Corn & Pepper Chili over Cornbread Waffles

Serves 4 · 20 min prep · 40 min cook

Estimate for one serving

• 640 cal
• 36g protein
• 68g carbs
• 26g fat
• 13g fiber

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Ingredients

• 1 lb ground turkey or plant-based crumbles
• 1 large yellow onion
• 2 bell peppers mixed colors
• 1 jalapeño
• 3 garlic cloves
• 2 cups fresh corn kernels
• 28 oz canned diced tomatoes
• 2 tbsp tomato paste
• 15 oz can black beans rinsed
• 2 tbsp chili powder
• 1.5 tsp ground cumin
• 1 tsp smoked paprika
• 1.5 tsp kosher salt
• 2 tbsp olive oil
• 1 cup vegetable broth
• 2 cups mix cornbread mix or cornmeal-based batter ingredients
• 1 large egg
• 2/3 cup milk
• 3 tbsp melted butter
• 1/4 cup fresh basil or cilantro
• 1 cup shredded cheddar cheese
• 1 lime

Instructions

1. 1Dice the onion, bell peppers, and jalapeño; mince the garlic. Heat olive oil in a large Dutch oven or deep skillet over medium-high heat.
2. 2Add the ground turkey and break it up with a wooden spoon until no longer pink, about 5 to 6 minutes. Stir in the onion, peppers, and jalapeño and cook until the vegetables soften and start to brown at the edges, 6 to 8 minutes.
3. 3Stir in the garlic, chili powder, cumin, smoked paprika, and salt; cook 1 minute until the spices bloom and smell toasty. Add the tomato paste and cook another minute to caramelize slightly.
4. 4Pour in the diced tomatoes with their juices, black beans, fresh corn, and vegetable broth. Bring to a lively simmer, then reduce heat to medium-low and cook uncovered, stirring occasionally, until the chili thickens and the flavors meld, 18 to 20 minutes.
5. 5While the chili simmers, preheat the waffle iron to medium. Prepare the cornbread batter by combining the mix with egg, milk, and melted butter until smooth; a few small lumps are fine.
6. 6Cook the batter in the waffle iron until the waffles are deeply golden with crisp edges and a tender interior, typically 4 to 6 minutes. Keep waffles warm on a rack in a low oven.
7. 7Taste the chili and adjust seasoning with more salt or a squeeze of lime juice. Stir in most of the chopped fresh herbs just before serving so they stay bright.
8. 8Place a hot cornbread waffle in each shallow bowl. Ladle a generous scoop of the corn-and-pepper chili over the center so it pools into the waffle pockets.
9. 9Top with shredded cheddar, remaining herbs, and an extra lime wedge. Serve immediately so the waffle soaks up chili juices while still holding its structure.