Bulgur Chili
Servings: 1
Ingredients
- 1 t. olive oil
- 1/2 red onion, chopped
- 1/2 red pepper, chopped
- 1/2 c. diced tomatoes
- 1/4 c. quick-cooking bulgur
- 1 t. Mexican seasoning
- salt/pepper to taste
- 1/4 c. kidney beans, drained
- 10 grams dark chocolate (70% cacao)
Instructions
- Heat olive oil in saucepan over medium heat
- Add chopped onions and cook until soft
- Stir in peppers, bulgur and Mexican seasonings
- Cook together for 1–2 minutes to release the aroma
- Pour in 1/2 cup water and diced tomatoes; bring to the boil, stirring occasionally
- Season to taste with salt and pepper
- Add kidney beans and simmer for 6–7 minutes until almost all water is absorbed
- Remove from the heat and cool to room temperature
- Spread the bulgur chili mixture on a dehydrator tray covered with non-stick sheet or parchment paper
- Dehydrate at 52C/125F for 8-10 hours until brittle
- Pack dried meal in a zip-lock bag
On the trail
- Pour bulgur chili mixture into pot; add 1 cup water and stir well
- Place over medium heat; bring to the boil
- Cook, stirring occasionally, about 5 minutes
- Remove from heat, cover, let stand for another 5 minutes
- Stir in chocolate pieces and enjoy!