Hearty bulgur chill is all what you need to get your energy back after a long hiking day
servings: 1, cooking time: 20 min, weight: 115 g / 4.06 oz, cooking gear: one-pot
calories: 486, protein: 18.1 g, carbs: 80.3 g, fat: 11.8 g, sugars: 18.8 g, sodium: 452 mg
1 teaspoon olive oil
1/2 red onion, chopped
1/2 red bell pepper, chopped
1/2 cup canned diced tomatoes
1/4 cup quick-cooking bulgur
1 teaspoon Mexican seasoning
1/4 cup canned kidney beans, drained
1–2 pieces dark chocolate
Heat the olive oil in a saucepan over medium heat.
Add chopped onions and cook until soft.
Stir in peppers, bulgur and Mexican seasonings.
Cook together for 1–2 minutes to release the aroma.
Pour in 1/2 cup water and diced tomatoes; bring to the boil, stirring occasionally.
Season to taste with salt and pepper.
Add the kidney beans and simmer for 6–7 minutes until almost all water is absorbed.
Remove from the heat and cool to room temperature.
Spread the bulgur chili mixture on a dehydrator tray covered with non-stick sheet or parchment paper.
Dehydrate at 52C/125F for 8-10 hours until brittle.
Pack dried meal in a zip-lock bag
on the trail:
Pour dry bulgur chili mixture into the pot; add 1 cup water and stir well.
Place pot over medium heat and bring to the boil.
Cook, stirring occasionally, for about 5 minutes.
Remove from heat, cover, and let stand for another 5 minutes to rehydrate meal completely.
Stir in chocolate pieces and enjoy!