Cornbread Waffles with Chili
Yield: 8 servings (1 waffle plus 1 1/2 cups chili for each serving)Click here to view your WW Personal Points and track it on your app.
Ingredients
- 1 lb. 95% lean ground beef
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 teaspoons oregano
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 28 oz. crushed tomatoes
- 30 oz. tomato sauce
- 2 splashes Worcestershire sauce
- 1 (8.5 oz.) box Jiffy cornbread
- 1 egg
- 1/2 cup skim milk
- 2 tablespoons unsweetened applesauce
Instructions
- Brown ground beef with onion and garlic in a Dutch oven or soup pot.
- Drain the grease. Add the chili powder, cumin, salt, pepper, oregano, paprika and cayenne pepper, stir together.
- Add the crushed tomatoes, tomato sauce and Worcestershire sauce. Mix together. Simmer for 20 minutes.
- While the chili is cooking make the cornbread waffles. Add the Jiffy mix, egg, skim milk and applesauce to a mixing bowl. Stir together with a rubber spatula.
- Preheat the mini waffle maker. Spray with nonstick cooking spray and add 1/4 cup of the cornbread batter.
- Once the mini waffle maker starts steaming remove the waffle. Repeat until you have 8 mini waffles.
- Each serving is one waffle with 1 1/2 cups of chili. Add your favorite chili toppings.