Zeman_FinalLoggerMagalog

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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