Chilli sin Carne

Name: Chilli sin Carne
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 240 g kidney beans (drained weight, coarsely mashed); 240 g black beans (drained weight, coarsely mashed); 150 g sweetcorn (coarsely chopped); 150 g red lentils (dry); 1 pcs onion (finely diced); 1 pcs pepper (finely diced); 800 g chopped tomatoes; 700 ml water; 2 tsp ground cumin; 1 tsp paprika; 0.5 tsp chilli powder; 1 tsp salt

Vegan chilli with beans, sweetcorn and red lentils.

Stew
Easy
4 servings
vegan

Drying temperature

60 °C

Drying time

9–13 h

Dry weight

110 g/serv.

Rehydration water

390 ml/serv.

Soak time

16 min

Calories

350 kcal/serv.

Which dehydrator? Find one for 60 °C with a timer →

Ingredients

240 gkidney beans · drained weight, coarsely mashed
240 gblack beans · drained weight, coarsely mashed
150 gsweetcorn · coarsely chopped
150 gred lentils · dry
1 pcsonion · finely diced
1 pcspepper · finely diced
800 gchopped tomatoes
700 mlwater
2 tspground cumin
1 tsppaprika
0.5 tspchilli powder
1 tspsalt

Method

At home

Sweat the vegetables until soft. · 8 min
Add the remaining ingredients and cook until the lentils break down. · 25 min
Reduce uncovered until very thick. · 10 min

Dehydrate

Spread out thinly and dehydrate fully at 60 °C. · 660 min

On the trail

Pour over boiling water and leave to stand, insulated, for 16 minutes. · 16 min

At home: Mash the beans and chop the sweetcorn small so everything rehydrates evenly.

On the trail: Stir after 8 minutes; top up with water as needed.

Storage: Pack fully dried and airtight.

Side: Couscous, instant rice or mashed potato

For 4 servings, only 440 g go into your pack.

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