Lightweight and protein-packed, this homemade dehydrated chili is vegan and gluten-free. Fresh Off the Grid contributors Kira & Brendon Hak of Adventure Haks share how to make one of their favorite backpacking meals.
Life on the road or in the backcountry can use up a lot of energy so it is essential for any adventurer to eat meals packed full of nutrients for restoration. At the end of a full day of adventures, when the sun is setting and the air begins to cool, nothing beats a hearty and warm bowl of chili.
This has been our go-to vegetarian chili recipe for years so when we decided to try dehydrating our own meals this was one of the first recipes in the line-up. A healthy, convenient, and quality meal for anyone on the go!
Have your own favourite chili recipe? Perfect! Throw all of the ingredients into a pot, but omit the water and/or broth. Heat & Cool. Dehydrate. Package and plan your next adventure!
GEAR SPOTLIGHT: Choosing a Dehydrator
From making jerky and fruit leathers, to drying fresh fruits and vegetables for longer term storage, or even creating dehydrated just-add-boiling-water for backpacking trips or emergencies, there are dozens of ways to use a dehydrator.
As with most kitchen appliances, there are a number of options to choose from. There are two that we see over and over again. If you’re budget conscious (🙋) the Nesco Snackmaster Pro is probably your best bet. If you will be doing a lot of dehydrating, you’ll likely be able to recoup the cost of one of the Excalibur model dehydrators, which has long held the position of best-of-the-best in the dehydrating community.
Meet Brendon & Kira – The Adventure Haks. We are avid outdoor enthusiasts who enjoy any activity that will take us outside. Most of our time is spent motorcycle touring, where we can combine the freedom to explore new places with our love for hiking, fishing, and camping. We are currently living & adventuring in British Columbia, Canada.