Cornmeal Waffles With Chili Topping

Recipe Ingredients

3/4 cup	46g / 1.6oz	Whole wheat flour
1/2 cup	31g / 1.1oz	Cornmeal
1 teaspoon	5ml	Salt
2 teaspoons	10ml	Baking powder
1 cup	237ml	Lowfat soy milk
1 tablespoon	15ml	Oil
		Chili Topping
		Vegetable cooking spray
1		Onion - chopped (large)
1		Green pepper - chopped
1 tablespoon	15ml	Chili powder
2 cups	320g / 11oz	Cooked pinto or kidney beans

Recipe Instructions

This chili topping is also good with the Spicy Corn Pancakes. The chili topping can be made in advance and reheated once the waffles are hot.

Mix flour, cornmeal, salt, and baking powder. Add soy milk and oil and stir gently until well blended. Heat waffle iron, pour in the appropriate amount of batter for your specific model, and spread to the edges of the waffle iron. Close and cook until gently browned. Serve immediately.

For Chili Topping: Spray nonstick skillet with vegetable cooking spray and saute onion and pepper over medium heat for 3-4 minutes or until translucent. Add chili powder and beans and cook 5 minutes over medium heat. Pour chili topping over cornmeal waffles.

This article originally appeared in the March/April, 1994 issue of the "Vegetarian"Journal", published by the Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203.

Source:
Cooking Light, Sept 1994, page 85

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