3/4 c  Whole wheat flour

    1/2 c  Cornmeal

      1 t  Salt

      2 t  Baking powder

      1 c  Lowfat soy milk

      1 T  Oil

-------------------------------CHILI TOPPING-------------------------------
        x  Vegetable cooking spray
      1 lg Onion, chopped

      1    Green pepper, chopped

      1 T  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.