Backcountry Chili

Backcountry Chili

5 from 1 vote
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. 
Course Main Course
Servings 1
Prep Time 15 minutes
Dehydrating Time 17 hours

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
  • 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
Keywords: protein

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How to "rehydrate" before consuming:

  1. Add 1 & 1/2 cups boiling water
  2. Stir
  3. Let sit for approx. 17 mins
  4. 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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