Great chili recipe. All ingredients are shelf stable for a day or two, so no cooler required or if you don't mind the weight you can bring it backpacking
1. At home, place onion, pepper, celery, and garlic in zip lock.
Combine vinegar, molasses, basil, oregano, cumin, salt, chili powder,
black pepper and bay leaf in zip lock or nalgene.
2. At campsite, heat oil in dutch oven. Add first ziplock
bag, saute 8 minutes or until tender. Add vinegar mixture and all the cans;
cook 20 minutes, stirring often. Discard bay leaf and
stir in cashews.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (3843g)|
|Recipe Makes: 7 Servings|
|Calories from Fat: 106 (6%)|
|Amt Per Serving||% DV|
|Total Fat 11.8g||16 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 0mg||0 %|
|Sodium 486.1mg||17 %|
|Potassium 6120.2mg||161 %|
|Total Carbohydrate 374g||110 %|
|Dietary Fiber 74.1g||296 %|
|Sugars, other 299.9g|
|Protein 53.8g||77 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1712
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