Wednesday, January 7, 2015

Black Eyed Pea Chili on Cornbread Waffles


So, Josh and I got a cold on Christmas, and it lasted soooooo long.  I have no idea why I get sick as soon as I go on vacation, but there it is.  I spent my entire week off with clogged head and a runny nose.  When I'm sick, I want something spicy and warm to make me happy.  So, I thought chili.  As I was describing to Josh that we were having chili and cornbread for dinner, this post from Keepin It Kind popped into my head, and I turned to him and said, "we could have the chili over waffles."  His eyes lit up and he replied, "yes... yes please do that."


My pictures from this night aren't great, because it was night and I was tired and wanted chili immediately.  Don't let that dismay you, because these chili waffles are legit.


Black Eyed Pea Chili

Ingredients:

  • 1 red onion, diced
  • 2 shallots, rough chopped
  • 1 head of garlic, peeled and chopped small
  • 3 tbs olive oil
  • spice mix
    • 2 tbs dried jalapenos (optional)
    • 1 tsp white pepper
    • 2 tsp salt
    • 1 tbs dried cumin seeds
  • 14.5 oz can fire roasted tomatoes
  • 1 red bell pepper, diced
  • 3 zucchini, sliced thin
  • 64 oz vegetable stock
  • 12 oz pre-soaked black eye peas (or 1 can)
  • 2 cups chopped purple potatoes
  • 1 (12 oz) stout beer (optional)
  • 1 green bell pepper, diced
  • 1 (15 oz) can of black beans, drained and rinsed
  • 10 oz frozen sweet corn
  1. In a large sauce pot, heat olive oil on medium heat.
  2. Add in red onion and shallots.
  3. Add a pinch of salt. (optional)
  4. Cook on medium/low for 20 minutes, stirring often.
  5. Add in garlic and cook for 5 minutes, taking care to not burn the garlic.
  6. Add in spice mix and cook for 1 minute.
  7. Add in the tomatos, undrained.
  8. Turn up to medium high.
  9. Add zucchini and potatoes and saute for 4 minutes.
  10. Add in vegetable stock and beer.
  11. Add black eyed peas.
  12. Bring to a boil.
  13. Reduce to a simmer and cook for 30 minutes.
  14. Add in black beans, sweet corn, and red and green bell pepper.
  15. Cook on low for 50 minutes.
  16. Serve over waffle.



This is a stick to your ribs, filling, get you over a cold meal.  The heat comes from the dried jalapenos.  If you don't have that, you can sub in fresh ones.



This is a great meal to make in a big batch ahead of time, because you can warm up the chili on the stove top and pop a few waffles in the toaster oven.  It makes a great, quick winter dinner.


You could cover these in vegan cheese, cashew cream, or avocado.  I love having a cool compliment to the spicy chili.  I didn't want to do my own waffle recipe, because the one linked is perfect.  We will definitely be making savory waffles again.

Have you ever had chili on a waffle?  Do you like warm dishes when you are sick?  Leave me a comment!

8 comments:

  1. I looove the idea of savoury waffles for dinner! I don't usually find waffles satisfying as a breakfast, but I could definitely get behind waffles as part of a dinner.
    SF

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    1. It was our first time making savory waffles, and now the window is open! I'm thinking waffle pizza, waffle vegan grilled cheese, SO MANY THINGS!

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  2. YES!!!!!!!!!! I want this. And I'm gonna need you to get on that waffle grilled cheese recipe stat. I need pics and a recipes. Thanks! :-)

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    Replies
    1. I KNOW! Omg, picture this: cornbread waffle, chao cheese, sauteed spinach, sriracha, more chao cheese, cornbread waffle. Maybe even some avocado????? yes please.

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    2. yes, I like the sound of ALL of this!! Mmm....waffle grilled cheese! Love the sound of this chili too - black eyed peas are so good!

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