This is a savory, hearty dish that will warm you up on a cold rainy day.
This can also be made vegan friendly
Prep Time: 10 minutes
Cook Time: 20 minutes
Total: 30 minutes
1 onion, chopped
1 green bell pepper, chopped
1 Tablespoon Vegetable Oil
4 Tablespoons minced garlic
15 oz can kidney beans, drained and rinsed
15 oz can black beans, drained and rinsed
15 oz can pinto beans, drained and rinsed
15 oz can Rotel (or 1 15 oz can diced tomatoes & 4 oz can green chilis)
6 oz tomato paste
2 cups vegetable broth
1 Cup Salsa
2 Tablespoons chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon fajita seasoning
Sautee onion and bell pepper in oil on medium heat about 6-8 minutes. Add minced garlic and sautee for 30 seconds more.
Transfer veggies to stock pot. Add broth, beans, rotel with juice, tomato paste, salsa, and seasonings. Bring to a light boil. Cover and reduce heat to low. Simmer on low for about 10 minutes.
While Chili is simmering, let’s mix up the waffle batter
2 Cups Whole Milk
1 teaspoon Vinegar
1 1/2 Cups Corn Meal
1 Cup All Purpose Flour
1 Tablespoon Baking Powder
1/2 teaspoon Salt
2 Tablespoons Sugar
1/4 Cup Vegetable Oil
Pre-heat waffle iron
Measure milk and add vinegar, set aside.
In a large mixing bowl, add cornmeal, flour, baking powder, salt, sugar and mix until blended. Make a well in the center of the dry ingredients.
Add milk and oil into the well. Mix batter until smooth.
Using a 3/4 measuring cup, pour batter onto center of waffle iron
and cook according to directions. (I cooked mine about 6 min each)
Serve waffles topped with chili and your favorite toppings
such as shredded cheese, sour cream, or green onions.