Cornbread Waffle & Sweet Potato Chili

Recipe originally shared for Tastemade. Click image above for recipe video featured on Tastemade.

Recipe originally shared for Tastemade. Click image above for recipe video featured on Tastemade.

Nothing says comfort more than a thick, spicy and flavorful bowl of chili. I originally created this recipe when I was going through a bit of a vegetarian kick and had tons of sweet potatoes and beans to play with. Every time I make this for friends and family they always comment on how “you don’t even miss the meat”. That’s how good it is. The espresso powder and cinnamon is the real secret here so don’t skip out on it. The cornbread waffle is also a really fun twist to serving this chili! If you don’t have a waffle iron, feel make them into muffins.

Cornbread Waffle With Sweet Potato Chili

Difficulty: Easy  Yields:  4-6 servings   Prep Time: 5 minutes Cook Time:  30mn


Cornbread waffles:

  • 1 3/4 cups all-purpose flour

  • 1 1/4 cups yellow cornmeal

  • 1 tablespoon baking powder

  • 1 teaspoon sugar

  • 1 teaspoon salt

  • 2 cups milk

  • 3 tablespoons vegetable oil

  • 2 large eggs

  • 1/2 cup scallions

Sweet potato chili:

  • 2 tablespoons olive oil

  • 1/2 cup white onions, diced

  • 1/4 cup celery

  • 1/4 cup carrots, diced

  • 1 1/2 cups sweet potato, diced

  • 2 garlic cloves, diced

  • 2 tablespoons chili powder

  • 2 teaspoons cumin

  • 1/4 teaspoon nutmeg

  • 1/4 teaspoon cinnamon

  • 1/2 teaspoon espresso powder

  • 1 14-ounce can diced tomatoes

  • 1 15-ounce can kidney beans

  • 1 15-ounce can white beans

  • 2 1/2 to 3 cups water

  • Salt to taste

To garnish:

  • Sour cream

  • Shredded Mexican cheese

  • Cilantro


For the waffles: Preheat a waffle maker to medium heat.In a large mixing bowl, combine the dry ingredients. Add the milk, vegetable oil, eggs and scallions; mix until smooth. Pour 1/2 cup of the mixture into the waffle maker. Cook until a light golden brown, and transfer to a wire rack. Repeat with remaining batter.

For the chili: In a Dutch oven over medium-high heat, add the olive oil and sauté the onions, celery, carrots and sweet potato. Add a pinch of salt and pepper and cook for 4 to 5 minutes until onions start to soften. Add chili powder, cumin, nutmeg, cinnamon, salt, and espresso powder, constantly stirring for 30 seconds, adding the garlic last. Add the beans and diced tomatoes. Cook for about 5 minutes then add water. Bring to a boil, then reduce to a simmer. Cover and cook for 30 minutes on low heat.

Top waffle with chili, and garnish with sour cream, shredded Mexican cheese and cilantro.