Brendon and I are really excited to be contributing some of our favourite recipes over at Fresh Off the Grid. The original post was with them and you can find it here –> https://freshoffthegrid.com/backpacking-quinoa-chili/.
Life on the road or in the backcountry can use up a lot of energy so it is essential for any adventurer to eat meals packed full of nutrients for restoration. At the end of a full day of adventures, when the sun is setting and the air begins to cool, nothing beats a hearty and warm bowl of chili.
This has been our go-to vegetarian chili recipe for years so when we decided to try dehydrating our own meals this was one of the first recipes in the line-up. A healthy, convenient, and quality meal for anyone on the go!
Have your own favourite chili recipe? Perfect! Throw all of the ingredients into a pot, but omit the water and/or broth. Heat & Cool. Dehydrate. Package, and plan your next adventure!
- 1/2 cup uncooked quinoa
- 1 tablespoon olive oil
- 1 large onion diced
- 6 cloves garlic minced
- 2 cans diced tomatoes 28 oz total
- 1 (398 mL/14oz) can tomato sauce
- 1 can diced green chiles *optional
- 2 1/2 tablespoons chili powder
- 2 teaspoons cumin
- 2 teaspoons cacao powder (or cocoa powder)
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon cane sugar (or any sugar you have on hand)
- 1/2 teaspoon coriander
- 1/2 teaspoon cayenne pepper *optional
- salt and pepper to taste
- 1 (12 fl ox) can corn drained & rinsed
- 2 (19 fl oz) cans kidney beans drained & rinsed
- 1 (19 fl oz) can black beans drained & rinsed
PREPARE THE CHILI
1. Cook 1/2 cup quinoa as per directions on bag & set aside (makes two cups cooked).
2. Heat olive oil in a large pot over medium-high heat. Once the oil is hot add the onion and cook until tender, add garlic for the last few seconds.
3. Add diced tomatoes, tomato sauce, cooked quinoa, chili powder, cumin, cacao, paprika, sugar, coriander, salt, and pepper. Add the chiles & cayenne if you like it spicy.
4. Bring to a boil and then reduce to simmer for 30 minutes.
5. Add in corn and beans, cook until heated through.
6. Remove from heat and let the chili cool.
DEHYDRATE & PACKAGE
1. Spread the chili evenly on the dehydrator trays.
2. Dry at 145F/63C for 8-10 hours, chili is done when the beans are dry.
3. Evenly package into 6 individual portions, in air-tight containers (like ziplock bags) or vacuum seal. Store in a cool, dark and dry place.
ON THE TRAIL
1. Pour dry chili into the pot; add 1 cup of water per serving and stir well. Bring to a boil. Summer, stirring occasionally, for about 20 minutes.
