Spicy Chili Waffle Slice
Serves Up To:
No nutritional info available at this time
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)
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
In a pan, add your cooked ground meat, onions, kidney beans, diced tomatoes seasoning.
Place a lid over and let it cook for 15 – 20 minutes until tomatoes are cooked through.
Serve with Waffle and topped with sour cream, green onions, and shredded cheese.
Preheat waffle iron.
In a blender add all of the cornbread ingredients. Blend until combined. Do not over blend.
Spray waffle iron with non-stick cooking spray. Pour batter onto hot waffle iron and bake in batches.
Serve with chili over top of the waffle.
Made with these products:
Shelf Stable Unsweetened Original AlmondmilkView Product
Unsweetened Original AlmondmilkView Product
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