Recipe - Cornmeal Waffles With Chili Topping

Three fourths cup Whole wheat flour
One half cup Cornmeal
1 teaspoon Salt
2 teaspoon Baking powder
1 cup Lowfat soy milk
1 tablespoon Oil

CHILI TOPPING
x Vegetable cooking spray
1 lg Onion, chopped
1 Green pepper, chopped
1 tablespoon Chili powder
2 cup Cooked pinto or kidney
Beans

This chili topping is also good with the Spicy Corn Pancakes. The chili
topping can be made in advance and reheated once the waffles are hot.

Mix flour, cornmeal, salt, and baking powder. Add soy milk and oil and stir
gently until well blended. Heat waffle iron, pour in the appropriate amount
of batter for your specific model, and spread to the edges of the waffle
iron. Close and cook until gently browned. Serve immediately.

For Chili Topping: Spray nonstick skillet with vegetable cooking spray and
saute onion and pepper over medium heat for 34 minutes or until
translucent. Add chili powder and beans and cook 5 minutes over medium
heat. Pour chili topping over cornmeal waffles.

Total Calories Per Serving: 332 Fat: 6 grams

This article originally appeared in the March/April, 1994 issue of the
_Vegetarian_Journal_, published by the Vegetarian Resource Group, PO Box
1463, Baltimore, MD 21203.

From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept.
22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip