Turkey Chili W/ Cornbread waffles

This chili was started with a WW recipe that I changed up a bit to make it to my own. By using the creamed corn instead of the butter and oil for the cornbread you cut a lot of the fat. Total of 6 servings each serving is 11 smart points.

Prep Time 20 Mins                                                                        Cook Time 30 mins

Serves 6


Turkey Chili

  • 1 Lb. Extra lean ground turkey
  • 1 Med onion chopped
  • 1 Med bell pepper chopped
  • 1 Tbsp. Garlic
  • 2 Cans black beans
  • 1 Can fire roasted tomatoes
  • 1 Can tomato sauce
  • 1 jalapeño diced
  • 2 Tbsp. chili powder
  • 1 Tbsp. each cumin, garlic powder, oregano, & marjoram
  • 1 tsp. Red pepper flakes
  • 1/4 tsp. Cinnamon
  • 1/2 Cup cilantro chopped
  • Hot sauce of choice
  • Cheese for topping

Cornbread Waffles

  • 1 package corn bread mix (you can use any my favorite is the Marie Calendars low fat one but it’s hard to find)
  • 1 Can cream corn
  • 1 egg
  • Milk or water ( just enough to wet the cornbread mixture a few splashes)
  • Pickled jalapeños chopped
  • 1/2 cup 2% sharp cheddar cheese


To Make the Chili:

  1. Add chopped onions & bell pepper to stockpot with a little pam and cook until translucent 3-5 mins.
  2. Add garlic and brown for about a min.
  3. Add turkey meat and brown.
  4. Once meat is browned add spices cook for 2-3 mins.
  5. Add tomatoes and sauce bring to a boil.
  6. Rinse and drain beans and add to chili.
  7. Simmer for 15-20 mins.
  8. Add cilantro in final 2 mins of cooking.


For the Waffles:

  1. Combine cornbread mix with creamed corn, egg and a few splashes of milk or water.
  2. Add jalapeños and cheese to cornbread mixture.
  3. Cook waffles in waffle iron in batches you can keep them warm in a 200 degree oven until ready to serve.

Cornbread Waffle

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