Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Whole wheat flour
1/2 c Cornmeal
1 ts Salt
2 ts Baking powder
1 c Lowfat soy milk
1 tb Oil

-----------------------CHILI TOPPING----------------------------
x Vegetable cooking spray
1 lg Onion, chopped
1 Green pepper, chopped
1 tb Chili powder
2 c 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 3-4 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.

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