Veggie Chili Mac [Dehydrated Trail Meal Recipe]

Chili is one of my all-time favourite trail meals (see my recipe for black bean and sweet potato chili), and chilli mac takes it one step further by adding extra carbs to make this a truly filling, complete meal. And like all my favourite trail meals, it takes well to all sorts of delicious tasty garnishes!

You can turn pretty much any chili recipe into a chili mac by simply adding macaroni or another small pasta shape. This recipe is a true one-pot wonder — the macaroni cooks right in with everything else, soaking up all that rich, chilli-tomato flavour as it goes.

For the best chili mac…

If you have the time, I definitely recommend making your own chili powder – it’s easy to make and way more flavourful than stale store bought stuff that’s been sitting on the shelves for years. You’ll need some dried ancho or other mild chilli here (chilli flakes are easiest to deal with) and a few other pantry basics. See full info on making your own chili powder in the recipe notes.

Make it meaty…

The recipe below is vegetarian and vegan (and gluten-free if you use GF pasta), but you can easily make it meaty by sautéing some lean ground beef and adding it in after the onions. Make it a chili mac and cheese by stirring in some cheddar at camp (you can buy freeze-dried cheddar which is suprisingly good, or better still, go for a generous heap of grated mature cheddar if you’re not counting grams). I particularly love this one garnished with sour cream and fresh jalapeños.

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Veggie chili Mac Quick Facts

• Makes: 5 hearty trail dinners
• Dried weight: ~750g total (~150g per portion)
• Per portion: ~580 kcal · 110g carbs · 26g protein · 6g fat

Like most dehydrated meals, this one is naturally low in fat once dried — so I always pack a little extra fat to add back at camp. Grated or dried cheddar and a spoonful of salsa macha or other flavoured oil both do the job, plus they add a ton of flavour.

Recipe inspired by Nisha’s One Pot Veggie Chili Mac, with my own adaptations to make it trail friendly..

Veggie Chili Mac [Dehydrated Meal Recipe]

A one pot wonder that easy to make and has all you need for a satisfying trail meal – especially when garnished with lots of cheddar cheese at the end!

Makes 5 servings at ~580kCal per serving. Scale up or down to suit your own nutritional needs.

Trail weight per serving: ~150g

Nutrition info per serving: 580 Calories, 110g Carbs, 27g Protein, 6g fat

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Servings: 5

Course: Main Course

Calories: 580

Ingredients Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 medium yellow onion diced
• 6 cloves garlic finely chopped
• 1 –2 bell peppers any colour, diced (I prefer green)
• 250 g mushrooms chopped
• A handful of dried mushrooms soaked in boiling water for at least 30 minutes until soft, then drained (optional, but adds extra umami)
• 1 tablespoon chilli powder preferably homemade (see notes)
• 1 teaspoon paprika
• 1 teaspoon oregano
• 2 teaspoons cumin
• ½ teaspoon cayenne pepper optional, for a bit of heat
• 1½ teaspoons kosher salt plus more to taste
• 4 cups 946 mL vegetable broth
• 1 15-ounce / 425g can pinto, kidney, or black beans, drained and rinsed
• 1 400g can cooked lentils
• 1 28-ounce / 790g can fire-roasted crushed tomatoes
• 2 tablespoons tomato paste
• 1 15-ounce / 425g can sweet corn, drained and rinsed
• 12 ounces 340g elbow macaroni or other small pasta shape (gluten-free works well here)
• Trail garnishes:
• Sour cream
• Grated cheese or dried cheese
• Chopped raw or pickled onions
• Salsa macha

Method

 

At Home

1. Heat the olive oil in a large pot over medium heat. Add the onion with a pinch of salt and cook for a few minutes, until soft but not browned.
2. Add the garlic, fresh mushrooms, and dried mushrooms (if using). Cook for 5 more minutes. Stir in the chilli powder, paprika, oregano, cumin, cayenne, and salt, and cook for another minute or so, until fragrant.
3. Pour in the vegetable broth to deglaze the pot, scraping up any browned bits from the bottom.
4. Add the beans, lentils, crushed tomatoes, tomato paste, corn, and pasta. Stir well to combine.
5. Bring to a boil, then reduce the heat to a simmer. Cook for 12–15 minutes, stirring occasionally so the pasta doesn’t stick, until it’s cooked through but not mushy.
6. Season to taste with salt and pepper, adjusting the spices however you like.

To Dehydrate

1. Spread the cooked chilli mac in a thin, even layer across your dehydrator trays lined with non-stick sheets or parchment.
2. Dehydrate at 57°C/135°F for 6–8 hours, stirring and breaking up the mixture every couple of hours so it dries evenly. It's ready when the pasta and beans are hard and brittle, with no soft or tacky spots.
3. Let cool completely, then portion into freezer bags or vacuum-seal bags — roughly 1½ to 2 cups per serving, depending on appetite.
4. Store in a cool, dark place. Because this recipe is made with very little added fat, it should keep well for several months.

On the Trail

1. Add just enough boiling water to cover the dehydrated chilli mac (roughly a 1:1 ratio by volume — add a splash more if it looks dry).
2. Seal the bag or pot and let it sit for 10–15 minutes, giving it a stir halfway through.
3. Check that the pasta is fully rehydrated and tender; add a little more hot water and let it sit longer if needed.
4. Stir well, pile on your garnishes, and dig in.

Notes

Store-bought chili powder is fine, but making your own is easy and often way tastier.

How to make your own chilli powder:

Put 2 tablespoons ancho, New Mexico, or other mild chile powder, in a dry skillet over medium heat. Add 1 tablespoon dried oregano (preferably Mexican), 2 teaspoons each cumin seeds and coriander seeds, and 1/2 teaspoon each cayenne pepper and black peppercorns. Toast, shaking the pan, until fragrant, 3 to 5 minutes. Let cool, then grind to a fine powder. Makes 1/4 cup.