Single-Pot Trail Chili
Warm, spicy, hearty. Beans, tomato powder, and plant protein that holds up through cold nights.
- calories
- 280
- weight
- 4.5 oz
- cal / oz
- 62
- protein
- 18 g
- serves
- 1, scales
- prep
- 3 min
- cook
- 25 min
- total time
- 28 min
- water
- 360 ml boiled
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Canister stove
- Alcohol / Esbit
- Liquid fuel
- Campfire coals
- Backpacking
- Winter / snow
- Vegetarian
- Vegan
- Gluten free
- Dairy free
- Nut free
- One pot
- Dehydrate ahead
- Shelf stable
- Basic
Ingredients
| Dehydrated cooked pinto beans | 1/3 cup | cook and dehydrate at home, or substitute instant refried bean powder |
|---|---|---|
| Tomato powder | 3 tbsp | dehydrated crushed tomatoes |
| Textured vegetable protein (TVP) | 1/4 cup | |
| Chili powder | 1.5 tsp | adjust to taste |
| Dehydrated jalapeno peppers, minced | 1-2 tbsp | |
| Onion powder | 1 tbsp | |
| Garlic powder | 1/2 tsp | |
| Salt | 1/2 tsp | plus more to taste |
| Black pepper | 1/4 tsp | |
| Water | 1.5 cups (360 ml) | boiled |
Method
- Bring 360 ml of water to a boil in your cooking pot.
- Stir in the dehydrated beans, tomato powder, TVP, chili powder, minced jalapenos, onion powder, garlic powder, salt, and pepper.
- Return to a boil, then reduce heat to low. Simmer for 20–25 minutes, stirring occasionally, until everything hydrates and softens.
- The chili will thicken as it sits. If it gets too thick, add a splash of water. If thin, simmer longer.
- Taste and adjust salt and heat. Eat straight from the pot.
Chili is a formula: beans and tomato, plus spice and heat. On the trail, powdered ingredients matter more than home freshness. Tomato powder delivers real tomato flavor in minimal weight, and dehydrated beans are beans—no different once they’re rehydrated than beans that came from a can, except they don’t weigh three times as much.
The textured vegetable protein adds protein and body without weight. It hydrates into the broth as the chili simmers, turning powder and beans into something warm and complex. The 20-minute simmer is when this happens. Skip it and you get a thick soup instead of chili.
Packing
All ingredients are lightweight and shelf-stable. Pre-measure the dry goods into a single quart-sized freezer bag at home. In camp, pour everything into your pot with boiling water. Dehydrating beans takes 6-10 hours at home, but instant refried bean powder works if you want to skip that step.
Variations
- Brown a quarter-pound of ground beef at home or in camp, then add for extra protein and fat.
- Substitute a different dehydrated pepper: Anaheim, poblano, cayenne, or a pinch of smoke.
- Stir in a handful of dehydrated mushrooms or corn for more body.
- Use canned beans and canned tomatoes instead of powders for shorter trips where weight matters less.
https://www.trailgroove.com/blogs/entry/576-build-your-own-trail-chili-backpacking-dinner-recipe