Dried Chili for Backcountry Cooking

When hiking or backpacking, every pound of excess weight is noticeable, when carrying it for hours, and days. This recipe for Dried Chili has excellent shelf life, with no actual meat that would spoil.

TVP Chili Recipe

Ingredients (Serves 4-6 meals):

  • 1 cup dry TVP (textured vegetable protein); found in some bulk food sections
    • use sifting
  • 1 dried vegetable packet
  • 1 soy sauce packet (optional, for extra flavor)
  • 2 tablespoons olive oil (from small travel bottle for cooking eggs and such)
  • 1/2 cup dried onion, flakes
  • 1 Tbsn powdered garlic
  • 1/2 cup dried bell pepper (any color), crumbled
  • 1 package of sun dried tomatoes
  • 2 rehydrated cups of kidney beans (soaked overnight)
  • 2 rehydrated cups of black beans (soaked overnight)
  • 1-2 tablespoons chili powder (adjust to taste)
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika (for a smoky, meaty flavor)
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • Salt and pepper to taste
  • Optional toppings: shredded cheese, sour cream, green onions, or avocado

Instructions:

  • 1 cup filtered/treated water from local source; boil water
  • add dried vegetable packet and simmer
  1. Rehydrate TVP: In a bowl, combine the dry TVP with boiling water and vegetable broth and soy sauce (if using). Let it sit for 10 minutes until the TVP absorbs the liquid and becomes soft. Set aside.
  2. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add garlic and bell pepper, cooking for another 2-3 minutes.
  3. Add TVP: Stir in the rehydrated TVP, mixing well to combine with the vegetables. Cook for 2-3 minutes to let the TVP absorb the flavors.
  4. Add Remaining Ingredients: Pour in the diced tomatoes, tomato sauce, kidney beans, and black beans. Add chili powder, cumin, smoked paprika, cayenne (if using), salt, and pepper. Stir well.
  5. Simmer: Bring the chili to a simmer, then reduce heat to low. Cover and cook for 20-30 minutes, stirring occasionally, to let the flavors meld. If the chili is too thick, add a splash of water or broth to reach your desired consistency.
  6. Taste and Adjust: Taste the chili and adjust seasoning with more salt, pepper, or chili powder if needed.
  7. Serve: Ladle into bowls and top with shredded cheese, sour cream, green onions, or avocado for a familiar chili experience that meat eaters love.

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