Thursday, January 10, 2013

Chili and Waffles!

Chili and waffles? Yep! That's what we had for dinner last night and it was tasty!

As you may remember from this post, we love waffles! I haven't used the waffle maker in a while though, so when we had chili for dinner last night, I thought I'd make cornmeal waffles to go with it instead of the usual cornbread.

And in line with the healthy eating resolution, I made a vegetarian chili! The recipe is here. Kelli is a dietician too and you can count on all of her recipes being tasty and nutritious! The refried beans sounded a little strange to me, but it really did a good job thickening up the chili in a clean manner. To make it a little bit zippy, I used refried beans that had chopped red jalapenos in it. It added just the right amount of heat so that you could taste it, but not so much that the kids couldn't eat it. Ethan ate a big bowl, and Eva had a few bites of mine as well. 

The cornmeal waffles were a hit too - just like cornbread, but a lot more fun! Even Miss Eva got in on the action. You can use any cornbread recipe you have, but in case you would like it, here is the recipe I used.

Ingredients
-1 3/4c flour (I used regular all purpose, but if you're gluten free, you can sub a gluten free flour or just use all cornmeal)
-1 1/4c cornmeal
-1 TB baking powder
-1 tsp sugar
-1 tsp salt
-2 eggs
-2 c milk (cow, soy, rice, almond, whatever)

Instructions
-Preheat your waffle maker.
-When the waffle maker is heated up, ladle the batter on 1/2 cup at a time and cook until done. This took about 4.5 minutes using a Kitchenaid Pro Line (seriously the best waffle maker ever!). This recipe made 9 good sized waffles.

Enjoy!
Apologies for the sidways view - blogger insisted on rotating the picture.

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