Turkey Chili and Cornbread Waffles

My kids love when I make cornbread to go with chili.  This time I took a recipe from Fixate and my kids devoured it.  This healthy chili over cornbread waffles topped with shredded cheese and plain nonfat Greek yogurt is a dish that is sure to warm you up and keep you full for hours. I prepped the chili in advance and then thawed it and cooked it in the crock pot to make this an easy weeknight meal.

Recipe adapted from Fixate

Ingredients:

Turkey Chili-

1 pound ground turkey breast

1 bell pepper diced

½ onion diced

2 cloves garlic

1 can kidney beans

1 can diced tomato

1 tablespoon chili powder

Cornbread Waffle-

1 ½ cups milk

1 large egg

1 cup all-purpose flour

1 cup cornmeal

2 tablespoons coconut sugar

1 ½ teaspoons baking powder

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon sea salt

½ teaspoon pepper

Toppings: shredded cheddar cheese, plain nonfat Greek yogurt

Directions:

1. Spray a nonstick skillet with olive oil spray.  Break up and brown the turkey.  Cook until just done.  Drain.
2. Add cooked turkey, peppers, onion, beans, tomato, garlic, and chili powder to a crock pot.  Mix together to combine. Cook on low for 6-8 hours.
3. Add egg and milk to a medium bowl and whisk to combine.
4. Add cornmeal, flour, sugar, baking powder, garlic powder, chili powder, salt, and pepper to a medium bowl.  Mix to combine.
5. Gently fold the dry ingredients into the wet ingredients.  Use a spatula to scrape the edges of the bowl.
6. Preheat a waffle maker.
7. Add ½ to ¾ cup mix at a time to the waffle maker.  Cook waffles until done.
8. To serve add a cup of chili to each waffle.  Top with shredded cheese or Greek yogurt. 
9. Enjoy!