Chili with Cheddar Jalapeno Cornbread Waffles

5 of 5
(1 ratings)
Prep
Time
Total Time
Number Of
Ingredients
14
Servings10

A simple ground beef chili tops cornbread waffles flavored with Cheddar cheese and nacho peppers to give chili a new twist. Recipe developed by George Duran for Hunt's

Ingredients
  • 1 pound lean ground beef (93% lean)
  • 1 cup chopped yellow onion
  • 3 cloves garlic, chopped fine
  • 1/4 teaspoon salt
  • 2 tablespoons chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 2 cans (16 oz each) dark red kidney beans, drained, rinsed
  • 2 cans (14.5 oz each) Hunt's® Diced Tomatoes, undrained
  • 1 can (15 oz each) OR 1 carton (14.8 oz) Hunt's® Tomato Sauce
  • PAM® Original No-Stick Cooking Spray
  • 2 pkgs (8.5 oz each) corn muffin mix
  • 2 eggs
  • 3/4 cup reduced fat (2%) milk
  • 1 cup shredded sharp Cheddar cheese
  • 1/3 cup nacho jalapeño peppers, chopped fine
  • Sour cream or shredded Cheddar cheese, optional

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Directions
  1. Heat large saucepan over medium-high heat. Add beef, onion, garlic and salt; cook 7 minutes or until beef is browned and no longer pink. Stir in chili powder, cumin and oregano. Add beans, undrained tomatoes and tomato sauce. Bring mixture to a boil. Reduce heat; simmer 30 minutes, stirring occasionally.
  2. Meanwhile, spray waffle iron with cooking spray; heat. Prepare waffles by combining corn muffin mix, eggs, milk, cheese and jalapenos in medium bowl until blended. Pour batter, in batches, on waffle iron; cook each batch 3 to 4 minutes or until golden brown.
  3. Serve chili on top of cornbread waffles. Top with sour cream or additional shredded cheese, if desired.
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Nutrition Information
Calories: 412 View complete nutrition information
Reviews (1)

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Overall Rating

Laura September 30, 2015

Loving the creative method of serving cornbread here! Thumbs up!