I know it’s interesting to see a Paleo fan talk about “meatless” anything, but even I love to experiment with all kinds of recipes including meatless. We both enjoy an occasional meatless meal that is heavy on vegetables. For this post, I’m teaming up with Silk to talk about meatless Football meals. One thing I know about tailgating, they are synonymous with heavy-meat dishes. But I have a recipe that is meat-free and delicious and perfect for college or Monday night Football. I’m taking the #MeatlessMondayNight challenge with my favorite chili!
- 1 Tablespoon of olive oil
- 2 small zucchini, chopped
- 1 medium onion, chopped
- 1 cup of bella mushrooms, chopped
- 2 cloves of garlic, minced
- 1 can of chopped green chilies
- 1 can of black beans, drained
- 1 can of Great Northern beans, drained
- 3 Tablespoons of chili powder or seasoning. I love the Chili seasonings from Penzeys.
- 1 Tablespoon of Silk Dairy-Free yogurt
- chopped cilantro
- Heat a 3 quart pot over medium heat
- Add zucchini, onions, mushrooms, and garlic. Saute’ for 5-8 minutes.
- Add cans of chilies, both beans, tomatoes. Stir to combine. Add seasonings, salt and pepper. Stir.
- Increase heat to medium-high and bring to a simmer.
- Simmer 10 additional minutes.
- Serve each bowl topped with yogurt and cilantro.
I occasionally include yogurt and cheese in my Paleo meals, but I cannot tolerate too much dairy. One theory is that the proteins in dairy are “interpreted” by the body as similar to the proteins in gluten. For that reason, the latest dairy-free yogurt alternative from Silk is a favorite in my fridge and I used that for my topping in place of sour cream.
So take the #MeatlessMondayNight challenge and check out this link.
For more information about Silk and where to find Silk products, click here.
This conversation is sponsored by Silk. The opinions and text are all mine.