Chicken Chili with Jalapeno Cornbread Waffles |
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Prep Time: 60 Minutes Cook Time: 420 Minutes |
Ready In: 480 Minutes Servings: 4 |
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Ingredients:
1 can(s) diced tomatoes |
1 can(s) tomato sauce |
1 can(s) black beans |
2 tablespoon(s) chili powder |
1 teaspoon(s) season salt |
12 ounce(s) chicken breasts |
1/3 cup(s) white whole wheat flour |
3 tablespoon(s) cornmeal |
1 teaspoon(s) cumin |
1/2 teaspoon(s) baking powder |
1/8 teaspoon(s) baking soda |
1/2 teaspoon(s) salt |
1 teaspoon(s) olive oil |
4 ounce(s) buttermilk |
8-10 slice(s) jalapeno peppers |
4 ounce(s) frozen corn |
1/4 cup(s) sugar free pancake syrup |
Directions:
1. For the Chili:
2. Combine all the ingredients in a slow cooker and cook on high for 2 hours, reduce heat to low, and cook on high for 4 hours. Remove chicken breasts, shred chicken with two forks, and return chicken to slow cooker. Cook on low for another 30 minutes.
3. For the Waffles:
4. Combine the first 6 ingredients in a large mixing bowl. Combine remaining ingredients in a blender and puree until just mixed; do not over blend. Add the wet ingredients to the dry and mix. Refrigerate batter for 10 minutes while you prepare waffle iron. Prepare waffles according to waffle iron instructions.
5. Top the waffle with chili and garnish with cheddar cheese, sour cream, and additional jalapenos.
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