Dark Chocolate Chili
Fuel your adventure with this Dark Chocolate Chili recipe. Made with hearty beans, beef, sweet potatoes, spices and cocoa , it’s the perfect energy boost for the trail.
nutrition info:
calories: 646, protein: 44.1 g, carbs: 50.7 g, fat: 34.3 g, sugars: 15 g, fiber: 10.5 g sodium: 896 mg
you'll need:
1 red onion, chopped
400 gs lean beef mince
1 tablespoon Mexican seasoning
1 tablespoon cocoa powder
1 teaspoon dried oregano iHerb
1 teaspoon ground cinnamon
300 gs sweet potato
300 gs canned kidney beans
400 gs tomato passata
Salt
Sugar
at home:
Heat the olive oil in a large saucepan over medium heat.
Add onions, cook until soft and golden.
Add the ground beef and cook until fully brown.
Transfer meat to a colander. Drain and then return the meat to the saucepan.
Tip in Mexican spice mix, oregano, cocoa powder and cinnamon.
Continue to cook for about 2 minutes, stirring occasionally.
Pour in 1 cup water into a saucepan. Bring to a boil.
Add sweet potatoes.
Reduce heat to low, put a lid on and cook for a further 20 minutes.
Add kidney beans and passata. Continue to cook for another 10 minutes.
Remove from the heat and cool thoroughly.
Spread the Dark Chocolate Chilli mixture on dehydrator trays covered with non-stick sheets or parchment paper.
Dehydrate at 63C/145F for 8-10 hours until brittle.
Divide the dried meal into 3 equal portions (about 1 cup each) and pack into medium-sized zip lock bags.
on the trail:
To rehydrate 1 portion:
Pour dry Dark Chocolate Chilli mixture into the pot; add 1 cup water and stir well.
Bring to a boil and cook,stirring occasionally, for about 5 minutes.
Remove from heat, cover, and let stand another 5-10 minutes to rehydrate meal completely.
