[youtube ]https://www.youtube.com/watch?v=fP5ncO1no64&feature=youtu.be[/youtube]
A party isn't a party without the right snacks. And when it comes to tailgating, you need ones that can satisfy your entire crew—including the half a dozen friends-of-friends who inevitably crash (The more the merrier, right? Unless they're rooting for that other team, of course.).
Typically, when it comes to game day parties, you think of cheesy, deep-fried—and especially—meat-heavy dishes, like wings, burgers and chili-cheese hot dogs. That's why when we learned three New York Giants players had teamed up with chef Candice Kumai and Silk to Sideline Meat (a campaign to get people to enjoy more plant-based foods and give Meatless Mondays a try—even during football season), we immediately invited them to the Delish kitchen to prove how un-freaking-believable meatless nachos could be.
Of course, since Geoff Schwartz, Rashad Jennings and Justin Pugh play for the Giants, it's only fitting that we also challenged them to make the most epic, GIGANTIC trough of nachos possible. They didn't let us down.
Using Kumai's recipe for Hearty Black Bean Chili—a mix of quinoa, black and kidney beans, tomatoes, peppers and spices—the guys loaded up an entire kiddie pool with an appetizer so flavor-packed you don't even miss meat. We're not even exaggerating.
If you'd prefer to go meat- and dairy-free, try vegan cheese and sour cream, like Tofutti. You may need to cut the recipe into fourths for your own nachos—unless you happen to chill with, say, 40 of your closest friends on gameday, in which case, respect—or just serve Kumai's chili on its own. The recipe we used serves six as a stand-alone meal.
Get the recipe for Hearty Black Bean Chili.
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