Corn-Cheddar Waffles with Vegetarian Chili

Ingredients

• 1 tbsp canola oil
• 1/2 yellow onion, chopped
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 1 can (410 g / 14.5 oz) no-salt-added diced tomatoes
• 2 tsp chili powder
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 can (440 g / 15.5 oz) no-salt-added kidney beans, drained and rinsed
• 150 g (1 cup) cornmeal
• 16 g (2 tbsp) gluten-free self-rising flour
• 1/2 tsp kosher salt
• 1 tsp baking powder
• 2 tbsp unsweetened applesauce
• 120 g (1/2 cup) nonfat plain Greek yogurt
• 120 ml (1/2 cup) unsweetened oat milk
• 1 large egg
• 2 tbsp finely chopped cilantro
• 55 g (1/2 cup) reduced-fat cheddar, shredded
• 80 g (1/2 cup) cooked corn kernels
• 25 g (1/4 cup) thinly sliced green onion, plus extra to serve
• Nonstick cooking spray

Method

1. For the chili, warm the canola oil in a saucepan over medium heat. Cook the onion for 3 to 4 minutes, then add the garlic for 1 minute.
2. Stir in the tomato paste, then the diced tomatoes, chili powder, cumin, oregano and 120 ml (1/2 cup) water. Simmer for about 10 minutes until thick. Fold in the kidney beans and keep warm.
3. Heat the oven to 95°C (200°F) so cooked waffles can stay warm. In one bowl combine the cornmeal, flour, salt and baking powder. In another whisk the applesauce, yogurt, oat milk and egg.
4. Fold the dry mixture into the wet just until combined, then mix in the cheddar, corn, green onion and cilantro.
5. Coat a waffle iron generously with cooking spray and cook the waffles in batches for 3 to 5 minutes, until golden. Keep finished waffles warm in the oven.
6. Serve each waffle with the published nutrition serving of about 80 ml (1/3 cup) chili. Add a little yogurt or sliced green onion if desired.