Chili sin carne on a Trangia
Outdoor

Chili sin carne on a Trangia

A vegetarian chili on a Trangia with beans, tomato and mild spices. Everything gathers in one pot – filling outdoor food that can wait a little while you pack up.

OutdoorCampingVegetarianVeganNordicchili sin carne
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35 min total
3 servings
Very Easy

Ingredients

servings

  • Chili

    • 1 stk Onion
    • 2 fed Garlic cloves
    • 1 spsk Oil
    • 1 dåse Chopped tomatoes (400 g)
    • 1 dåse Kidney beans, drained (about 240 g)
    • 1 dåse Black beans, drained (about 240 g)
    • 1 tsk Ground cumin
    • 1 tsk Paprika
    • 0.5 tsk Chili powder
    • 1 dl Water
    • 1 tsk Salt

Instructions

  1. 1

    Prep the vegetables

    1. Dice the onion finely.
    2. Crush or finely chop the garlic.
    3. Drain and rinse the beans lightly.
    5 min
    KnifeCutting Board
  2. 2

    Sweat onion and spices

    1. Warm the oil in the Trangia pot over medium heat.
    2. Sweat the onion for a couple of minutes until soft.
    3. Stir in garlic, cumin, paprika and chili powder, and let it smell fragrant for a moment.
    8 min
    PotSpatula
  3. 3

    Simmer the chili

    1. Add tomatoes, beans, water and salt.
    2. Bring to a gentle simmer and cook with the lid ajar for about 12–15 minutes.
    3. Stir regularly from the bottom. Add a little water if it gets too thick.
    15 min
    PotSpoonLid
  4. 4

    Season to taste

    1. Take the pot off the strongest heat.
    2. Season with salt and more chili if you want more heat.
    2 min
    Spoon

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Details

Nutrition

Calories

380kcal

Protein

18g

Fat

8g

Carbs

52g

Serving Size

400g

Serving

Suggestions

  • • Portion the chili into bowls, or eat straight from the pot while it is warm.

Drink Pairings

  • • non-alcoholic: Water or tea

Side Pairings

  • • Crispbread

Dessert Pairings

  • • Chocolate

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Cool the chili and keep it in the fridge at 5°C for up to two days.

Frozen

  • • Duration: 60 days
  • • Temperature: -18°C
  • • Method: Freeze in portion bags at −18°C for up to two months. Thaw in the fridge, then warm gently.

Reheating

  • • Pot: Warm leftovers in a pot over low heat. Stir regularly, and add a splash of water if it dries out.
  • • Microwave: Reheat in the microwave in short bursts, stirring in between.

Tips

Preparation

  • • Chop onion and garlic at home and pack them in a small box if you want less knife work outdoors.

Cooking

  • • Let the chili sit off the heat for a couple of minutes – it gathers nicely in the pot.

Serving

  • • Serve straight from the pot. Crispbread or tortilla chips on the side is enough.

Variations

Flavor

  • Try smoked paprika if you want a softer, deeper note.

Health

  • You can swap one can of beans for chickpeas if that is what you packed.

Method

  • If you have a small can of corn, stir it in for the last minutes.

Toppings

  • Fresh cilantro or parsley
  • A grind of pepper

Author

N

Nordmad

Rolige opskrifter til hverdag, have og bål.

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Comments

Author

N

Nordmad

Rolige opskrifter til hverdag, have og bål.

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