Dinner: Veggie Chili

Here’s a filling Veggie Chili you can enjoy for dinner for less than $2.00 a serving! For this Veggie Chili I went through 6 different versions which was based off of a modified family chili recipe.

I could source every ingredient for this recipe in store, and I only had to go to two stores to get everything, those stores being, my local Co-op, and Winco. After sourcing your ingredients, before hitting the road and the trails, measure and pack everything together. Similar to my other recipes, I like to store my meals in plastic, air-tight bags. For this recipe you will need three bags.

Before Backcountry:

INGREDIENTS:

At Home/Pre Backcountry:

First: Measure Quinoa + put it into separate bag

Second: Measure Tofu, Onion, Garlic, Tomato Powder, Taco Seasoning, Chili Powder + put into a second separate bag

Third: Measure Pinto and Black Beans + put into a third separate bag (big enough to fit the other two bags in it)

Last: Put the Quinoa bag + Tofu/Seasoning bag into the bigger Bean bag

On Trail:

• Collect/Filter and boil 12 fl oz of water
• Add Quinoa and Simmer
• Cover + Wait 3 minutes
• Then add Tofu + Seasoning bag
• Cover + Wait another 3 minutes
• Add Bean bag
• Cover + Wait 4 minutes
• Stir and Enjoy

Nutrition

Overall

• Kcals- 500 kc
• Carbs- 85 g
• Protein- 2.3 g
• Fat- 30 g
• Sodium- 300 mg
• Fiber- 13 g
• Iron- 34% DV

Ingredient Nutrition

• Quinoa: Protein, Iron, Vitamin k, Vitamin C, Folate
• Freeze-Dried Garlic : Allicin (improves blood flow)
• Dehydrated Onion Flakes : Iron, Potassium, Fiber (easy to digest)
• Tomato powder : Vitamin A + C (help process fatty acids)
• Taco Seasoning: Sodium, Iron
• Chili Powder : Iron, Magnesium
• Dehydrated Tofu Bits : Protein
• Dehydrated Pinto bean Flakes : Protein, Fiber
• Dehydrated Black bean Flakes: Protein, Fiber
• Dehydrated Vegetables : Fiber, iron, Vitamin K, Vitamin C
• Black Pepper: Piperine (controls blood sugar)

Cost Breakdown

Total : $1.61