Chili Topped Cornbread Waffles

Oh these were good. Super good. Quick and fast and perfect for any busy weeknight. They are great for all this fall weather we have been having around here too. A nice warm and crispy cornbread waffle topped with chili, cheese, and all your favorite toppings. Seriously you have to make these! Your family will love them!

Ingredients:

Your favorite corn bread mix (I used krusteaz)
add ins for mix.....eggs, milk water, oil whatever your mix calls for
homemade or your favorite chili
chopped tomatoes
shredded lettuce
chopped olives
chopped pickled jalapenos
shredded cheese
sour cream
chopped green onions

1. Chop and prepare all your toppings. Once you make up your cornbread waffles you are going to want to have all your fixings ready so you can assemble and eat! Get everything out and ready for everyone to customize their own waffle.
2. Mix up your waffles. I used a great boxed fat free mix and they turned out amazing. Set your waffle maker for high and allow it to heat up. You want a nice crispy waffle so it will hold up to all you toppings. Don't worry the middle will still be nice and fluffy. Spray your waffle maker with non-stick spray and fill the center of your waffle maker with batter.
3. When your waffle is done, plate it and right away add your chili and cheese. The cheese will start to melt and be wonderful.  Okay, add everything else that you want! Load it up and dig in!

* Serve with fruit salad or melon on the side.

Chicken and White Bean Chili

This chili was amazing. I got this recipe from the Pioneer Woman website. Talk about perfect, I love the white beans and the chicken. It didn't seem as heavy of a chili and it was perfectly spicy. I altered it a bit to lower the calories and it turned out perfect!!



Ingredients:

3/4 chicken breasts, cooked and cut up (3 Cups Cooked Chicken)
1 whole Medium Onion, Diced
4 cloves Garlic, Minced
2 whole Cans Green Chilies, Chopped
1 pound Dried Great Northern Beans, Rinsed
8 cups Chicken Broth
1 whole Jalapeno, Sliced (optional)
1-½ Tablespoon Ground Cumin
½ teaspoons Paprika
½ teaspoons Cayenne Pepper
Salt and pepper, to taste
1/2- 1 cup fat free/low fat milk
Grated Monterey Jack, To Taste
Sour Cream For Garnish
Cilantro For Garnish
Corn Tortillas (warmed)

1. In a dutch oven or soup pot over medium-high heat, saute onions and garlic for 2 minutes. Add chopped green chilies, then rinsed beans. Pour chicken broth into the pan. Add sliced jalapenos. Season with salt, pepper, and cumin. Place lid on pot and reduce heat to low.

2. Cook for 2 hours or until beans are done. Halfway through the cooking process, add 3 cups of cooked chicken.

3. When beans are tender, add milk (as much as you want for the right consistancy) and pour into the chili. Cook for an additional ten minutes to thicken. Check seasoning and adjust, adding cayenne pepper and paprika if desired.

5. Add some Monterey Jack cheese to the pot and stir to melt.

6.Serve chili in a bowl. Garnish with cilantro, sour cream, extra cheese—even pico de gallo. Roll up warm corn tortillas and serve on the side of the bowl.

* I served this with rolls and it was sooo good!