Hiker’s Chili & Beans for the Appalachian Trail

When I created this recipe, I didn’t have equivalent ingredients for a home-cooked chili with meat, so I simply guessed at portions of ingredients. At first the chili was too sweet, so I cut the sweetness with mustard. By the time this was simmering on the stove, all three of my dogs were salivating, looking up at the stove top, and begging for a VEGETARIAN meal (if you skip the cheese). I shared with them, and they loved it. My son, who swears he is a carnivore, tried it too, and remarked how meat-like it was. He was willing to eat this meal too. So here it is, my chili & bean recipe, so easy to make on the trail, and so hearty and delicious you will not miss meat on the trail.

 

Hiker’s Chili & Beans
1/8 cup Augason Farms Beef Flavored Vegetarian Meat Substitute
1/8 cup Augason Farms Taco Flavored Vegetarian Meat Substitute
¼ cup Harmony House dehydrated pinto beans
1 tsp. Harmony House dehydrated onion
1 tsp. Harmony House dehydrated tomato dices
1 tsp. Harmony House dehydrated red and green bell peppers
2 tbsp. Harmony House tomato powder
1 tbsp. Williams Chili Seasoning
1 tsp. brown sugar
½ tsp. dry ground mustard
¼ tsp. granulated garlic
¼ tsp. blackening spices
¼ tsp. coarse black pepper
1 ½ cups boiling water
1 tbsp. Honeyville cheddar cheese shreds

Combine all ingredients except water and cheddar cheese shreds in a bag and seal with an oxygen absorber. Seal cheese. On the trail, bring 1 ½ cups of water to a boil. Pour over chili ingredients and allow all the dehydrated vegetables to completely rehydrate. (I do this in the morning for a noon meal). When chili is completely rehydrated, place pot over medium heat until heated through. Sprinkle cheese on top.