|Stone Lunch Homestyle Chili w/ Beans||1||Cup||100||6||20|
|Cheese, Laughing Cow Queso & Chipotle||2||Wdg||2||1||2|
|Calorie Percent Carb-Fat-Protein||58%||33%||10%|
|Percentage of Daily Calorie Goal (4,500)||30%|
|Cost Per Meal||$2.96|
|Weight Per Meal||12.4 Oz|
At Home or in Town: Write “Chili Rice” on the outside of a quart freezer bag with a permanent marker. Measure out and mix the dry ingredients together in the freezer bag. Tightly seal the freezer bag. Tuck the wrapped cheese with the bag. Pack the oil in a container. On the Trail or at Camp: Add 1-1/2 cups near boiling water and the oil to the freezer bag. Unwrap and add the cheese to the bag. Stir well, seal tightly, and put in a cozy for 10 minutes. Fluff the rice and eat.
Post Pacific Crest Trail follow up: I didn’t like this recipe. I like chili a lot. But not this version. Maybe the instant soup packages just don’t work so well in freezer bag cooking. Perhaps they are just too concentrated until cooked up as a soup.
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