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Bulgur Chili

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

Category: dehydrated, dinners, lightweight, one-pot, vegan, vegetarian

nutrition info:

calories: 486, protein: 18.1 g, carbs: 80.3 g, fat: 11.8 g, sugars: 18.8 g, sodium: 452 mg

you'll need:

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
Salt
Pepper
1/4 cup canned kidney beans, drained
1–2 pieces dark chocolate

at home:

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!

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1 Comment

  1. Weasel on October 3, 2017 at 1:02 am

    Thanks a bunch for including the calorie and nutrition info! That’s a big factor in picking out my backpacking meals, and it’s a lot of work to do it myself whenever I come across a recipe I’m interested in.

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