Backpacker Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
The Mix:90 grams dehydrated black bean mix75 grams Texturized Vegetable Protein4 sun-dried tomatoes, cut into small pieces2 beef bullion cubes2 tsp. chili powder1/2 tsp. garlic powder1/2 tsp. dried oreganoFor 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)
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.
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.
Nutritional Info 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
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