Title: Chili
Categories: None
Yield: 2 Servings

-----------------------------AT HOME DEHYDRATE-----------------------------
1 cn Black beans
1 cn Kidney beans
1/2 Jar salsa

Submitted by Marty Manzano from a recipe a Florida hiker she met at LeConte
shelter in the Great Smokeys taught her.

In camp: mix dried ingredients with 1 and 1/2 cups textured vegetable
protein (TVP, available in health food stores and some groceries), 1 pkg
chili seasoning mix, and 5-6 cups water. Cook until beans are soft. Eat
with tortilla chips.

Marty's adaptation: I cooked the beans myself, and then dehydrated 1 cup
each of cooked red kidney beans and pinto beans. Dehydrated about 1/2 to
3/4 jar Pace mild salsa. I added about 3/4 cup water to a baggie with the
beans, about 4-5 hrs before cooking. To prepare, I mixed the beans, salsa,
1 cup TVP, and pkg of Adolph's chili seasoning mix. The mixture tends to
get thick, so keep adding water as necessary. Also, stir frequently (or
continuously) so it doesn't burn. I carried the chili fixings & MtnTopper
carried the tortilla chips. Wonderful meal on a cool, rainy evening on
Grandfather Mtn! Posted to MM-Recipes Digest V4 #148 by Simps
on May 28, 1997