Backpacking Turkey Vegetable Chili
Cosori Recipe

Backpacking Turkey Vegetable Chili

How To Pick Turkey

To pick ground turkey for this recipe, select a lean 90/10 or 95/5 lean-to-fat ratio. Choose packages with a vibrant pink-red color, no excess liquid, and the furthest expiration date.  

Prep Time 55 minutes
cook Time 10 hours
Servings 4
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Curated by:Margaret

Fresh Ingredients

Scale:
YIELD 4 Serving

The information contained in this recipe is intended for informational purposes only and does not constitute medical or dietary advice. The authors and publishers of this recipe are not responsible for any adverse reactions, health problems, or other consequences that may arise from the use of the recipe or ingredients contained herein. Readers are advised to use their own judgment and knowledge when preparing recipes, including considering any food allergies, dietary restrictions, or other health concerns they or those they are cooking for may have. 

Nutritional information, where provided, is offered as a courtesy and is not guaranteed to be accurate. Readers should independently verify nutritional information if accuracy is critical. 

This recipe is not intended to replace professional advice from a physician, registered dietitian, or other qualified healthcare professional. If you have any health concerns or questions about your diet, please consult with a qualified professional. The authors and publishers disclaim any liability for any adverse effects resulting from the use of the information provided in this recipe.

Step by Step

Let's cook

  1. Place oil in a large pot and place over medium high heat. Add the onion, garlic, bell pepper, and ¼ teaspoon salt. Sauté for 5 minutes.  
  2. Add the ground turkey and break up the meat, cooking until it’s no longer pink. Add the chili powder, cumin, oregano, cayenne pepper, the remaining salt, and pepper. Cook for 2 more minutes.  
  3. Add the tomatoes, chicken broth, beans, and corn. Bring mixture to a boil, then reduce heat to low and simmer for 30 minutes. Turn the heat off, add the lime juice and cilantro, and taste to adjust seasonings and salt if needed.  
  4. Spread chili onto food dehydrator trays lined with parchment paper, ensuring the chili is in a thin, even layer.  
  5. Select the Veg function at 135°F, adjust the time to 10 hours, then tap Start/Pause.   
  6. Check on the chili after 4 hours and break up any clumps if needed to ensure even drying. 
  7. Remove chili when it is completely dry and crumbly. Pack in resealable bags and store in a cool, dark place or in your freezer.  
  8. Rehydrate by placing the chili plus enough water to cover the chili (about 1 cup) and 1 tablespoon oil in a pot. Bring to a boil, then reduce to a simmer and cook for 10 minutes, or until the chili is fully hydrated and tender. 

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