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Camping Chili: Mole Chili

Saturday, May 23, 2009

This is the second installment of my chili recipes that I can take camping. That means, simple cooking, non-perishable ingredients and light weight. I made this one for the kids, it's a sweet, with a bit of chocolate, not spicy with a thick tomato base. It was super easy and good.

The high point of this meal was the cornbread. It's practically a mix and dump recipe made with creamed corn. It cooked just a bit crispy on top and moist inside. If you're ever thinking of trying out a new cornbread recipe, make sure you surf to Tofu Mom's Green Chili Cornbread.

Mole Chili Dogs

Mole Chili
1 1/2 cups dried kidney beans, soaked overnight
1/2 cups dried pinto beans, soaked overnight
2 tbs carob powder
1 tsp cumin
2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
6 oz tomato paste (1 can)

Combine all ingredient with enough water to cover the beans. Stir to combine and bring to a simmer. Simmer until the beans are done, about an hour. Add water as necessary.

4 servings: 367 cal (1g fat, 70g carbs, 23g protein)

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3 comments

  1. That looks so good!

     
  2. DJ Karma Says:
  3. Great looking comfort food- I'll have to look for some carob powder.

     
  4. Erin Says:
  5. Funny story: my boyfriend and I went camping last year and packed ingredients to make a very simple chili - canned beans & tomatoes, chopped onion/celery/green pepper, and spices. But we forgot the spices. We did not eat chili that night. Your camping chilis sound fantastic and much more tasty than our version!

     

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