Banish goosebumps with three belly-warming, one-pot meals.
Banish the goosebumps on cold nights with these three belly-warming one-pot recipes.
BUFFALO CHILI Cocoa lends this recipe an earthy, mole-like flair. Serves 4
2 lbs. lean ground bison 4 Tbsp. chili powder (see right) 1 cup cooked black beans 2 chicken bouillon cubes 1 cup tomato sauce from powder 1 tsp. each: garlic, cumin, and coriander 1 Tbsp. Mexican oregano 2 Tbsp. onion flakes 1 Tbsp. cocoa powder 1 oz. aged Gouda AT HOME
➞ Sauté bison meat until browned, chopping into small pieces with a spatula. Then drain fat and dehydrate at 145°F for 4 to 6 hours, or until completely dry. Dehydrate beans at 125°F for 6 to 8 hours. Pack cheese in a zip-top bag. Combine all dry and dehydrated ingredients in another bag. IN CAMP Add dry ingredients to
➞ a pot with 21/2 cups water. Bring to a boil, cover, and simmer 20 minutes, or until rehydrated. Garnish with shaved Gouda. WEIGHT* 4 oz. PROTEIN 56 g CALORIES 480
GREEN CHILE AND POTATO STEW
Char fresh chiles over an open flame to give this meal a sweet, smoky flavor. Serves 2
5 fresh chiles (poblano for milder, Anaheim for hotter) 1 large russet potato ½ cup freeze-dried corn 1 Tbsp. Mexican oregano 3 beef bouillon cubes 2 Tbsp. onion flakes 2 ft. aluminum foil 3 oz. freeze-dried chicken AT HOME
➞ Combine dry ingredients in a zip-top bag. IN CAMP
➞ Char chiles over a camp stove flame until blackened and blistered all over. Wrap in foil and set aside. Chop potato into 1/ -inch cubes. When
4 chiles are cool, peel off charred skin, remove stems and seeds, and dice. Add all ingredients to a pot with 31/2 cups water. Bring to a boil, cover, and simmer for 20 minutes, or until potatoes are cooked through, then serve. WEIGHT 12 oz. PROTEIN 46 g CALORIES 420
SWEET POTATO, CORN, AND BLACK BEAN CHILI This veggie chili is loaded with fiber and vitamins. Serves 2
1 cup cooked black beans 1 medium sweet potato ½ cup freeze-dried corn 1 cup tomato sauce from powder 2 vegetable bouillon cubes 4 Tbsp. chili powder (see right) 1 tsp. each: garlic, cumin, and coriander 2 Tbsp. minced onion flakes 1 Tbsp. Mexican oregano ½ cup aged Gouda AT HOME
➞ Dehydrate beans at 125°F for 6 to 8 hours. Combine dry ingredients in a zip-top bag.
IN CAMP Chop potato into 1/inch
➞ 4 cubes. Add all ingredients to a pot with 2 cups water. Boil, cover, and simmer 20 minutes, or until potato is cooked and ingredients are rehydrated. Serve with shaved Gouda. WEIGHT 6 oz. PROTEIN 18 g CALORIES 420
Sweet potato, corn, and black bean chili perfectly balances sweet with heat.