Hearty Veggie Chili
Quite possibly the most satisfying recipe on this website, this chili is especially rewarding after a long day of hiking.
Adapted from: Eat and Run
Prep time: 15 minutes
Chill time: 1 hour
Servings: 8-10
Ingredients:
2 tbsp coconut oil
2 garlic cloves, minced
1 cup onion, diced
8–10 medium mushrooms, diced
½ cup green bell pepper, diced
½ cup red bell pepper, diced
½ cup carrots, shredded (use a food processor attachment or grater)
1 cup frozen corn kernels
1 tsp ground cumin, or to taste
½ tsp ground coriander, or to taste
2 Tbsp chili powder, or to taste
2 tsp sea salt, or to taste
½ tsp black pepper
1 28-oz can diced tomatoes
1 15-oz can tomato purée
1 15-oz can kidney beans, drained
1 15-oz can black beans, drained
1 15-oz can red beans, drained
2 ½ cups water
½ cup buckwheat
Directions:
Heat a large pot on medium-high heat, then add the oil to hot pot and reduce heat to medium.
Sauté the vegetables and spices in the oil over medium heat for 10 minutes or until tender. Add a few tablespoons of water if the veggies begin sticking to the pot.
Add the remaining ingredients and simmer over medium-low heat, covered, for 30 minutes.
Stir and simmer for an additional 20 minutes until the veggies are cooked through.
Season with salt and more chili spices to taste.
—
Make it backpacking food:
Cut pieces of parchment paper to fit your dehydrator trays. Spread the chili in thin, even layers on the parchment paper. Dehydrate at 135F for 4-6 hours or until all the moisture is gone and chili is completely dry to the touch.
Package in airtight, single serving size bags. At your campsite, add just enough water to cover the chili (add more water for a soupier consistency). Simmer for 5-10 minutes or until beans are tender.