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Bulgur Chili

4/27/2016

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Picture
Ingredients 
  • 1 tsp olive oil
  • 1/2 red onion, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 cup canned diced tomatoes
  • 1/4 cup quick-cooking bulgur
  • 1 teaspoon Mexican seasoning
  • Salt
  • Pepper
  • 1/4 cup canned kidney beans, drained
  • 1–2 pieces dark chocolate
Instructions
At Home
  • Heat the olive oil in a saucepan over medium heat. Add chopped onions and cook until soft. Stir in peppers, bulgur and Mexican seasoning. Cook together for 1-2 minutes. Pour in 1/2 cup water and diced tomatoes; bring to boil, stir occasionally. Add kidney beans and simmer for 6-7 minutes until almost all water is absorbed. Remove from the heat and cool to room temperature. 
  • Divide chili into individual portion sizes and put each portion on an separate tray lined with parchment paper in the dehydrator. Dehydrate for 8-10 hours until brittle.
  • Pack each serving into a zip-top bag
On Trail
  • Pour dehydrated chili mixture into the pot; add 1 cup of water and stir well. Place pot over medium heat and bring to boil. Cook, stirring frequently, for about 5 minutes. Remove from heat, cover and wrap in jacket. Let stand for 10minutes. Stir in chocolate pieces and ENJOY!​
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