Spicy Chili Waffle Slice

Prep Time



Cook Time:





Serves Up To:



Nutrition Information

No nutritional info available at this time


  • Chili

  • ½ yellow onion, chopped

  • 1 pound extra lean ground beef, cooked

  • 2 cans diced tomatoes

  • 4 tablespoons chili powder

  • 2 teaspoons ground cumin

  • 1 teaspoon dried oregano

  • 1/4 teaspoon cayenne pepper

  • 1/2 teaspoon salt, plus more to taste

  • 1 (28-ounce) can diced tomatoes or crushed tomatoes

  • 2 (15 oz) cans dark red kidney beans, rinsed and drained

  • Sour cream (for topping)

  • Green onion (for topping)

  • Shredded cheese (for topping)

  • Cornbread Waffle

  • 1 3/4 cups all-purpose flour

  • 1 1/4 cups yellow cornmeal

  • 1 Tablespoon baking powder

  • 1 teaspoon granulated sugar

  • 1 teaspoon salt

  • 2 cups Almond Breeze® Shelf Stable Unsweetened Original Almondmilk

  • 3 Tablespoons oil (vegetable or canola oil)

  • 2 large eggs


  1. 1

    In a pan, add your cooked ground meat, onions, kidney beans, diced tomatoes seasoning.

  2. 2

    Place a lid over and let it cook for 15 – 20 minutes until tomatoes are cooked through.

  3. 3

    Serve with Waffle and topped with sour cream, green onions, and shredded cheese.

  4. 4

    Preheat waffle iron.

  5. 5

    In a blender add all of the cornbread ingredients. Blend until combined. Do not over blend.

  6. 6

    Spray waffle iron with non-stick cooking spray. Pour batter onto hot waffle iron and bake in batches.

  7. 7

    Serve with chili over top of the waffle.

Made with these products:

Shelf Stable Unsweetened Original Almondmilk Photo

Shelf Stable Unsweetened Original Almondmilk

View Product
Unsweetened Original Almondmilk Photo

Unsweetened Original Almondmilk

View Product

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