Friday Foods – Bean and Mushroom Chili

This chili from A Fork in the Trail includes four types of beans and is the perfect way to fight off the chill in the fall air. Try adding a tablespoon of cocoa powder to enhance the flavors.

Bean and Mushroom Chili

Makes 3-4 servings

1 small onion, chopped

1 1/4 cups canned, diced tomatoes

5 ounces condensed tomato soup

1/2 cup black beans

1/2 cup navy beans

1/2 cup pinto beans

1/2 cup assorted mushrooms

1 small green bell pepper, chopped

2 cups canned dark red kidney beans

2 tablespoons chili powder

1 teaspoon cumin

Salt and pepper to taste

At Home

Put all of the ingredients in a large pot over medium heat, seasoning to taste. Simmer for an hour or more. Remove from heat and allow to cool. Measure the chili and write this measurement on a sticky note. Pour onto lined dehydrator trays and dry for 5 to 8 hours. Place the dried chili and the sticky note in a zip-top freezer bag.

At Camp

Add enough boiling water to the chili mix in a pot to equal the measurement on your sticky note. Be sure to account for and add your dried ingredients to the rehydration container prior to adding the water. You can always add more water if you need to. Once the chili has rehydrated, you might have to reheat it.

Tips

This chili is delicious served with cornbread, biscuits, or toasted tortillas.