This super-easy and yummy trail chili has to be one of the best dishes to serve on a backpacking trip.
calories: 681, protein: 58.1 g, carbs: 88.2 g, fat: 13 g, sugars: 11.2 g, sodium: 90 mg
Heat the olive oil in a large saucepan over medium heat.
Add onions and garlic, cook until soft and golden.
Add the ground beef and cook until fully brown. Transfer meat to a colander. Drain and then 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 in the diced tomatoes together with their juice into a saucepan. Bring to aboil and season to taste.
Reduce heat to low, put a lid on and leave to cook for a further 10 minutes.
Remove from the heat and cool thoroughly.
Spread the trail chilli mixture on dehydrator trays covered with non-stick sheets or parchment paper.
Dehydrate at 63C/145F for 8-10 hours until brittle.
Divide the dried meal into equal portions (about 1 cup each) and pack them into medium-sized zip lock bags.
on the trail:
To rehydrate 1 portion:
Pour dry chilli mixture into the pot; add 1 cup water and stir well.
Bring to a boil and cook,stirring occasionally, for about 5 minutes.
Remove from heat, cover, and let stand another 5-10 minutes to rehydrate meal completely.
How long would this last unfrozen in my backpack?
Vacuum seal it or pack in a zip-lock bag. I kept mine up to one month at room temperature.
So the weight that says 150g, is that the weight of all four servings or the weight of one serving? Same question for the calories. Is each serving 681 calories? Thanks, Will.
Nutrition info (calories) and weight are shown per portion/serving.
How thick of a layer should I put on each tray?
Is it better to dehydrate the meat separately or is it okay to dehydrate all together?
Absolutely fine to dehydrate trail chicli as a whole meal
Thank you so much for sharing this wonderful recipe. I’ve been looking for high protein meals that I can make and dehydrate for backpacking and this one is perfect.
Thank you, Jennifer!
What would be a good vegetarian substitute for the meat?
Hi Erin! You can use TVP instead. More info here >> http://www.trail.recipes/backpacking-food-ideas/trail-cooking-with-textured-vegetable-protein-tvp/
I use split red lentils as a substitute for meat in chilli when I fancy a change or the pennies are hard to come by. Good source of protein and tastes great. Enjoy
Made a batch with impossible burger and it’s not bad.
Sounds delicious. At what point do you add sugar and salt? To taste?. Thank you.
Hi Roni! I put some salt and sugar after adding tomatoes, as their acidity need to be balanced.
Is a 1:1 of dehydrated chili to water and acceptable ratio?
Hi Charlotte! Yes, the ratio is correct. However, you always can add more water in order to get consistency you want.
How many portions does this recipe make? Thanks!!
I’ve updated recipe. Now it makes 4 portions.
what is the shelf life of this
Hi Sam! If your dehydrated meals have been dried properly and are packed in jars or zip-lock bags, you can store them up to 1 month in a cool, dry place. Vacuum-sealing and freezing can preserve them for years.
IM SO HUNGRY NOW! <3