Last week I shared my latest waffle creation, the savory Cornbread Waffles, gluten-free and dairy-free. Today I’m sharing how I like them topped, with Chunky Veggie Chili.
While Spring has definitely arrived where I live and appears to be staying this time, I’m still eating comfort food. Perhaps this doesn’t fit well with the seasons where you live. If not, I hope you’ll tuck it away for a cooler time of year. I eat chili year round but won’t judge if you prefer it only in the cooler months.
I’ve got no clever segway to relate this to chili, but wanted to give you a peek into what’s coming up on my site. I spent a few days last week in Boston and enjoyed incredible meals, cupcakes and cocktails while there. I’m excited to share those with you soon. I’ll also be sharing my next upcoming cooking classes for those of you in the KC area…or those who want to come visit! But for now…here’s a bit of comfort food for you!
Chunky Veggie Chili with Cornbread Waffles
- 1 yellow onion , diced
- 1 green pepper , diced
- 1 red pepper , diced
- 2 teaspoons olive oil or other healthy oil of your choosing
- 1 teaspoon chipotle powder
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 8- ounce package tempeh , crumbled (or sub 1 cup of whatever cooked, ground meat you like)
- 1-15 ounce can pinto beans , drained and rinsed
- 2-14.5 ounce cans diced and fire roasted tomatoes with green chiles (I use Trader Joe's or Muir Glen)
- 1-6 ounce can tomato paste
- 2 cups filtered water
- In a large stock pot, over medium heat saute onion in oil until transparent.
- Add red and green pepper, cooking until softened.
- Add in spices, stirring well to combine.
- Next add in tempeh (or cooked, ground meat if you aren't plant-based) and pinto beans, stirring well.
- Add in tomato paste and canned diced tomatoes, along with water.
- Continue cooking over medium until all ingredients are heated thru.
- Reduce heat to a simmer and allow to cook for 20-30 minutes.
- This is a very chunky, thick chili and works well atop cornbread waffles