Make these flavorful dishes and you won’t need to dump Tabasco on your dinner.
Hominy adds whole-grain heartiness to this chili stew.
- One 25 oz. can hominy
- 1 fresh Anaheim chile
- 1 medium yellow potato
- ¼ cup quinoa
- 3 Tbsp. green chile hot sauce
- 3 bouillon cubes (any flavor)
- 2 Tbsp. dried onion flakes
- 1 Tbsp. Mexican oregano
- 1 tsp. ground coriander
- 1 avocado
- 1 tsp. vegetable oil
At home: Drain and rinse hominy and spread on a dehydrator tray. Run it at 135ºF until completely dry (4 to 5 hours). Once cool, pack with spices in a zip-top bag. Store vegetable oil in a leakproof container.
In camp: Add 4 cups water to the hominy bag and set aside. Dice chile and potato into ¼-inch pieces and fry in oil over medium-high heat until slightly charred, 5 to 7 minutes. Add all other ingredients except avocado. Bring to a boil, cover, and simmer for 15 to 20 minutes, until potatoes are soft. Top with avocado.
Weight 15 oz. Protein 9.5 g Calories 570
Indian spice adds kick to this warming stew.
- 1 medium russet potato
- 2 shallots
- One 5 oz. can coconut cream
- One 7 oz. chicken pouch (or 12 oz. extra-firm tofu)
- 3 Tbsp. Massaman curry powder
- 2 Tbsp. brown sugar
- ¼ cup peanut butter
- 2 bouillon cubes (any flavor)
- 1 Tbsp. Sriracha
- 1 tsp. coconut oil
- 1 cup instant rice
At home: Combine curry, brown sugar, peanut butter, bouillon cubes, and Sriracha in a leakproof container. Pack other ingredients separately.
In camp: Cut shallots into ¼-inch slices and fry in oil over medium-high heat until lightly browned, 3 to 4 minutes. Dice potato (and tofu, if using) into /-inch pieces. Add coconut cream and contents of the leakproof container to pot and stir until combined. Add potato, chicken (or tofu), and 2 cups water. Bring to a boil, then simmer, covered, for 15 minutes. Serve with rice.
Weight 10 oz. Protein 28 g Calories 443 (with chicken)
Crunchy Sweet Chili Chickpeas
Power up with a protein-packed snack.
- Two 15 oz. cans chickpeas
- 2 Tbsp. honey
- 1 Tbsp. each: soy sauce, Sriracha, and sesame oil
- ½ tsp. each: garlic powder, ground ginger, and chile powder
At home: Preheat oven to 375ºF. Rinse and dry chickpeas. Toss with other ingredients, spread on a baking sheet, and roast, stirring occasionally, until chickpeas are mostly crispy (35 to 45 minutes). Let cool.
On trail: Enjoy by the handful.
Weight 11 oz. Protein 14 g Calories 193