Hot & Spicy Chili Waffles

These hot and spicy chili waffles are a combination of two recipes: Jalapeno Cornbread Waffles and Spicy Three Bean Chili. I’ve combined the recipes so that you can cook both simultaneously, for a shorter cooking time, and so the cornbread waffles and chili will be ready at the same time. This is one of my favorite dishes. We love it at my house and eat it often.

The chili makes about 8 waffle topping servings and the waffles make about seven 4-inch waffles. My waffle iron is 8 x 8 inches square. But, if you have a round waffle iron, you will likely get 8 full waffle sections from this recipe.

The spicy chili is quick and easy to make. Just sauté the fresh vegetables, add the remaining ingredients and simmer 30 minutes. Don’t let all those ingredients intimidate you – I promise it’s super simple and quick to make.

I like to make, and keep on hand, my own Homemade Taco Seasoning. But you can also use prepackaged seasoning, just make sure it’s vegan by checking the ingredients. You can make the chili spicier during the 30 minutes it’s simmering. Be sure to cool off the contents of your tasting spoon before checking the flavors, since the heat can alter the spiciness. Add any seasonings to suit your own taste. I like to serve the chili with bottles of our favorite hot sauces, so each person can adjust their level of heat.

You can also assemble the chili ahead of time, cooking it just up to the point before you simmer it. Let it cool and refrigerate it, then simmer it for 30 minutes (or even a little longer) before you serve the chili waffles.

For the waffles, I use the new Jiffy cornbread mix that’s labeled “vegetarian.” Their original cornbread mix contained animal products, which they have removed for the vegetarian version, making it actually vegan. How cool is that?

Print Recipe

Hot & Spicy Chili Waffles

Tasty jalapeño cornbread waffles topped with a spicy, hearty three bean chili. Add your favorite toppings!

Course

Main Dish

Cuisine

American, Mexican, Southern US

Keyword

almond milk, bell pepper, black beans, black pepper, cannellini beans, cayenne pepper, chili powder, corn, flax seed, garlic, instant cornbread mix, jalapeno, jalapenos, mushroom, mushrooms, nutritional yeast, onion, onions, red beans, taco seasoning, tomato sauce, vegan butter, vegetable broth, vegetable stock

Prep Time

30 minutes

Cook Time

40 minutes

Servings

servings

Ingredients

For the chili:

• olive oil or water a drizzle for sautéing
• 2 teaspoons garlic minced, 3 to 4 cloves
• 1 medium onion chopped, about 2 cups
• 1 bell pepper chopped, about 1 cup
• 1 15-ounce can red beans drained and rinsed
• 1 15-ounce can black beans drained and rinsed
• 1 15-ounce can cannellini beans drained and rinsed, navy beans can be used
• 1 cup diced tomatoes fresh or from a carton or jar
• 1 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon taco seasoning prepackaged or homemade (see recipe link above)
• 1 cup tomato sauce from a carton or jar
• 1 cup corn, fresh, frozen, or canned, drained
• 1/2 cup mushrooms fresh or jarred, drained
• 1-1/2 cups vegetable broth,

For the waffles:

• 2 8-ounce packages instant cornbread mix I use boxes of Jiffy, marked "Vegetarian" on the front, they are vegan
• 1 tablespoon ground flax seed or ground chia seed soaked in 3 tablespoons of water for 15 minutes
• 3/4 cup almond milk
• 2 tablespoons nutritional yeast
• 3 tablespoons vegan butter melted
• 1/4 teaspoon cayenne pepper
• 2-1/2 tablespoons pickled jalapenos finely chopped, plus 1/2 teaspoon liquid from the jar

Course Main Dish Cuisine American, Mexican, Southern US Keyword almond milk, bell pepper, black beans, black pepper, cannellini beans, cayenne pepper, chili powder, corn, flax seed, garlic, instant cornbread mix, jalapeno, jalapenos, mushroom, mushrooms, nutritional yeast, onion, onions, red beans, taco seasoning, tomato sauce, vegan butter, vegetable broth, vegetable stock Prep Time 30 minutes Cook Time 40 minutes Servings servings Ingredients For the chili: olive oil or water a drizzle for sautéing 2 teaspoons garlic minced, 3 to 4 cloves 1 medium onion chopped, about 2 cups 1 bell pepper chopped, about 1 cup 1 15-ounce can red beans drained and rinsed 1 15-ounce can black beans drained and rinsed 1 15-ounce can cannellini beans drained and rinsed, navy beans can be used 1 cup diced tomatoes fresh or from a carton or jar 1 teaspoon salt 1/8 teaspoon cayenne pepper 1/2 teaspoon black pepper 1/2 teaspoon chili powder 1/2 teaspoon taco seasoning prepackaged or homemade (see recipe link above) 1 cup tomato sauce from a carton or jar 1 cup corn, fresh, frozen, or canned, drained 1/2 cup mushrooms fresh or jarred, drained 1-1/2 cups vegetable broth, For the waffles: 2 8-ounce packages instant cornbread mix I use boxes of Jiffy, marked "Vegetarian" on the front, they are vegan 1 tablespoon ground flax seed or ground chia seed soaked in 3 tablespoons of water for 15 minutes 3/4 cup almond milk 2 tablespoons nutritional yeast 3 tablespoons vegan butter melted 1/4 teaspoon cayenne pepper 2-1/2 tablespoons pickled jalapenos finely chopped, plus 1/2 teaspoon liquid from the jar

Instructions

To make the chili:

1. (For the waffles, in a small bowl, mix 1 tablespoons of ground flax seed with 3 tablespoons of water. Set aside for at least 15 minutes.)
2. In a dutch oven or soup pan, saute the onion, garlic and bell pepper in olive oil or a little bit of water until the onion is nearly translucent.
3. Add the three cans of beans, the diced tomatoes and salt, cayenne pepper, black pepper, chili powder, and taco seasoning. Simmer 1 to 2 minutes.

   
4. To the pan, add the tomato sauce, corn and mushrooms. Pour in the vegetable broth, stirring the contents of the pan while adding.
5. Bring the chili to a boil and let boil for 1 minute, constantly stirring. Reduce heat to low and let the chili simmer for 30 minutes, uncovered. While the chili simmers, taste cooled spoonfuls from time to time to adjust seasonings.

   
6. While the chili simmers, prepare your cornbread waffles.

To make the waffles:

1. Spray your waffle iron with non-stick spray and preheat it on a low setting. Pour the cornbread mix into a medium to large mixing bowl and whisk to remove any clumps.
2. Once the flax seed or chia seed you have set aside is ready, add it and all remaining ingredients to the mixing bowl. Blend gently using a spoon, spatula or whisk. Let the batter set for a minute or two and increase the heat on your waffle iron according to the manufacturer's instructions.

   
3. Add the batter to your waffle iron and cook until the waffles are solid and slightly browned, usually after all steaming has stopped.
4. Remove the waffles to individual plates. Spoon the hot chili over each waffle and top with vegan cheese or chopped green onions. Serve immediately. Tomatoes and lettuce also make great toppings for this dish. Serve with your favorite hot sauces on the side.

   

Recipe Notes

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