Trail Chili

This super-easy and yummy trail chili has to be one of the best dishes to serve on a backpacking trip.

servings: 4 | calories: 681 | cooking time: 20 min | weight: 150 gr / oz

Category: dehydrated, dinners, gluten-free, high-energy, lightweight, one-pot

nutrition info:

calories: 681, protein: 58.1 g, carbs: 88.2 g, fat: 13 g, sugars: 11.2 g, sodium: 90 mg

you'll need:

1 teaspoon olive oil
1 red onion, chopped
2 cloves garlic, minced
600 gs lean beef mince
2 red bell pepper, chopped
1 can canned kidney beans, drained
1 can canned sweet corn, drined
2 tablespoons chilli con carne spice mixture (Santa Maria)
1 can diced tomatoes
Salt
Sugar

at home:

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.

more recipes from this category:

italian stew, ketogenic backpacking stew, low carb backpacking meals, hiking food, trail recipes

11 Comments

erin on February 18, 2020 at 1:30 am

What would be a good vegetarian substitute for the meat?
Thank you!!

- Tanya Krezevska on February 20, 2020 at 4:21 pm
  
  Hi Erin! You can use TVP instead. More info here >> https://www.trail.recipes/backpacking-food-ideas/trail-cooking-with-textured-vegetable-protein-tvp/
  
Roni on August 24, 2019 at 4:09 am

Sounds delicious. At what point do you add sugar and salt? To taste?. Thank you.

- Tanya Krezevska on August 26, 2019 at 11:21 am
  
  Hi Roni! I put some salt and sugar after adding tomatoes, as their acidity need to be balanced.
  
Charlotte on June 25, 2019 at 9:28 pm

Is a 1:1 of dehydrated chili to water and acceptable ratio?

- Tanya Krezevska on June 26, 2019 at 12:14 pm
  
  Hi Charlotte! Yes, the ratio is correct. However, you always can add more water in order to get consistency you want.
  
[email protected] on June 24, 2019 at 8:58 pm

How many portions does this recipe make? Thanks!!

- Tanya Krezevska on June 25, 2019 at 9:47 am
  
  I’ve updated recipe. Now it makes 4 portions.
  
Sam Baldwin on August 15, 2016 at 11:59 pm

what is the shelf life of this

- Tanya Krezevska on August 16, 2016 at 9:09 am
  
  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.
  
Fan on April 11, 2016 at 8:04 am

IM SO HUNGRY NOW! <3