Eldorado Chili

I've had a lot of success with this recipe.  It is a hearty meal that satisfies the hunger brought on after a long day on the trail.  This is a vegetarian recipe that even staunch meat eaters will enjoy.

Serves 3 people

Eldorado Chili
1 cup split red lentils
8 sun-dried tomato*
1 Tbsp beef bouillon (vegetable based for vegetarians)
2 Tbsp chili powder
1 Tbsp dried onion*
1 tsp oregano
1 tsp cumin
1 tsp garlic powder*
3 cups water
*Substitute 6 roma tomatoes (wrap in news paper and pack in your cook pot), 1 medium onion and 2 cloves of garlic.

Options:  Add a bell pepper, jalapeno or cheddar cheese to round off the meal.

At home:  Combine all dry ingredients in a sealed plastic bag.  Carry fresh ingredients (incl. cheese) separately.

At Camp:  Mince garlic and chop vegetables (if applicable).  Combine vegetables and dry ingredients in a pot.  Slowly add water and stir well.  Bring to a boil.  Cover and reduce heat; simmer for 15 to 20 mins.  Add additional water if looking dry.  Add cheese to each serving.  Serve with: pita, bread, or instant rice.