2 tablespoons olive oil
1/2 large onion
2 stalks celery, diced
2 tablespoons cumin
2 bell peppers
1 jalapeno
4 oz can diced green chilis
1/4 cup chili powder
3 cups any type of cooked or canned beans
2 cups frozen or fresh corn
Salt and pepper to taste
I used a mix of black, pinto, and kidney beans.
1. Heat the oil in a stock pot or dutch oven. Add the onion and celery and sautee until soft. Add cumin.
2. Add peppers, jalapeno, green chilis and chili powder, sautee until soft.
3. Add the tomatoes, beans and corn, cook until it’s all heated through.
4. Divide the chili into bags as evenly as possible to keep the correct water ratio.
5. On the trail: add 1 1/2 cups boiling water and close the bag (if you’re using a mug, be sure to put the lid on), then allow it to sit for 10-15 minutes until it is cooked through, adding more water if necessary.
Outdoor Trail Adventures 