Tuesday, February 18, 2014

Turkey and Bean Chili with Cornbread Waffles

This was last week's Saturday Supper and boy, oh boy, was it a good one!  I can't take credit for the Cornbread Waffle idea because I saw it on another blog.  But is that not genius?  As soon as I saw it, I could hardly wait to break out the waffle iron and cook us up a  cornbread waffle!   If you don't have a waffle iron, you will want to get one just for this recipe if for no other reason. 
As far as this Turkey and Bean Chili recipe, I honestly was going down the aisle at the store and throwing in cans of beans, peas, tomatoes... anything that I thought might sound good together.  Turns out it tasted good together, too. 

Ingredients for Chili:
· 1 ½ pounds ground turkey
· 1 onion, diced
· 1 package taco seasoning
· 1 can diced tomatoes with green chilies (ex. Rotel)
· 1 can tomato paste
· 1 can black-eye peas
· 1 can hominy
· 1 can red beans
· 1 can crowder peas
· 1 can tomato sauce
· 1 can diced tomatoes
· 1 jar sliced mushrooms
· 2 cans whole-kernel corn
· Salt and garlic pepper, to taste

Ingredients for Cornbread Waffle:
· 1 (8-ounce) package cornbread mix (recommended: Jiffy corn muffin mix)
· Ingredients for cornbread mix

Directions for Chili:
In a skillet over medium-high heat, combine the turkey and onion. Cook until meat is browned and onion is translucent. Drain and remove from heat. Stir in taco seasoning.
Put meat and onion mixture in slow cooker and add remaining ingredients for chili. Stir to combine.
Cook on low for 6-7 hours or on high for 3 to 4 hours.

Directions for Waffle:
Combine ingredients for cornbread mix.
Heat waffle iron, pour in mix and cook.
Serve chili over cornbread waffle.

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