Leftover Chicken Chili & Ginger, Curry, Cornmeal Waffles

I was driving home from work the other day when it hit me… I really wanted cornbread and chili. Walked into the house, checked the fridge and it was a little meager to say the least.  Grabbed the left over chicken and hit the pantry to make this craving a reality.  Here she is folks, a homemade Meghann designed and manufactured masterpiece.  Perfect for this rainy day in Austin.


Servings: 4, 555 cal/each (includes one waffle with each portion of chili)


  • 2 chicken breasts pre-cooked or in my case grilled
  • 1 can black beans, rinsed
  • 1 can white cannillini beans, rinsed
  • 2 cans stewed tomatoes
  • 1 can Rotel
  • Chix stock, 1 1/2 C
  • corn meal
  • 2/3 cup milk
  • 1 extra large egg (a large would do with an extra tbsp of milk)
  • Spices: ginger, curry powder, red chili flakes, taco seasoning (reduced sodium) and garlic
  • ***SPECIAL SUPPLIES NEEDED*** waffle iron


  1. Heat up waffle iron. Place large stock pot on stove, add beans, tomatoes, Rotel, Chix stock, 1 tbsp garlic, 3 tbsp taco seasoning and 1/2 tbspblack pepper.  Stir to break up some of the stewed tomatoes and bring to a boil.  Secret here is I would have REALLY loved to add corn, but I didn’t have any.  So if its available, I would add a cup of frozen corn or one can to mixture.


2. Dice up your cooked chicken and add to skillet.  Once your stock is boiling, add a laddel to two to the chicken to cook and not only flavor, but re-instill the moisture into your chicken.

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3.  When moisture is absorbed into chix, remove from burner.  Turn stock/veggies down to low to simmer and reduce.

4. WAFFLE TIME!  Grab a bowl, add 1 cup corn meal 1 tbsp ginger, 1 tbsp curry powder and 1/2 tsp salt.  Mix, then add milk, egg and 1 tbsp olive oil.  Mix and add to well greased waffle pan and GO!

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5.  Dish out your veggies/stock equally, top with chicken and your waffles and BOOM! Ready to consume.


Happy cooking, and of course eating! 😀

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