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Cornbread Waffle with Chili

Zoe Kelly

Cornbread waffles with a sweet potato chili are the right meal for any time of day.

Recipe

Prep Time: 5 Minutes
Cook Time: 20 Minutes
Servings: 4

Ingredients

  • Cornbread waffles:
  • 1 3/4 cups all-purpose flour
  • 1 1/4 cups yellow cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 cups milk
  • 3 tablespoons vegetable oil
  • 2 large eggs
  • 1/2 cup scallions
  • Sweet potato chili:
  • 2 tablespoons olive oil
  • 1/2 cup white onions, diced
  • 1/4 cup celery
  • 1/4 cup carrots, diced
  • 1 1/2 cups sweet potato, diced
  • 2 garlic cloves, diced
  • 2 tablespoons chili powder
  • 4 teaspoons cumin
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon espresso powder
  • 1 14-ounce can diced tomatoes
  • 1 15-ounce can kidney beans
  • 1 15-ounce can white beans
  • 2 1/2 to 3 cups water
  • To garnish:
  • Sour cream
  • Shredded Mexican cheese
  • Cilantro

Let's get Cooking...

  1. Preheat a waffle maker to medium heat.
  2. For the waffles: In a large mixing bowl, combine the dry ingredients. Add the milk, vegetable oil, eggs and scallions; mix until smooth. Pour 1/2 cup of the mixture into the waffle maker. Cook until a light golden brown, and transfer to a wire rack. Repeat with remaining batter.
  3. For the chili: In a Dutch oven over medium-high heat, add the olive oil and sauté the onions, celery, carrots and sweet potato. Add a pinch of salt and pepper and cook for 4 to 5 minutes until onions start to soften. Add chili powder, cumin, nutmeg, cinnamon, salt, and espresso powder, constantly stirring for 30 seconds, adding the garlic last. Add the beans and diced tomatoes. Cook for about 5 minutes then add water. Bring to a boil, then reduce to a simmer. Cover and cook for 30 minutes on low heat.
  4. Top waffle with chili, and garnish with sour cream, shredded Mexican cheese and cilantro.