chili

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Full Recipe Below 👇

At home (makes 1 serving of Pumpkin Chili Mac & Cheese):

Combine the Plant Based “Cheese” Sauce in a small bag:
1 Tablespoon powdered oat milk
1 Tablespoon nutritional yeast
½ Tablespoon flour
½ teaspoon vegetable bouillon
⅛ teaspoon garlic powder
⅛ teaspoon paprika
⅛ teaspoon turmeric (for color)
Pinch of cayenne pepper (optional but yummy if you like a kick)

Combine the following in a Ziploc bag:
10 grams dehydrated pumpkin puree
⅓ cup dehydrated chili (low or no fat)
⅓ cup noodles (6-7 minute cook time)
Small Bag of “Cheese” Sauce

On the trail:
1 – Set aside the “Cheese” Sauce. (So it doesn’t burn.)
2 – Combine 1-⅓ cups water and the remaining dry ingredients in a pot.
3 – Bring to a boil on high heat. Turn the heat to low and simmer for 2 minutes.
5 – Stir in the “Cheese” Sauce.
6 – Turn off the heat, cover, and let sit for 10 minutes until all of the water is absorbed.
7 – Stir and enjoy!

Recipe with pictures on our website:

Music by @tellyourstorymusicbyikson