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BLACK

BEAN

CHILI

Yield: 4 servings

Description:

You can cook this chilli on a campfire in a dutch oven or make it at home

in your kitchen then dehydrate. I almost always have a couple portions of

dehydrated vegetarian chilli around for those impromptu wild camping

trips. Guaranteed deliciousness on the trail.

Ingredients:

• 2 tablespoons coconut oil or olive oil

• 1 medium red onion chopped

• 1 red pepper chopped

• 1 green pepper chopped

• 1 carrot chopped

• 4 cloves garlic minced

• 2 teaspoons sea salt

• 1 to 2 large sweet potatoes peeled and cut into cubes

• Zest and juice of 1 lime

• 2 tins diced tomatoes

• 3 tins black beans drained

• 1 jalapeno chili pepper seeded

and chopped

• 1 tablespoon cumin

• 1 tablespoon chili powder

• 1 teaspoon cocoa powder

• 1 tsp cinnamon

• 1 tsp Mexican oregano

• 1 tsp brown sugar or more to

taste

Instructions:

At home

• Warm the oil in a large pan over medium heat (this can be done on a

stovetop or in a dutch oven set over your hot embers of a campfire)

and add the onion, red pepper, green pepper, carrots, garlic, and

salt. Saute until soft, about 4 minutes.

• Add the sweet potato and lime zest, and cook 10 to 15 minutes

more, continuing to stir occasionally.

• Add the jalapeno, cumin, chill powder, cinnamon, cocoa and

oregano, stir and cook for a minute or two.

• Add the tomatoes, black beans, lime juice and sugar.

Bring to a simmer, cover, and cook for 20-40 minutes,

until the sweet potatoes are very soft.

• For dehydrated Veggie chilli

• Let the chilli cool thoroughly.

• Spread the chilli on dehydrator trays covered with non-stick sheets

or parchment paper.

• Dehydrate at 63C/145F for 8-10 hours, until totally dry (to speed

things up a bit, you can check the chilli after a few hours, peel the

partially dried chilli off these sheet, and finish drying on the mesh

dehydrator mats).

• Once totally dry, pack the chilli into zip lock bags or use a vacuum

sealer which will allow for a longer shelf life.

At Camp

• Put the veggie chilli in a pot and pour water over to cover.

• Place the pot on your stove and heat until boiling.

Let simmer for 5-10 minutes.

• Remove from the heat and cover. Let sit for another 5-10

minutes to rehydrate completely. Cover with garnishes and enjoy!

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