• 1 yellow onion, finely chopped
• 1 jalapeño pepper, seeded and minced
• 1-15 oz can (425g) black beans drained and rinsed
• 1-15 oz can (425g) diced tomatoes
• 1 ½ cups (187g) frozen corn
• 1 ½ tablespoon (22.5ml) minced garlic (approx. 4 cloves)
• ¼ cup (4g) fresh cilantro, chopped
• zest of 1 lime
• 4 teaspoons (20ml) dry vegetable broth
• ½ tablespoon (7.5ml) chili powder
• ½ teaspoon (2.5ml) ground cumin
• salt and pepper to taste
• 4 oz (110g) corn tortilla chips, slightly crushed
• 4 tablespoons (60ml) olive oil, stored in a squeeze bottle

Dice the onion, de-seed and chop the jalapeño.

Place the beans, tomatoes, corn, garlic, cilantro, lime zest, onion and jalapeño on dehydrator trays at 135°F (57°C) for 8-12 hours, until everything has dried.

Place the dried ingredients into a bowl. Add broth, chili powder, cumin, salt and pepper and combine well. Then divide evenly into 4 resealable bags for individual servings.

Pack tortilla chips and oil separately.

At camp when ready to prepare, add 6 oz (177ml) of water for each serving, adding more water if needed (24 oz (709ml) for a total for 4 servings). For each serving, stir in a tablespoon (15ml) of oil and top with 1 oz (28g) tortilla chips.

Camping Note: the recipes makes 4 servings.  Just pack what you need to keep your backpack light.