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Trail Chili

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Trail Chili

This super-easy and yummy trail chili has to be one of the best dishes to serve on a backpacking trip.
Course Dinner, Main Course
Keyword dairy-free, gluten-free, lactose-free, no nuts, no shellfish, no tree nuts
Total Time 20 minutes
Servings 1
Calories 681kcal


  • Dehydrator


  • 1 teaspoon olive oil
  • 1 red onion chopped
  • 2 cloves garlic minced
  • 600 gs lean beef mince
  • 2 red bell pepper chopped
  • 1 can canned kidney beans drained
  • 1 can canned sweet corn drined
  • 2 tablespoons chilli con carne spice mixture Santa Maria
  • 1 can diced tomatoes
  • Salt
  • Sugar



  • Heat the olive oil in a large saucepan over medium heat.
  • Add onions and garlic, cook until soft and golden.
  • Add the ground beef and cook until fully brown. Transfer meat to a colander. Drain and then return the meat to the saucepan.
  • Tip in red pepper, beans, sweet corn and chilli con carne spice mix.
  • Continue to cook for about 5 minutes, stirring occasionally.
  • Pour in the diced tomatoes together with their juice into a saucepan. Bring to aboil and season to taste.
  • Reduce heat to low, put a lid on and leave to cook for a further 10 minutes.
  • Remove from the heat and cool thoroughly.
  • Spread the trail chilli mixture on dehydrator trays covered with non-stick sheets or parchment paper.
  • Dehydrate at 63C/145F for 8-10 hours until brittle.
  • Divide the dried meal into equal portions (about 1 cup each) and pack them into medium-sized zip lock bags.


  • Pour dry chilli 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 heat, cover, and let stand another 5-10 minutes to rehydrate meal completely.


Calories: 681kcal | Carbohydrates: 88.2g | Protein: 58.1g | Fat: 13g | Sodium: 90mg | Sugar: 11.2g

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