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Sweet potato black bean campfire chilli

Sweet Potato and Black Bean Chilli

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Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 540
Ingredients Method

Ingredients
  

  • 2 tablespoons coconut oil or olive oil
  • 1 medium red onion chopped
  • 1 red pepper chopped
  • 1 green pepper chopped
  • 1 carrot chopped
  • 4 cloves garlic minced
  • 2 teaspoons sea salt
  • 1 to 2 large sweet potatoes peeled and cut into cubes
  • Zest and juice of 1 lime
  • 2 400 g tins diced tomatoes
  • 500 g cooked black beans from a tin or homemade
  • 1 jalapeno chili pepper seeded and chopped - or more if you like heat!
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 teaspoon cocoa powder
  • 1 tsp cinnamon
  • 1 tsp Mexican oregano
  • 1 tsp brown sugar or more to taste
Garnishes (These are optional but do make things nicer…)
  • Cheese
  • Sour cream
  • Avocado
  • Raw diced onion
  • Pickled jalapeno
  • Fresh cilantro / coriander

Method
 

At home:
  1. Warm the oil in a large pan over medium heat (this can be done on a stovetop or in a dutch oven set over your hot embers of a campfire) and add the onion, red pepper, green pepper, carrots, garlic, and salt. Saute until soft, about 4 minutes.
  2. Add the sweet potato and lime zest, and cook 10 to 15 minutes more, continuing to stir occasionally.
  3. Add the jalapeno, cumin, chill powder, cinnamon, cocoa and oregano, stir and cook for a minute or two.
  4. Add the tomatoes, black beans, lime juice and sugar. Bring to a simmer, cover, and cook for 20-40 minutes, until the sweet potatoes are very soft.
For dehydrated black bean and sweet potato chilli:
  1. Let the chilli cool thoroughly.
  2. Spread the chilli on dehydrator trays covered with non-stick sheets or parchment paper.
  3. Dehydrate at 63C/145F for 8-10 hours, until totally dry (to speed things up a bit, you can check the chilli after a few hours, peel the partially dried chilli off these sheet, and finish drying on the mesh dehydrator mats).
  4. Once totally dry, pack the chilli into zip lock bags or use a vacuum sealer which will allow for a longer shelf life.
On the trail:
  1. Put the veggie chilli in a pot and pour water over to cover.
  2. Place the pot on your stove and heat until boiling. Let simmer for 5-10 minutes.
  3. Remove from the heat and cover. Let sit for another 5-10 minutes to rehydrate completely.
  4. Serve with those tasty garnishes that you’ll be so happy you carried with you!