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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.