In a sauce pan, cook the onions, garlic, jalapeno and chili flakes into olive oil until soften. Add chili powder, cumin and coriander and sauté until fragrant (about 30 seconds).
Add the tomatoes, beans, corn, tomato paste, broth and stir to combine. Bring to a simmer, then add the lentils. Simmer for 15 minutes, stirring occasionally, until the lentils are tender, adding more water if needed. Stir in brown sugar and green pepper, salt and pepper. Adjust seasoning to taste. Let cook for 5 more minutes and remove from heat.
Add olive oil to a large sauce pan. Add onions, garlic, jalapeño and chili flakes and cook over medium-high heat until soften. Add chili powder, cumin and coriander and continue to sauté until fragrant, about 30 seconds.
Add the tomatoes, beans, corn, tomato paste, broth and stir to combine. Bring to a simmer, then add the lentils. Simmer for 15 minutes, stirring occasionally, or until the lentils are tender, adding more water if needed. Stir in brown sugar and green pepper. Season with salt and pepper to taste. Simmer for 5 more minutes and remove from heat. Let cool.
Steps for Deyhydrating
To dehydrate, spread the chili onto the dehydrator trays lined with solid fruit leather sheets in a thin, even layer. Dehydrate at 135°F (57°C) for 8-12 hours, until the chili is dry and crumbly.
Package into 6 to 8 resealable bags and store in a cool, dark place.
Pack the dehydrated chili and a small bottle of olive oil (3-4 tablespoons (45-60ml) total).
To Serve
At mealtime, place the chili, 1 cup (100g) water per serving (enough to mostly cover the chili), and 1 tablespoon (15ml) oil per serving in a camp cookpot. Bring to a boil, then reduce to a simmer and cook for about 10 minutes, stirring frequently, until the beans and lentils are tender.
In a sauce pan, cook the onions, garlic, jalapeno and chili flakes into olive oil until soften. Add chili powder, cumin and coriander and sauté until fragrant (about 30 seconds).
Add the tomatoes, beans, corn, tomato paste, broth and stir to combine. Bring to a simmer, then add the lentils. Simmer for 15 minutes, stirring occasionally, until the lentils are tender, adding more water if needed. Stir in brown sugar and green pepper, salt and pepper. Adjust seasoning to taste. Let cook for 5 more minutes and remove from heat.
Add olive oil to a large sauce pan. Add onions, garlic, jalapeño and chili flakes and cook over medium-high heat until soften. Add chili powder, cumin and coriander and continue to sauté until fragrant, about 30 seconds.
Add the tomatoes, beans, corn, tomato paste, broth and stir to combine. Bring to a simmer, then add the lentils. Simmer for 15 minutes, stirring occasionally, or until the lentils are tender, adding more water if needed. Stir in brown sugar and green pepper. Season with salt and pepper to taste. Simmer for 5 more minutes and remove from heat. Let cool.
Steps for Deyhydrating
To dehydrate, spread the chili onto the dehydrator trays lined with solid fruit leather sheets in a thin, even layer. Dehydrate at 135°F (57°C) for 8-12 hours, until the chili is dry and crumbly.
Package into 6 to 8 resealable bags and store in a cool, dark place.
Pack the dehydrated chili and a small bottle of olive oil (3-4 tablespoons (45-60ml) total).
To Serve
At mealtime, place the chili, 1 cup (100g) water per serving (enough to mostly cover the chili), and 1 tablespoon (15ml) oil per serving in a camp cookpot. Bring to a boil, then reduce to a simmer and cook for about 10 minutes, stirring frequently, until the beans and lentils are tender.
