I made our favorite chili and paired it with cornbread pumpkin shaped waffles-It put such a fun fall spin on our dinner. This would be such a cute Halloween meal!
To make the waffles, simply mix up your favorite cornbread batter and put in a greased waffle maker! I happened to find a mini pumpkin waffle maker and used that to help pull together my fall theme. Cooking cornbread in a waffle maker is so simple, but it is such a fun twist on traditional cornbread!
Healthy Recipe Swaps
Typically cornbread calls for oil and I love skipping oil in recipes when baking. Did you know that applesauce can be substituted for oil when baking and in my experience it does not change the texture nor the taste? But it does save a TON of fat and calories. Sub it in a 1:1 ratio. For example, the recipe I use calls for 5 tbsp of canola oil which is 620 calories and 70 grams total fat compared to 5 tbsp unsweetened applesauce is about 30 calories and 0 grams total fat! Little swaps can really make a difference!
Recipe
Ingredients:
2 pounds 97%/3% ground turkey, browned
1 envelope taco seasoning
1 envelope ranch packet
1 cup water
16oz can mild chili beans
16oz can corn
1 can pinto beans
1 can diced tomatoes with green chilies
1 can diced tomatoes
1 can kidney beans
Instructions:
Brown the ground turkey. Drain and rinse all canned ingredients, except for the chili beans. Combine all other ingredients into pot. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes-Occasionally stir.