TRAIL CHILI

INGREDIENTS

 

22.5oz    (1 1/2 - 15oz cans) Kidney Beans

1  Box dehydrated vegetarian Chili Mix

1oz  dry-packed Sun-Dried tomatoes, chopped

       hot sauce to taste

2oz  Cheddar Cheese

30 corn chips

 

PREPARATION:

 

    At home: drain and rinse kidney beans, then dry in dehydrator or oven.  Package in zip-lock plastic bag with chili mix and tomatoes.

 

    In camp: Pour contents of plastic bag in pot with 7 cups water. stir well.  Let stand 15 minutes to allow ingredients to dehydrate (add water if necessary; ingredients should be above waterline). Bring to a boil and simmer about 5 minutes, until ingredients are completely hydrated, stirring continuously to prevent sticking.  Mix 1oz cheese into each serving and sprinkle with half the corn chips.

 

Serves 2