chili powder, and salt.
In a small bowl stir together cornstarch and 1 tablespoon water. Stir into bean mixture. Cook and stir until slightly thickened and bubbly. Reduce heat.
For dumplings, add milk mixture to cornmeal mixture; stir just until 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 until a toothpick inserted into the center of a dumpling comes out clean. Makes 5 servings.