To get a more pure and robust garlic flavour, opt for garlic powder—not garlic salt.
Backcountry Chili
This recipe requires a dehydrator.
Don’t have one? Check out our dehydrator-free Just Add Water recipes !
This post may contain ambassador, sponsored or affiliate links. Feel free to read my disclosure policy.
Who doesn’t love chili? Or is it chilli? Who knows… Either way, there’s something extra satisfying and comforting about scarfing down a warm bowl of chili at camp. As a bonus, it can be so versatile. This recipe can be made with any meat that you prefer; it can even be made vegan or vegetarian.
Dietary Preferences: High-protein, vegetarian*, vegan* (*if omitting meat)
Approximate weight (per serving): 90g
Macronutrients (per serving):
Carb Energy
19g | 76 kcal
Protein Power
35g | 140 kcal
Fat Fuel
7g | 63 kcal
Learn more about the importance of macronutrients in your outdoor adventure meal plan
Backcountry Chili Ingredients
Before you go running to the store, let me give you the inside scoop on the key ingredients:
Beans
Top nutrients: protein, fiber, folate
You can use red kidney beans or black beans… or a combo of both!
Ground Turkey or Beef
Top nutrients: protein, vitamin B6, niacin (turkey)
Top nutrients: protein, iron, zinc (beef)
Using lean or extra lean meat is key for the best results and shelf stability for dehydrating.
Tomato Sauce or Paste
Top nutrients: vitamin C, lycopene, potassium
Opt for a brand that only contains tomatoes – and perhaps some salt.
Tomatoes
Top nutrients: vitamin C, lycopene, potassium
Feel free to use any variety of your choice.
Onion
Top nutrients: vitamin C, vitamin B6, manganese
For a sharper onion flavour, use white. For softer flavour, use red.
Mushrooms
Top nutrients: B vitamins, selenium, copper
Button or cremini are recommended.
Bell Pepper
Top nutrients: vitamin C, vitamin A, vitamin B6
You can use your preferred bell pepper – yellow, red or green (or a combo).
Jalapeño Pepper
Top nutrients: vitamin C, vitamin B6, vitamin A
Jalapeño is recommended for it’s flavour – but you can use an alternate hot pepper of your choice. You can also skip including hot peppers if spice isn’t your thing.
Cheddar Cheese
Top nutrients: calcium, protein, vitamin B12
You can dehydrate sharp cheddar cheese at home, however, you can also use store bought cheese powder. Opt for a brand that is purely cheese versus flavoured salts. (Annie’s is my go to)
Chili Powder
Top nutrients: antioxidants, vitamin C, vitamin A
Chili powder is a must for this recipe.
Bouillon Powder
Top nutrients: sodium, amino acids, minerals
You can use chicken, beef or vegetable.
Cumin Powder
Top nutrients: iron, manganese, magnesium
Table, kosher, sea, himalayan… whatever salt you have will do!
Garlic Powder
Top nutrients: allicin, vitamin C, manganese
Cayenne
Top nutrients: antioxidants, vitamin C, vitamin A
Like jalapeño, cayenne is optional if you’d prefer to skip the spice.
Black Pepper
Top nutrients: antioxidants, vitamin C, vitamin A
Like my dad says : “I’m not saying I put black pepper on everything, but if it doesn’t have black pepper, I’m probably not eating it.”
How to dehydrate the ingredients
Dehydrating ingredients is a straightforward process, especially with a bit of planning. Prepping your ingredients in advance helps you make the most efficient use of your time. If your dehydrator has enough space, group ingredients that require the same temperature and dehydrate them together. Simply set the timer for the longest drying time needed among those ingredients, and let the dehydrator do the rest.
Proteins
160℉
~6-8 hours
Veggies & Legumes
135℉
~8-10 hours
Dairy
135℉
~8-10 hours
Prepping Ingredients for Dehydration
Some ingredients require special preparation, like cooking or blanching. For detailed instructions, click the links below (you’ll also find them included in the recipe
- How to dehydrate mushrooms
- How to dehydrate bell peppers
- How to dehydrate jalepeño
- How to dehydrate cheddar cheese
Check out our shop!
A collection of handy knick-knacks to elevate your outdoor cooking experience
Storage Instructions
Here are some tips to help you maximize the shelf life of your Backcountry Chili:
- Allow ingredients to cool after dehydrating before combining and storing
- Keep stored in a sealable container or bag in a cool, dry and dark place
- Using Mylar bags or vacuum sealing can extend the shelf life by up to three times its normal duration! This is useful if you’re prepping lots for longer term use. Learn the pros and cons of each in our post: The Ultimate Guide to Long-Term Food Storage: Mylar Bags vs. Vacuum Sealing (Bags & Jars)
When dried and stored properly, your Backcountry Chili should keep at room temperature for 2-3 weeks, or a few years in the freezer.
FYI:
Cheese & meat protein are considered higher-risk ingredients when it comes to at-home dehydrating for long-term storage. For added food safety, consider storing your prepped meal in the freezer until you’re ready to head out on your trip.
To learn more about high risk ingredients, check out our post Dehydrating Dont’s: Foods to Avoid and Ingredients to Handle With Care
How to Rehydrate Backcountry Chili
Keep in mind that the amount of water and time required may slightly vary:
Simmer & Soak (*preferred method)
- Combine dehydrated ingredients in a pot with 1 1/2 cup water and bring to a boil
- Stir, cover with a lid and reduce heat. Let simmer for 5 minutes
- Turn off or remove from heat and let sit for an additional 7-8 minutes
- Stir & enjoy
*The simmer-and-soak method is preferred because the added heat and water movement usually results in better rehydrated texture – plus, it’s faster!
Just add water
- Add 1 1/2 cup boiling water
- Stir well
- Let sit for 20-25 minutes
- Stir & enjoy
Rehydrating Tips:
- Use a container with a lid to contain as much heat as possible… Have a packable insulated container? Even better.
- After soak time is finished, add more hot water if you find the meal dry or crunchy.
More "Just Add Water" recipes:
Backcountry Chili FAQ's
Can I add more vegetables?
Sure you can! Just remember that you’ll need to increase – or decrease – the amount of water you use when rehydrating.
Can I use an oven to dehydrate the ingredients?
No, most ovens don’t operate at low enough temperatures for dehydrating (most ovens can go down to 170℉ at the lowest). If the temperature is too high, you risk either cooking the ingredients or causing “case hardening,” where the outer layer hardens, trapping moisture inside and preventing proper drying.
Backcountry Chili
Who doesn’t love chili? Or is it chilli? Who knows… Either way, there’s something extra satisfying and comforting about scarfing down a warm bowl of chili at camp. As a bonus, it can be so versatile. This recipe can be made with any meat that you prefer; it can even be made vegan or vegetarian.
Notable Equipment
- 1 Dehydrator
- 1 Frying Pan
Ingredients
- ¾ cup dehydrated red kidney beans and/or black beans, *add 1/3 cup more per serving if doing meat-free option
- ¼ cup dehydrated lean ground turkey or beef, (omit if making vegetarian or vegan)
- 6 g dehydrated tomato sauce
- 1-2 heaping tbsps dehydrated tomatoes
- 2 tbsps dehydrated onion, use white for a stronger onion taste, red for softer flavour
- 1 heaping tbsp dehydrated mushrooms
- 2 tbsps dehydrated bell pepper
- 1 heaping tsp dehydrated jalapeño
- 2 tbsps dehydrated shredded cheddar cheese, or cheese powder
- ½ tsp bouillon powder, chicken, beef, or vegetable
- 2 tsp chili powder
- 2 tsp cumin
- 1 tsp garlic powder
- 1-2 pinches cayenne, or to preference
- ¼ tsp black pepper
Instructions
- Simply combine all dehydrated ingredients in a sealable container.
SPECIFIC DEHYDRATING INSTRUCTIONS:
Dehydrating turkey or beef:
- 1. In a frying pan, cook ground meat until golden brown (avoid cooking with oil – use water as needed instead – see reasoning in step 2).
- 2. Once cooked, drain oil and, if needed, use a paper towel to pat and absorb excess fats (excess oil increases drying time and decreases shelf life).
- 3. Disperse meat on mesh lined dehydrating trays and dehydrate at 160℉ for approx 7 hours.
Dehydrating Vegetables & Cheese (see notes for more specific instructions for each ingredient)
- 1. De-can and rinse beans, slice or dice vegetables into 1/4″ thick pieces & shred cheese.
- 2. Disperse beans, vegetables and cheese on mesh lined dehydrating trays and dehydrate at 135℉ for approx 6-10 hours.
Notes
- Cheese & meat protein are considered higher-risk ingredients when it comes to at-home dehydrating for long-term storage. For added food safety, consider storing your prepped meal in the freezer until you’re ready to head out on your trip.
- To learn more about high risk ingredients, check out our post Dehydrating Dont’s: Foods to Avoid and Ingredients to Handle With Care
- Pro-tip: Label the container you're storing it in with the rehydrating instructions
- Dehydrating times may vary (the thickness, water and fat content of the ingredients, as well as the humidity and altitude of your environment will impact dehydrating time)
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 19gProtein: 35gFat: 7gSaturated Fat: 3.6gCholesterol: 52mgSodium: 498mgFiber: 11gSugar: 6g
Tried this recipe?
Click on the stars to leave a rating!
Share:
Leave a comment or question:
0 Comments
The Foodie Behind the Screen
Hi there! I'm Bri. I'm sharing my love for cooking - and the outdoors - one recipe at a time.
