Roasted Corn and Black Bean Chili with Mesa Sunrise Guacamole Waffles (Gluten Free)
Roasting corn in a skillet brings out its flavor and makes this quickly prepared black bean chili really special. Top a Nature’s Path GF waffle with a simple guacamole for an unusually delicious, and pretty, side dish.
Serves 2
At Nature’s Path we recommend you use organic ingredients whenever possible.
This recipe was created especially for Nature’s Path® by Lorna Sass, the award-winning cookbook author of Whole Grains, Every Day, Every Way and Whole Grains for Busy People.
Ingredients:
- For the chili:
- 2 cup Frozen Corn, rinsed and drained
- 1 can Black Beans, (15 oz) rinsed and drained
- 1 cup Chunky Salsa
- 1/4 cup Pimento-Stuffed Green Olives, sliced
- For the waffles:
- 1 tbsp. Olive Oil
- 1 1/4 tsp. Chili Powder
- 2 Nature’s Path Mesa Sunrise Waffles
- 1 ripe Hass Avocado
- 2 tbsp. Cilantro, chopped fresh , plus more for garnish
- 1/4 to 1/2 tsp. Celery Salt
Directions:
- To make chili: Roast corn in a large, heavy enameled or nonstick skillet over high heat, stirring constantly, until corn develops brown spots, about 4 minutes. Stir in beans, salsa, and olives. Turn off heat.
- To make guacamole waffles: Set rack in center and preheat oven to 425F. In a small bowl, blend olive oil and chili powder. Lightly brush seasoned oil on both sides of waffles. Set on a cookie sheet, and bake until crisp, 4 to 5 minutes. Set one waffle on each plate.
- Meanwhile, on a plate, use a fork to coarsely mash avocado with cilantro and celery salt to taste.
- To serve: Press mashed avocado onto each waffle. Set to one side of plate. Spoon chili onto other side of plate. Alternatively, set guacamole waffle o top o chili. Garnish with a sprig o cilantro.
