This super-easy and yummy trail chili has to be one of the best dishes to serve on a backpacking trip.
servings: 1, cooking time: 20 min, weight: 150 g / 5.29 oz, cooking gear: one-pot
Category: dehydrated, dinners, gluten-free, high-energy, lightweight, one-pot
calories: 568, protein: 49.6 g, carbs: 66.2 g, fat: 13.8 g, sugars: 14.5 g, sodium: 177 mg
1 teaspoon olive oil
1 small onion, chopped
1 clove garlic, minced
1 cup lean beef mince
1 sweet red pepper, chopped
1/3 cup canned kidney beans, drained
1/3 cup canned sweet corn, drined
1 tablespoon chilli con carne spice mixture (Santa Maria)
1 cup canned diced tomatoes
Heat the olive oil in a large saucepan.
Add onions and garlic, cook until soft and golden.
Add the ground beef and cook until fully brown. Transfer in a colander. Drain.
Return the meat to the saucepan.
Tip in red pepper, beans, sweet corn and chilli con carne spice mix.
Continue to cook for about 5 minutes, stirring occasionally.
Pour the diced tomatoes together with juice into a saucepan.
Season to taste with salt and sugar.
Turn down the heat. Put a lid on and leave to cook for 10 minutes.
Remove from the heat and cool thoroughly.
Spread trail chilli on dehydrator trays covered with non-stick sheets or parchment paper.
Dehydrate at 63C/145F for 8-10 hours until brittle.
Pack the dried meal into a zip lock bag.
on the trail:
Pour dry chilli mixture into the pot; add 1 cup water and stir well.
Place pot over medium heat and bring to a boil.
Cook, stirring occasionally, for about 5 minutes.
Remove from heat, cover, and let stand another 5-10 minutes to rehydrate meal completely.