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Backcountry Chili
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.
Equipment
- 1 Dehydrator
- 1 Frying Pan
Ingredients
Raw ingredients needed (measurements before dehydrating):
- 1 cup red kidney beans and/or black beans *may need more if doing meat-free option
- ½ cup lean ground turkey or beef OR
- ½ cup additional beans of choice red kidney, black, chickpea, etc. (omit if using meat)
- 2 medium tomatoes
- ¼ small white onion
- 3 whole mushrooms
- ¼ whole bell pepper, any colour
- ½ whole jalapeño
- 2 tbsps feta or cheddar cheese (optional)
- 2 tsp chili powder
- ½ tsp bouillon powder chicken, vegetable or beef
- 2 tsp cumin
- 1 tsp garlic powder
- 1 -2 pinches cayenne, or to preference
- ¼ tsp black pepper
Ingredient measurements for final recipe (once ingredients above dehydrated)
- ¾ cup dehydrated red kidney beans and/or black beans *may need more if doing meat-free option
- ¼ cup dehydrated lean ground turkey or beef OR
- ⅓ cup additional dehydrated bean of choice red kidney, black, chickpea, etc. (omit if using meat)
- 1-2 heaping tbsps dehydrated tomatoes
- 2 tbsps dehydrated white onion
- 1 heaping tbsp dehydrated mushrooms
- 2 tbsps dehydrated bell pepper, any colour
- 1 heaping tsp dehydrated jalapeño
- 2 tbsps dehydrated feta or cheddar cheese (optional)
- ½ tsp bouillon powder chicken, vegetable or beef
- 2 tsp chili powder
- 2 tsp cumin
- 1 tsp garlic powder
- 1-2 pinches cayenne, or to preference
- ¼ tsp black pepper
Instructions
- 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.
- 4. De-can and rinse beans, slice or dice vegetables into 1/4″ thick pieces & shred or crumble cheese cheese.
- 5. Disperse beans, vegetables and cheese on mesh lined dehydrating trays and dehydrate at 135℉ for approx 6-10 hours.
- 6. Once all ingredients are dehydrated, combine in a sealed container or bag. Add the bouillon and spices. Mix/shake well.
Notes
- You can use canned beans or prepared beans (dried beans that have been cooked)
- Feel free to swap out vegetables or add more that you like. Just keep in mind that you may need to adjust the amount of water needed when rehydrating
- Dehydrating time 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)
- Scroll down for storage guidelines
- Learn more about dehydrating from our Dehydrating 101 post.
- Check out our post Where to Buy Dehydrated and Freeze-dried Ingredients.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 19gProtein: 35gFat: 7gSaturated Fat: 3.6gCholesterol: 52mgSodium: 498mgFiber: 11gSugar: 6g
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How to "rehydrate" before consuming:
- Add 1 & 1/2 cups boiling water
- Stir
- Let sit for approx. 17 mins
- 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.
Storage Guidelines:
- Keep stored in a sealable bag or container
- Tip: Vacuum sealing can more than triple the shelf life
- Keep stored in a cool, dry and dark place
- For longer term storage, store in your freezer (especially if not vacuum sealed)
- If using meat, when dried and stored properly, this should have a shelf life at room temperature for 2-3 weeks, or in the freezer for 6 months.
- If only using legumes and vegetables, when dried and stored properly, this should have a shelf life at room temperature for a few months, or in the freezer for 6+ months.
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The Foodie Behind the Screen
Hi there! I'm Bri.
I create and share nutritious and flavourful recipes for outdoor enthusiasts and adventure seekers.
