Red lentil chili (trail)
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A hearty red lentil and vegetable chili simmered at home, then dehydrated until crumbly for quick trail dinners.
Ingredients
- 1 tablespoon oil
- 1 cup diced onion
- 1 cup diced bell pepper
- 1 teaspoon salt plus more to taste
- 2 cups sliced zucchini
- 6 cloves garlic minced
- 1 tablespoon ground cumin
- 3 tablespoons chili powder
- 1 14oz can fire roasted diced tomatoes
- 1 14oz can kidney beans drained
- 2 tablespoons tomato paste
- 2+ cups vegetable broth or water
- 1 cup red lentils
- 1 teaspoon sugar
- 1 teaspoon salt plus more to taste
- 3 to 4 tablespoons olive oil total for the trail
Equipment
- dehydrator
- zip-top bags
- saucepan
Directions
At home
- Warm the oil in a large pot over medium heat. Cook the onion, bell pepper, and salt until they begin to soften. Add the zucchini and cook until soft and golden in spots. Add the garlic, cumin, and chili powder; cook for about 30 seconds.
- Add the tomatoes, beans, tomato paste, and 2 cups broth. Bring to a simmer, add the lentils, and simmer for 20 minutes, stirring, until tender (add water if needed). Stir in the sugar and adjust the seasoning.
- Spread thinly on trays lined with fruit leather sheets. Dehydrate at 135F for 8 to 12 hours, until dry and crumbly.
- Pack in resealable bags; keep cool and dark, or frozen for longer storage.
On the trail
- Put the chili in the pot with about 1 cup water per serving (enough to nearly cover it) and 1 tablespoon oil per serving. Bring to a boil, then simmer for about 10 minutes, stirring often, until the beans and lentils are tender. Soaking first shortens the cooking time; beans may take longer at altitude.
Notes
Keeps unrefrigerated at least two weeks if fully dried and well stored; freeze for longer. Lightly mash or slightly overcook the beans before drying to help them rehydrate. Season before drying.
Nutrition
Serving: 317g | Calories: 445kcal | Carbohydrates: 60g | Protein: 21g | Fat: 16g | Saturated Fat: 2.5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 325mg | Potassium: 1088mg | Fiber: 14g | Sugar: 8.5g | Vitamin A: 2462IU | Vitamin C: 54mg | Calcium: 125mg | Iron: 7mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; oil counted as vegetable oil, diced bell pepper counted as green bell pepper, kidney beans counted as canned kidney beans, drained (one can 255 g), red lentils counted as dry lentils (one 1-lb package 454 g). Brands and portions vary, so use it only as an approximation.