I've had a lot of success with this recipe. It is a hearty meal that satisfies the hunger brought on after a long day on the trail. This is a vegetarian recipe that even staunch meat eaters will enjoy.
Serves 3 people
Eldorado Chili
1 cup split red lentils
8 sun-dried tomato*
1 Tbsp beef bouillon (vegetable based for vegetarians)
2 Tbsp chili powder
1 Tbsp dried onion*
1 tsp oregano
1 tsp cumin
1 tsp garlic powder*
3 cups water
*Substitute 6 roma tomatoes (wrap in news paper and pack in your cook pot), 1 medium onion and 2 cloves of garlic.
Options: Add a bell pepper, jalapeno or cheddar cheese to round off the meal.
At home: Combine all dry ingredients in a sealed plastic bag. Carry fresh ingredients (incl. cheese) separately.
At Camp: Mince garlic and chop vegetables (if applicable). Combine vegetables and dry ingredients in a pot. Slowly add water and stir well. Bring to a boil. Cover and reduce heat; simmer for 15 to 20 mins. Add additional water if looking dry. Add cheese to each serving. Serve with: pita, bread, or instant rice.
