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

Ingredients

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.