These vegan chili cornbread waffles are a super easy, savory and spicy breakfast everyone is sure to love!
Let’s talk about food inspiration. I recently realized something interesting about my ability to come up with new recipe ideas. See, new ideas come to me constantly…when I’m eating, when I’m working, sometimes after awakening suddenly in the middle of the night. Not too long ago, my computer unexpectedly died. I had everything backed up and the damage was minimal, but for a few days I was without a computer, and guess what? I had no idea what to cook! I attribute this to not having my regular feed of food blogs and Pinterest page to look at. The interesting thing is this though: lots of the food ideas that come to me are totally random with respect to what I’ve been looking at online. I think looking at food online just gets my food love juices flowing, and out come the recipes.
Sometimes, I come up with an idea and think of a bunch of different directions to take it in. Often when this happens, it’s really hard to pick my favorite. That’s how I ended up with this waffle recipe.
These waffles were born on the same weekend as my blueberry cornbread waffles. I had the blueberry version in mind, but then awoke Saturday morning wondering if a savory breakfast might be in order. I decided to stick with the sweet and save the savory for Sunday. Double yum.
Normally I subscribe to the let-your-chili-simmer-all-day school of thought. For this recipe however, I wanted something that would come together quickly, because that’s kinda necessary for breakfast, at least if you as much of a (non) morning person as me. This chili tastes good in just fifteen minutes or so. It tastes even better piled on top of cornbread waffles.
Chili Cornbread Waffles
For the Chili
- 1 tbsp. vegetable oil
- 1 onion diced
- 3 garlic cloves minced
- 1 red bell pepper diced
- 1 cup vegetable broth plus a little extra
- 1 3/4 cups cooked or one 14 oz. can kidney beans rinsed and drained
- 8 oz. can tomato paste
- 1 cup diced tomatoes
- 1 tbsp. ground cumin
- 1 1/2 tbsp. chili powder
- 1 tbsp. cayenne pepper sauce or to taste
- 1 tsp. ground black pepper
- salt to taste
For the Waffles
- 1 tbsp. ground flax seeds
- 3 tbsp. water
- 3/4 cup cornmeal
- 1/4 cup + 2 tbsp. whole wheat flour
- 1/4 cup + 2 tbsp. all-purpose flour
- 1 tbsp. baking powder
- 2 tbsp. sugar
- 1/2 tsp. salt
- 1 1/2 cups unflavored soy or almond milk
- 2 tbsp. vegetable oil
- 2-3 scallions chopped
- 1/4 cup finely chopped cilantro
- 1 avocado sliced
Make the Chili
Heat oil in a medium saucepan over medium heat. Add onion and sautee until soft, about 5 minutes.
Add garlic and bell pepper and sautee for another minute.
Add all remaining ingredients. Bring to a low simmer and allow to continue simmering, stirring frequently, for at 10-15 minutes, while you make your waffles. Add a bit of broth or water if the mixture gets too thick.
Make the Waffles
Whisk flax seeds and water together in small bowl. Set aside and allow to sit for about ten minutes.
Preheat waffle iron and spray with nonstick cooking spray.
Stir cornmeal, flours, baking powder, sugar and salt together in mixing bowl. Add flax mixture, milk and oil. Stir just until blended.
Drop batter into waffle iron and cook according to manufacturer's directions.
Top waffles with chili, then with whatever additional toppings you decide to use.