Thursday, January 3, 2013

Whole Grain Savory Cheddar Cornmeal Waffles with Vegetarian Quinoa Chili

Another recipe from Pinterest!

I got an amazing waffle maker for Christmas from Farmer Bob. It's AHHH-MAZING! I've had it for about a week and a half and have used it 3 times. I highly suggest you look in to getting the Calphalon No Peek Belgian Waffle Maker. And don't worry about the price - totally worth it!

Now.. on to the recipes!

The chili is amazing! I really loved it quite a lot. It was very hearty, nice and thick and super healthy. The waffles were good on their own, but WAY better with the chili.

I'm thinking about taking my favorite cornbread recipe and seeing how they'll turn out in the waffle maker.... stay tuned for that one.

Whole Grain Savory Cheddar Cornmeal Waffles

  • 1 1/4 C whole wheat flour(I used regular whole wheat flour from hard wheat)
  • 1 1/2 C cornmeal
  • 2 tbsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 1 3/4 C buttermilk(or 1 tbsp lemon juice or apple cider vinegar and then milk to fill up to 1 3/4C)
  • 1 tbsp maple syrup
  • 2 tbsp butter, melted
  • 1 C grated cheddar cheese(or omit and add 2 tbsp extra butter
Preheat your waffle iron.  In a large bowl mix the flour, cornmeal, baking powder, baking soda and salt.  Set aside.  In a small bowl, whisk together the eggs, buttermilk, maple syrup, and butter.  If using, stir the cheese into the dry ingredients and then add the wet ingredients and mix very well.  Cook according to the directions for your waffle iron and serve immediately or cool on a wire rack.  These waffles can be stored after they've cooled completely, either on the counter in a sealed bag for a few days or they can be frozen for up to 3 months in a sealed bag.  They can be reheated easily in a toaster, even from frozen.

Vegetarian Quinoa Chili


  • 2 tbsp oil
  • 2 large onions, diced
  • 4-6 cloves garlic, finely minced
  • 3 stalks celery, finely diced
  • 2 small red peppers finely diced
  • 2 32 oz jars of diced or pureed tomatoes or two quart sized jars
  • 1/2 6oz can tomato paste
  • 1/2C mild chili powder
  • 1 tbsp oregano
  • 1 tbsp basil
  • 1/4C dried parsley
  • 2 tbsp cocoa powder
  • 1 tbsp maple syrup, honey or sugar
  • 1 C dry quinoa, rinsed
  • 3 cans mixed beans(I use just over 2C of each: red kidney beans, black beans and chickpeas, but use whatever you prefer), rinsed well
Chop all veggies, open all cans and measure all spices before you start heating the pan.

In a large pot, heat the oil over medium heat. Once the oil is hot, add onion and saute for 4-5 minutes before adding the celery and red pepper. Continue to cook for another 5 minutes before adding the garlic. Cook for just a minute or two.
Add the tomatoes in their juice, tomato paste and all the herbs and seasonings, including the cocoa powder and maple syrup/honey/sugar. Stir well and bring the tomato mixture to a boil before turning the temperature down to a simmer. Cook 10 minutes.
Stir in the beans and quinoa after the tomatoes have had a chance to cook for a few minutes and turn the temperature up. Bring to a boil again and then turn down to a simmer. If it’s splashing out of the pot, you can continue to cook it while covered. Simmer for 15 – 20 minutes, stirring fairly frequently as you don’t want it sticking to the bottom of the pot as it gets thicker. You can add a small amount of water while cooking if you think it’s getting too thick, but only add about 1/2C as you’ll want your chili fairly thick. Once the quinoa is done cooking(you can test a small amount to be sure that it’s done), place a lid on the pot and let the chili sit for 10 minutes before serving. The quinoa will absorb more liquid making a super thick chili. You can thin it slightly with water as desired or leave it as is. Serve hot with fresh cornbread and all the toppings you enjoy like sour cream and grated cheese.

The recipe called for salt, but I added none and it was fine. Add it if you feel it needs it.

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