Instructions

Bread O Lanterns:

1. With a small paring knife, cut off the top of each bread bowl like you would to a pumpkin.
2. Remove top and cut off interior bread.
3. Pull out the inner bread with your hands, making sure not to puncture the exterior crust.
4. With your paring knife, cut three triangles, two for the eyes and one for the nose.
5. Flip around each eye and nose having the inner bread facing the outside.
6. For the mouth, make two slits at each end of the mouth that protrude all the way through the side.
7. While not puncturing the inner layer, carve teeth showing the inner bread for the whole of their mouths.

Black Bean Chili:

1. Wash and dry peppers and cilantro.
2. Open all cans and rinse strain and the beans.
3. On an open gas burner, place both the pepper and chili.
4. Allow to char on each side and turn with tongs until all skin is charred.
5. Remove from burner and place into a bowl and cover for five minutes.
6. On a cutting board, deskin and seed both pepper and chili. Dice to same size as onion.
7. In a medium pot, heat to medium heat and add the oil.
8. Dice the onion and add to pot. Stir every 2-3 minutes, for 6 minutes.
9. Add plant-based meat and stir into the onions.
10. Add pepper and chili to pot and stir.
11. Add chili powder and cumin and stir.
12. Chop garlic and add to pot and stir.
13. Add canned tomatoes and strained black beans.
14. Cook for 30 minutes on low heat or until all flavors are melting into one.
15. Add salt and stir.

Assembly:

1. Preheat oven to broil, on a baking tray, place all Bread O Lanterns and tops and broil for 2 minutes.
2. Remove bread from oven.
3. On your serving plates, place each bread bowl and fill with chili.
4. Chop dried cilantro and add to top of chili
5. Place top on side.
6. Grab some leaves from outside if you live in a place with four seasons, to add to the table for the holiday season.

-Enjoy Chef Ko