Heat oil in a large pan over medium heat. Add onion and cook until softened, 3-4 minutes. Add garlic and stir until fragrant, 1 minute more.

Stir in tomato paste and cook until darkened and fragrant, then add diced tomatoes, chili powder, cumin, oregano, remaining salt, and ½ cup water. Bring to a boil, reduce the heat, and simmer until a thick sauce, 10 minutes.

Stir in beans and heat through, then remove from heat and cover while the waffle batter is being prepared.

Preheat oven to 200°F. Line a large rimmed baking sheet with parchment paper and set aside.

Mix all of the dry ingredients together in a medium mixing bowl. In a separate medium mixing bowl, combine the applesauce, yogurt, oat milk and egg and mix until well combined.

In small batches, add the dry ingredients to the wet ingredients until just combined. Add the cheese, corn kernels, green onion and cilantro and mix until well combined.

Generously spray a waffle maker with nonstick cooking spray. Spoon the batter into the bottom half of the waffle maker, close the lid and cook for 3 to 5 minutes, or until golden brown. Transfer the cooked waffled to the prepared baking sheet and place in the oven to keep warm. Repeat with the remaining batter.

Add ½ cup of chili on top of a waffle and garnish, if desired, with shredded cheese, sliced green onions and nonfat Greek yogurt.