Cook 1/2 cup quinoa as per directions on bag & set aside (makes 2 cups cooked).
Heat olive oil in a large pot over medium-high heat. Once the oil is hot add the onion and cook until tender, add garlic for the last few seconds.
Add diced tomatoes, tomato sauce, cooked quinoa, chili powder, cumin, cacao, paprika, sugar, coriander, salt, and pepper. Add the chiles & cayenne if you like it spicy.
Bring to a boil and then reduce to a simmer for 30 minutes.
Add in corn and beans, cook until heated through.
Remove from heat and let the chili cool.
DEHYDRATE & PACKAGE
Spread evenly onto dehydrator trays. Dry at 145F/63C for 8-10 hours. Chili is done when the beans are dry.
Evenly package into 6 servings, in air-tight containers (like ziplock bags) or vacuum seal. Store in a cool, dark & dry place.
ON THE TRAIL
Pour dry chili into the pot; add 1 cup water per serving and stir well. Bring to a boil. Simmer, stirring occasionally, for about 20 minutes.
Notes
NUTRITION
525 calories 9g fat 82g carbohydrates 22g protein*this information is an estimate based on myfitnesspal.com - actual values may be different based on your ingredient selection.