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Plate of Cornbread Waffles and Chili with Fork and Knife
Chili Cornbread Waffles
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Course: Breakfast
Servings: 8
Author: Alissa
Ingredients
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 ¾ 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 ½ 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
  • ¾ cup cornmeal
  • ¼ cup + 2 tbsp. whole wheat flour
  • ¼ cup + 2 tbsp. all-purpose flour
  • 1 tbsp. baking powder
  • 2 tbsp. sugar
  • ½ tsp. salt
  • 1 ½ cups unflavored soy or almond milk
  • 2 tbsp. vegetable oil
Optional Toppers
  • 2-3 scallions chopped
  • ¼ cup finely chopped cilantro
  • 1 avocado sliced
Instructions
Make the Chili
  1. Heat oil in a medium saucepan over medium heat. Add onion and sautee until soft, about 5 minutes.
  2. Add garlic and bell pepper and sautee for another minute.
  3. 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
  1. Whisk flax seeds and water together in small bowl. Set aside and allow to sit for about ten minutes.
  2. Preheat waffle iron and spray with nonstick cooking spray.
  3. Stir cornmeal, flours, baking powder, sugar and salt together in mixing bowl. Add flax mixture, milk and oil. Stir just until blended.
  4. Drop batter into waffle iron and cook according to manufacturer's directions.
Assemble
  1. Top waffles with chili, then with whatever additional toppings you decide to use.