Backpacking Vegetarian Chili Recipe for Easy Outdoor Meals

When you’re out on the trail, nothing beats a warm, hearty meal that energizes and satisfies you after a long day of hiking. This backpacking vegetarian chili recipe is perfect for those who want to enjoy a delicious and nutritious dinner without the hassle of carrying heavy ingredients or complicated cookware.

Packed with protein-rich beans, vibrant vegetables, and bold spices, this chili is designed to be lightweight, easy to prepare, and incredibly flavorful. Whether you’re a seasoned backpacker or just starting your outdoor adventures, this recipe will keep you fueled and happy around the campfire.

Not only is it vegetarian, making it a great choice for plant-based eaters, but it also uses dehydrated and canned ingredients that are simple to pack and store. Plus, it reheats beautifully, making it ideal for meal prepping on multi-day trips.

So grab your pot, fire up your stove, and get ready to enjoy one of the best backpacking meals you can make on the go!

Why You’ll Love This Recipe

This backpacking vegetarian chili recipe is a game changer for outdoor meals. It combines convenience with nutrition and flavor, ensuring you stay energized for all your adventures.

The ingredients are lightweight and easy to pack, and the recipe requires minimal cooking time – perfect for when you’re tired after a long day’s hike.

It’s packed with plant-based protein and fiber from beans, which help keep you full and satisfied. The spices add warmth and depth to the dish, making it feel like a comforting home-cooked meal even miles away from the kitchen.

Plus, it’s fully customizable to suit your taste and dietary needs.

Ingredients

• 1 cup dried black beans (or 1 can, drained and rinsed)
• 1 cup dried kidney beans (or 1 can, drained and rinsed)
• 1/2 cup dehydrated diced onions
• 1/2 cup dehydrated bell peppers
• 1/4 cup tomato powder
• 2 tablespoons chili powder
• 1 teaspoon cumin powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and black pepper to taste
• 2 tablespoons olive oil or cooking oil
• 4 cups water (or vegetable broth for extra flavor)
• Optional toppings: shredded cheese, sour cream, fresh cilantro, lime wedges

Equipment

• Lightweight backpacking pot with lid
• Portable stove or campfire setup
• Camping spoon or spatula
• Measuring cups and spoons (or pre-measured ingredients)
• Knife and cutting board (optional, if using fresh toppings)
• Bowl or container for serving

Instructions

1. Prepare the beans: If using dried beans, soak them overnight or use a quick soak method before your trip. Alternatively, use canned beans for convenience and reduce cooking time.
2. Heat oil: Place your backpacking pot on your stove or campfire. Add the olive oil and heat over medium flame.
3. Sauté vegetables: Add the dehydrated onions and bell peppers to the pot. Stir and cook for 2-3 minutes until they start to rehydrate and soften.
4. Add spices: Stir in the chili powder, cumin, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper. Let the spices bloom in the oil for about 30 seconds.
5. Add beans and tomato powder: Add your soaked (or canned) beans and sprinkle the tomato powder over the mixture. Stir well to combine.
6. Add water/broth: Pour in 4 cups of water or vegetable broth. Stir to combine all ingredients.
7. Simmer: Bring the chili to a boil, then reduce heat to low and cover with the lid. Let it simmer gently for 30-40 minutes if using soaked beans, or 15-20 minutes for canned beans. Stir occasionally to prevent sticking.
8. Adjust seasoning: Taste and adjust salt, pepper, or spice levels as needed.
9. Serve: Ladle the chili into your bowl and add any optional toppings such as shredded cheese, sour cream, or fresh cilantro. A squeeze of lime juice adds a lovely brightness.

Tips & Variations

“For a truly lightweight meal, use dehydrated beans and vegetables. You can dehydrate cooked beans at home and rehydrate them on the trail with hot water for faster cooking.”

• Use canned beans if you want to save cooking time, but remember they add a bit more weight.
• Add dehydrated corn or freeze-dried tomatoes for extra texture and flavor.
• For a smoky twist, add a splash of liquid smoke or smoked salt.
• Include instant rice or quinoa to make the chili more filling.
• Try different spice blends like taco seasoning or Cajun spices for variety.
• For vegan versions, skip cheese and sour cream or use plant-based alternatives.

Nutrition Facts

Serving Suggestions

This vegetarian chili is wonderful on its own, but you can easily elevate your meal with a few simple additions. Serve it with some homemade bread like our Green Chile Cheese Bread Recipe for a hearty, satisfying meal.

If you want a sweet treat after your chili, consider making a comforting dessert like the Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe. For a quick breakfast or snack, try the energizing Kodiak Banana Muffins Recipe.

Conclusion

This backpacking vegetarian chili recipe is a versatile and delicious option for outdoor enthusiasts who want a nutritious meal without the weight or fuss. It combines simple, shelf-stable ingredients with bold flavors and satisfying textures to keep you fueled and happy on the trail.

Whether you’re camping for a weekend or embarking on a longer expedition, this chili recipe is easy to customize and perfect for any adventure.

By using dehydrated ingredients and spices, you can enjoy a warm, comforting meal that feels like home no matter where you are. Plus, it’s packed with protein and fiber to keep your energy levels up.

So next time you pack your backpack, don’t forget this chili recipe – it’s sure to become one of your favorite trail meals!

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