OPEN-FACE ARTICHOKE CHILI KAISER ROLLS
SWEET CHILI. That’s what Steve always says he wants. No heat except lots of black pepper. He’s that kind of guy – black pepper with everything and lots of it!
This chili smokes without the heat!! Yeah, we upscaled this simple chili, adding a French Italian Scottish twinge just to excite the Spanish! The German part is the ride! You know, the boat! Substitute the English Muffin if you like! Both work great!
Makes 6 cups
CHILI INGREDIENTS:
2 T. extra virgin olive oil
12 oz. pkg. Lightlife SMART GROUND meatless crumbles, thawed
1-2 t. liquid smoke
1 t. ground coriander
1 t. smoked paprika
salt and pepper to taste
16 oz. can pinto beans including liquid from can – I used Bush’s brand
16 oz. jar salsa – I used Muir Glen brand
2, 7 oz. jars grilled artichokes, including oil in jars – I used Napoleon brand – discard stiff petals
8-10 med. peeled garlic cloves, chopped
chopped fresh cilantro as desired – for chili plus topping
ADDITIONAL INGREDIENTS:
nondairy parmesan cheese – I used Follow Your Heart brand (optional topping)
kaiser rolls, cut in half and lightly toasted
1- In large saucepan, over medium heat, melt olive oil.
2- Add meatless crumbles and liquid smoke. Break apart block of crumbles, stirring into oil. Cook for about 5 minutes, stirring up from bottom to prevent burning.
3- Add remaining CHILI INGREDIENTS up to and including cilantro, stirring after each addition.
4- Lower heat and cook 15-25 minutes, stirring occasionally.
To serve: Place toasted half of kaiser roll spread with margarine on plate.
Top with 1 cup chili.
Sprinkle with vegan parmesan cheese.
Top with chopped cilantro.
Notes: It’s not easy to find an English Muffin free of animal products, namely milk. Guess the British haven’t gotten around to demanding it.
CHEF DAVIES-TIGHT™ 