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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 339.6
  • Total Fat: 11.0 g
  • Cholesterol: 29.8 mg
  • Sodium: 287.4 mg
  • Total Carbs: 29.5 g
  • Dietary Fiber: 10.5 g
  • Protein: 29.5 g

View full nutritional breakdown of Backpacker Chili calories by ingredient
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Backpacker Chili

Submitted by: BTVMADS

Introduction

I concocted this backpacker chili recipe because I believe flavor always comes first, even if you're eating dehydrated foods in a lean-to! This chili mix is the perfect post-hike refuel -- full of complex carbs, protein, and salts to rejuvenate tired muscles. It's also easy to throw to together if you have a jet-boil or another similar camping stove, super lightweight, and crave-worthy even off the trail! I concocted this backpacker chili recipe because I believe flavor always comes first, even if you're eating dehydrated foods in a lean-to! This chili mix is the perfect post-hike refuel -- full of complex carbs, protein, and salts to rejuvenate tired muscles. It's also easy to throw to together if you have a jet-boil or another similar camping stove, super lightweight, and crave-worthy even off the trail!
Number of Servings: 2

Ingredients

    The Mix:

    90 grams dehydrated black bean mix
    75 grams Texturized Vegetable Protein
    4 sun-dried tomatoes, cut into small pieces
    2 beef bullion cubes
    2 tsp. chili powder
    1/2 tsp. garlic powder
    1/2 tsp. dried oregano

    For Serving:
    1/3 cup tomato sauce (not marinara) (I put this into a little tupperware tucked into a ziplock bag along with any other liquids I need to bring)
    2 oz. cheddar cheese (if you won't be eating cheese your first day out, OR if it's 90 degrees on the trail, you might want to freeze this before packing. When it's time to eat, it will be thawed but not melty)

Directions

For the mix, just combine all of the ingredients except the bullion in a large bowl, then divide evenly into two ziplock bags. Crumble one bullion cube into each bag, then seal and pack.

To serve, dump each back into a bowl, add the tomato sauce into each, and cover with about 1 cup boiling water. Let it soak for a few minutes, then add more hot water as needed until you get the consistency you want. Crumble the cheese on top and enjoy!

Serving Size: Makes 2 servings.

Number of Servings: 2

Recipe submitted by SparkPeople user BTVMADS.






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