Two Bean and Quinoa Chili
The Two Bean and Quinoa Chili is a hearty, plant-based meal designed for outdoor enthusiasts seeking a nutritious and lightweight option. This vegan and gluten-free recipe combines dehydrated quinoa, kidney beans, black beans, and a medley of bell peppers, all seasoned with taco spice and tomato flavors. It’s rich in protein and fiber, offering sustained energy on the trail.
nutrition info:
calories: 467, protein: 18.7 g, carbs: 70.2 g, sugars: 7.3 g, fiber: 14.4 g, fat: 12.6 g, , sodium: 1318 mg
you'll need:
2 tablespoons dehydrated canned beans (kidney)
2 tablespoons dehydrated black beans
2 tablespoons dehydrated bell peppers (mix of yellow, red and green peppers)
1 tablespoon tomato sauce powder
1 teaspoon Taco spice seasoning iHerb
1/2 vegetable bouillon cube iHerb
1 packet olive oil
at home:
Mix all dry ingredients in a medium-sized ziplock bag.
Pack olive oil separately.
on the trail:
Pour Two Bean and Quinoa Chili 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 the heat, cover, and let stand another 5-10 minutes to rehydrate meal completely.
Stir in olive oil and enjoy!
notes:
For vegan version, omit vegetable bouillon cube.
This recipe could be made without using dehydrator. Instead of homemade dehydrated beans use refried bean mix. Tomato sauce powder could be replaced with tomato powder. Instead of dehydrated quinoa use instant quinoa.
