Backpacking Chili Mac with Textured Soy Protein, Tomato Powder and Cheddar
Boil water with textured soy protein, tomato powder and spices in a pot on a backpacking stove, then add elbow macaroni and simmer 10 minutes, stirring often. Stir in instant bean flakes to thicken, rest 3 minutes, then mix in cheddar powder. Total time is about 25 minutes, with one pot and nothing that needs a cooler.
This is chili mac built for the trail. Everything you carry is dry, light and shelf-stable. Textured soy protein stands in for ground beef, and tomato powder makes the sauce. Instant bean flakes thicken it into something that eats like a real chili.
It cooks in one pot over one burner and uses about 3 cups of water. Pack the dry mix in a zip bag at home, and dinner takes two minutes of prep at camp. Add crushed corn chips on top for crunch.
Backpacking Chili Mac with Textured Soy Protein, Tomato Powder and Cheddar
- Prep
- 5 min
- Cook
- 20 min
- Serves
- 2
- Difficulty
- Easy
- Heat
- Medium-low flame
- Pack weight
- 1 lb
- Campfire
- Camp stove
- Backpacking
- No cooler needed
- One burner
- Some water
- One-pan cleanup
- Shelf-stable
- Prep ahead
Ingredients
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Gear you'll need
- backpacking stove and fuel
- 2-quart pot with lid
- long-handled spoon
- zip-top bag for the dry mix
- 2 bowls or mugs
Steps
-
Start the base
Add the water, olive oil, soy protein, tomato powder, onion, chili powder, cumin, paprika, garlic powder and salt to your pot. Stir well and bring to a boil over medium heat.
-
Add the macaroni
Stir in the elbow macaroni. Turn the flame down to medium-low so it holds a gentle simmer.
-
Simmer and stir
Cook 9 to 11 minutes, stirring every minute or two and scraping the bottom. The pasta should be tender and the liquid should reduce to a loose sauce.
-
Thicken it up
Sprinkle in the bean flakes while stirring. Cook 1 minute, then take the pot off the heat, cover it and let it rest 3 minutes.
-
Stir in the cheese
Add the cheddar powder and stir until smooth. If it's too thick, add a splash of hot water.
-
Top and eat
Spoon into bowls or eat from the pot. Top with crushed corn chips and a little hot sauce if you like it hot.
Trail Notes
At home, bag the soy protein, tomato powder, onion, spices, bean flakes and cheese powder together. Keep the macaroni and corn chips separate so the chips don't get crushed. The olive oil can go in a small leakproof bottle.
Add 1/4 cup freeze-dried corn with the pasta for sweetness. For more heat, add a pinch of cayenne or a crumbled dried chile to the pot.
Pasta sticks fast in a thin backpacking pot. Keep the flame low and stir often. If it's getting dry before the pasta is tender, add 1/4 cup water.
Scrape the pot clean with a spoon and eat the scrapings. Strain any leftover wash water for food bits and pack them out. Scatter the strained water at least 200 feet from streams, lakes and trails.
Round out your camp day
Picked to work with the same kit as this recipe.
BreakfastCamp Champurrado-Style Masa Porridge with Cinnamon and Cocoa
LunchJust-Add-Water Southwest Black Bean and Rice Bowls
Snack or treatJust-Add-Water Apricot Pistachio Couscous Snack CupsMore backpacking meals →Planning a trip? Get the free 3-day meal plan →
Campers ask
Can you make chili mac when backpacking?
Yes. Use dry ingredients like textured soy protein, tomato powder and bean flakes, and cook everything in one pot with about 3 cups of water. It takes about 25 minutes.
What is a good meat substitute for backpacking chili?
Textured soy protein is light, shelf-stable and rehydrates right in the simmering sauce. Freeze-dried ground beef also works if you want meat, but it costs more.
How long does dry chili mac mix last in a pack?
The sealed dry mix keeps for weeks in a cool, dry place because nothing in it needs refrigeration. Keep it in a sturdy zip bag and away from damp gear.
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