Vegetarian 3 Bean, Red Lentil Chili w/ Roasted Eggplant

High in calories and protein, this backpacking meal is prefect for the trail!

In some cases I feel that I eat better on the trail than I do at home! This is an example of a delicious dish that can easily be dehydrated and rehydrated on the trail. The lentils give you so much protein and calories, while also being very healthy for you. You will find in a lot of recipes I will use lentils if I can. They deliver some many big positive health benefits in such a little form.

Below is the recipe and with all of these recipes, take a little freedom. Make it yours! If you don't like eggplant, that is totally cool! Swap it out for some squash, sweet potato, or leave it out completely! If you don't want a lot of spice, put in less Jalapeño or eliminate from the recipe. If you want some more heat add a spicer pepper. It is completely up to you how you make these recipes. Ultimately, you have to eat the food you make so you might as well make palatable for you!

Vegetarian 3 Bean, Red Lentil Chili w/ Roasted Eggplant:

Section 1: Ingredients

The following recipe is for

• 1 tablespoon oil

• 1 medium onion (diced)

• 1-2 bell pepper (diced )

• 1 Jalapeño pepper (diced) (optional)

• 1 cup roasted eggplant (recipe to follow) 

• 6 cloves garlic minced

• 1 tablespoon ground cumin

• 3 tablespoons chili powder

• 1 can fire roasted diced tomatoes

• 1 can dark red kidney beans, drained and rinsed

• 1 can white kidney beans (Cannellini beans), drained and rinsed

• 1 can black beans, drained and rinsed

• 2 tablespoons tomato paste

• 2 cups vegetable broth

• 1 cup red lentils

• 2 teaspoon salt plus more to taste

Section 2: Here's how to make it!

Let's start by roasting your eggplant! Ingredients that you will need:

• 3 tablespoons olive oil

• ½ teaspoons salt

• ½ teaspoons black pepper

• 1 eggplant

1. Preheat oven to 450 degrees.

2. Slice eggplant into 1 ¼” slices, then cube to even thickness.

3. Drizzle cubes with olive oil, salt and pepper. Spread evenly on a tray lined with parchment paper. If using aluminum foil, make sure to coat the foil in olive oil to prevent the eggplant pieces from sticking.

4. Roast for 20 minutes, flip and roast for an additional 10 minutes. Let sit to cool.

Now we move on to the actual chili!

1. Heat the oil in a large pot over medium heat. Once the oil is hot, add the diced onion, bell pepper, Jalapeño pepper and salt. Sauté until the vegetables begin to soften.

2. Add garlic, cumin, and chili powder and sauté until fragrant.

3. Add the diced tomatoes, beans (rinsed and drained), tomato paste, and 2 cups broth, stir to combine. Add roasted eggplant and cook for a few minutes.

4. Bring to a simmer, then add the lentils. Simmer for 20 minutes, stirring occasionally, until the lentils are tender, adding more water or broth if needed. Adjust seasoning to taste.

5. Remove from heat and allow to cool before placing on dehydrator trays.

Tip: Personally, I find that next day chili is always better than eating the chili the day you make it. Time allows all those flavors to mix and marry together, so if you can afford it, allow the chili to rest in the fridge overnight before dehydrating it! It will be worth the wait!

How to dehydrate:

1. To dehydrate, spread the chili onto dehydrator trays lined with solid fruit leather sheets, ensuring the chili is in a thin, even layer. Dehydrate at 135F for 8-12 hours, until the chili is dry, crunchy, and crumbly.

2. Package 2 cups in a sealable mylar or ziplock bag and store in a cool, dark place or your freezer for longer storage. I also added 1/2 cup of Minute Rice for more carbs, this is completely optional. Pack the dehydrated chili and a small bottle of olive oil (3-4 tablespoons total) in your bear barrel. 

Section 3: How to rehydrate on the trail

At mealtime place the chili in the backpacker’s meal koozie and boil 1 cup of water per serving (enough to mostly cover the chili). Once the water has come to a boil, pour it and 1 tablespoon of oil into the meal pouch and allow to “cook” for 10 minutes. Stir and cook until the beans and lentils are tender.