Easiest Classic Camp Chili with Backpacker's Lightweight Option

1 tbsp olive oil
1 diced yellow onion
1 diced green pepper
1 diced jalapeno (optional) use less of the seeds for less heat
1 package of soy crumbles (I use Smart Life)
1 28 oz. can of diced fire-roasted tomatoes
1 package of dried chili seasoning (I use gluten-free McCormick's)
1 can of chili beans (drained and rinsed)
1 can of kidney beans (drained and rinsed)
3 scallions diced
1 c shredded cheddar cheese
Oyster crackers for serving
Tabaso (optional as condiment)

In the pot, heat the olive oil and sautee the peppers and onions until soft. Add the soy crumbles, canned tomatoes, and chili powder. Stir continuously until the mixture is heated through. Add in the cans of beans and let the mixture cook for 10-15 minutes on a low heat to combine flavors. When ready to serve, top with scallions, cheddar cheese, and oyster crackers.

To dehydrate: Make this all at home and spread onto the plastic sheets in your dehydrator. Let it go for about 6-8 hours until completely dry and bring it back to life by rehydrating at camp.

Serves 2-4