Bulgur Chili

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!​