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Backcountry Chili

Name: Backcountry Chili
Yield: 1 serving
Ingredients: 1.8 ounce(s) Bulk Dehydrated Black Beans; 0.8 ounce(s) Bob's Red Mill Textured Vegetable Protein; 0.7 ounce(s) Bulk Dehydrated Veggies; 0.3 ounce(s) Garden Veggie Bouillon Cubes; 0.5 ounce(s) Augason Farms Tomato Powder; 1.0 ounce(s) METRO DELI SHARP CHEDDAR CHEESE LOAF; 0.3 ounce(s) Old El Paso™ Original Taco Seasoning Mix; 2.0 ounce(s) Fritos

Dinner

1 Serving

8 Ingredients

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Ingredients

Makes 1 serving

Bulk Dehydrated Black Beans 1.8 ounce(s)
Bob's Red Mill Textured Vegetable Protein 0.8 ounce(s)
Bulk Dehydrated Veggies 0.7 ounce(s)
Garden Veggie Bouillon Cubes 0.3 ounce(s)
Augason Farms Tomato Powder 0.5 ounce(s)
METRO DELI SHARP CHEDDAR CHEESE LOAF 1.0 ounce(s)
Old El Paso™ Original Taco Seasoning Mix 0.3 ounce(s)
Fritos 2.0 ounce(s)

Dietary Restrictions

Soy Dairy

Recipe Instructions

Tomato Powder is a 2 to 1 ratio (ex. 2 tbs water, 1 tbs powder)
Instructions for 1 serving

Bring about 12 ounces of water to a boil
Add in the chili mixture
You can let it simmer for about 10 minutes to re-hydrate, stirring so as not to burn it.
Mix in the cheese
Add Fritos at the end!
You can add a few extra ounces of water to the cooking process though to make things even easier.

Shared by Western Washington University