This is an amazing simple and delicious chili. Try using freeze dried corn, peppers and freeze dried turkey from your pantry. Quinoa is available in can, bucket or bag-get it here. Natural Quinoa
Yield: 8 servings
Prep time: 20 minutes
Total time: 75 minutes
2 lbs. ground turkey
1 medium onion chopped
1 bell pepper chopped
2 cloves garlic minced
2 15 oz. cans black beans
1 28 oz. can Mexican style dice tomatoes
1 chipotle pepper with adobo sauce chopped
1 1/2 cups quinoa (rinsed)
2 tbs. chili seasoning
1 tbs. ground cumin
1 tsp. cinnamon powder
1 14.5 oz. can chicken broth
Salt and pepper to taste
In a sauce pan bring to boil 3 cups water and quinoa. Cover and simmer 15 minutes. Meanwhile in large sauce pan brown onions, garlic and pepper for 10 minutes. Add ground turkey and cook 10 more minutes until fully cooked. Stir in chili powder, cumin, and other seasonings. Stir several minutes. Add beans, tomatoes, chipotle peppers, adobo sauce, and broth. Bring to a boil and reduce heat. Cover and simmer for 30 minutes. Serve with cilantro, sour cream, grated cheese, diced avocado, and chopped green onions.
We had a really great time in Salt Lake at the Utah State Preparedness Expo Saturday, September 12. We met a lot of wonderful people who are trying to get prepared with food storage. As I was giving out different food samples, I had several who asked for the recipes for the chili and fruit cobbler that I had made. So I thought I would share them here.
Mix 3 cups of freeze dried fruit with 5 cups of water. (You can use 1, 2 or 3 kinds) I used 2 (blueberry and raspberry). Bring to a boil and add 1 cup sugar. Boil for a few minutes. The mixture will be thin. Add 3/4 cup tapioca and mix well.
Pour into a cake pan and let cool for a few minutes.
Next, mix 3 cups complete white cake mix with 1 ¾ cups water. Pour over fruit mixture and bake at 375 degrees for 40 to 45 minutes. Can serve it warm or cold.
7 cups water 1 16 oz. can stewed tomatoes, undrained ½ c. tomato powder 3 cups dried beans that have been soaked overnight* 3 c. freeze dried ground beef 2 tsp. beef bouillon ¾ c. chili powder 1 Tblsp. cumin 1 Tblsp. oregano 2 tsp. salt ½ tsp. cayenne (optional) *I used black turtle and small red beans
Put water into a large stew pot. Add the tomatoes, tomato powder, ground beef, beef bouillon, chili powder, cumin, oregano, salt and cayenne. I cooked the beans separately then added them later. Let simmer for 30 minutes to 1 hour until done. Enjoy with onions, sour cream and cheese. **The amounts on the seasonings are an estimate since my husband was helping me and never measures anything. I would suggest adding them to taste.
Contributed by Pam Higley
On cold days like this, there’s nothin’ better than a hot meal! A delicious and very filling meal is homemade crockpot chili. This mildly spicy soup is great for a one-time big family meal or several meals for those who enjoy leftovers, although I would recommend eating it within 4 days. With a little prepping the day before, this homemade crockpot chili requires little effort to make!
On the evening before the meal is to be made, soak 3 to 4 cups of pinto beans in water overnight. Then, make sure there is about two pounds of thawed ground beef in the refrigerator.
Once you’re ready to make the homemade crockpot chili, start by putting two cups of water in the crockpot. Then, break up the thawed ground beef into small chunks and put in the crockpot. Next, sprinkle 7 to 10 tablespoons of chili powder over the raw meat, then put the crockpot lid on and cook on medium heat for at least two hours. If you find that you don’t have any ground beef, freeze-dried ground beef is a perfect necessity to have in your food storage for just such occasions!
After the 2 hour mark, rinse the pre-soaked pinto beans thoroughly with hot water and add to the chili-seasoned hamburger. Don’t worry if you forget to let the beans soak overnight. Just make sure to boil them in hot water for 15 to 20 minutes, let them soak for an hour, then rinse them thoroughly in hot water before adding them into the chili.
Now’s a great time to add anywhere between ¼ cup to ½ cup of chopped onions if that’s something everyone likes. If the crockpot is left on high, let the ground beef-and-bean mix cook for another two hours to make sure the beans and meat are completely cooked.
Next, open 2 to 3 cans of diced tomatoes (but do not drain any of the tomato juices out of the cans) and dump into the crockpot. Stir the tomatoes into the chili and let it sit for about 5 minutes and then it’s ready to serve!
Contributed by Angelia Kuna
No meal is complete without vegetables – whether as a side dish or as an ingredient in the main entrée. Likewise, no food storage supply is complete without a variety of vegetables.
Dehydrated and/or freeze dried vegetables are a great way to include vegetables in your food storage supply. When stored properly in air-tight containers, vegetables will store 20 to 25 years. You may ask yourself whether it is better to store dehydrated vegetables or freeze dried vegetables and what is the difference between the two. When it comes to nutrition there is very little, if any, difference between dehydrated and freeze dried vegetables. Freeze dried vegetables will reconstitute quicker than dehydrated and are very easy to use. Other than the time it takes to reconstitute, the biggest difference is density. Freeze dried vegetables are very light in weight so when comparing ounces you get fewer dry ounces in a can of freeze dried than you would in dehydrated. If space is an issue in your storage, you will be able to store more dry ounces of dehydrated product in a smaller area than freeze dried.
There is a wide variety of vegetables available for storage from onions and celery for flavoring to carrots and peas as a side dish. Almost all are available in freeze dried and dehydrated. This is a great way to add potatoes (sliced, diced, shredded or mashed), green vegetables (peas, green beans, broccoli), carrots, onions, celery, and even mushrooms and other less common vegetables such as cauliflower and asparagus. Tomato powder is a versatile and great addition to your food storage. You can use it to thicken sauces or make delicious spaghetti or pizza sauce.
Check out our wide variety of dehydrated and freeze dried vegetables that are on special this week and add this important item to your food storage supply.
Try this quick and easy, delicious Broccoli Cheese Soup!
Rainy Day Foods Creamy Potato Soup mix
Rainy Day Foods Freeze Dried Broccoli
Rainy Day Foods Freeze Dried Shredded Sharp Cheddar Cheese
Optional: add your favorite meat or other ingredients for variety
Mix soup mix according to directions on the can. Add ¼ to ½ cup freeze dried broccoli and 1 cup shredded cheese. Ingredients may be adjusted according to personal preference. Cook until thick and vegetables are tender or combine ingredients in a slow cooker and let simmer for about an hour or until soup is thick and vegetables are tender.
Delicious and Easy!!
Continuing with our Hot Meals for Hunters segment, we’ll be using Rainy Day Foods Signature Meats Beef Chunks. I like to refer to this as, “A Hunter’s Soup”. It’s everything you would find in a soup minus the noodles.
We start with a little prepping. You can either use fresh veggies if you have the time to cut them up or you can use Rainy Day Foods dehydrated or freeze dried veggies. If using the Rainy Day Foods, I would recommend for this particular recipe to use their Mixed Veggies and Potato Slices. If you use the dehydrated or freeze dried veggies, you simply take the proportion you would like to use, put it in a bowl or cup and reconstitute it with HOT water. Add a bit of HOT water at a time, stir gently, and let it sit a minute. Repeat as needed until they’re back to their natural physical state. Discard water before adding to meal.
Once the veggies are ready, cut a fairly good sized sheet of aluminum foil and lay it out flat. This is where all the food will go, so make it big enough to hold as much food as desired and still be able to fold and stay closed. I used roughly a foot and a half of aluminum foil for this meal. It works best to do one serving per sheet of aluminum foil. After you lay out your sheet of foil, open a can of soup—preferably a “Cream of” soup; we used a can of “Cream of Mushroom”. You can also use the Rainy Day Foods White Cream Sauce/Soup Mix. Scoop out 2-3 spoonfuls of the soup mix and smear it on half of the aluminum foil.
Next, open the can of Rainy Day Foods Signature Meats Beef Chunks and drain out the natural liquids. You may want to pick out the chunks of fat, and then lightly stir the meat chunks so they become shreds. Remember, any leftover beef needs to be refrigerated and treated like any other meat once opened.
Layer the veggies on top of the soup mix,
followed by the desired amount of beef, and top with a little more soup mix.
Fold all of the seams of the foil so they are all on top and then none of the soup will leak out. If desired, you can always double wrap it.
Then put the foiled meal into your ice cooler or fridge until the hunter is ready for his meal. Once he’s ready, just place the foil meal into the fire on top of the coals, on a pan in the oven at 350 Degrees, or on the grill with a lid on top at medium heat. Depending on how much food is in the packet, let it warm up for 15 to 20 minutes. Once everything is warmed up, it’s ready to eat!
One can of Rainy Day Foods Signature Meats Beef Chunks will make 4 to 6 meals.
Make sure to watch for our next meal idea! We’ll have a new Hot Meals for Hunters blog featuring a different meat each Tuesday and Friday all September long!!
Contributed by Angelia Kunz
Now that you have begun your food storage plan with the essential grains, it is time to add additional staples to the list. These staples include beans, legumes, rice and pasta. These are great staples to include in your food storage supply because of their long shelf life. Stored in an air-tight container (such as cans or buckets), these items will store 20 to 30 years when kept at a cool, dry temperature.
Beans and legumes are an important food storage item. They are an excellent source of fiber, starch, minerals and some vitamins. Beans have an average of 22 percent protein and contain almost all of the essential amino acids. With the large variety of beans and legumes that are available, these are a great way to add variety to your food storage.
Rice is also an excellent addition to your food storage supply due to its versatility and its high caloric value. Rice is high in starch and fiber, low in sodium and is a good source of protein. White rice will store up to 30 years when stored properly. Due to the natural oils found in brown rice, it is not recommended for long term storage since the oils may go rancid.
Pasta is a versatile and affordable product that is great for long term food storage. With carbohydrates that provide energy and essential nutrients in the form of fiber, vitamins and minerals, pasta is an inexpensive way to include nutritional items in your food storage supply.
Beans, legumes, rice and pasta are an affordable way to add versatility to your food storage as well as providing great nutritional value. From salads to casseroles to soups, there is sure to be a healthy meal on hand the whole family will enjoy – such as this delicious chili recipe. It’s a great way to warm up on a cold day!
Mom’s Sweet Chili
2-3 cups dry red or kidney beans
1 lb. hamburger, browned (with the onion)
Small can of tomato sauce
1 quart of stewed tomatoes or tomato juice
Salt and pepper (dash for seasoning)
3 tsp chili powder (more to taste for personal preference)
½ cup sugar
Cook the beans until they are tender, rinsing the beans before cooking. Drain some water from the beans before adding additional ingredients if needed. Brown the hamburger and onions and add to the beans. Add ½ cup sugar, salt and pepper, a small can of tomato sauce and the tomatoes or tomato juice, and 3 tsp. of chili powder seasoning (more if preferred to taste). Let simmer for about a half an hour.
To prepare in a slow cooker: soak beans overnight. Drain if desired. Combine all ingredients in the slow cooker and cook until beans are tender.
A delicious chili on a cold day!!
One of the things I got for Mother’s Day weekend was a snowstorm. Because it was cold and snowy I decided we needed some soup to keep us warm. I decided to make one of our favorites: Creamy Potato Cheese Chowder. My entire family loves this soup and asks for it all winter long so I always make a large pot of it. Here is the recipe:
Put the following into a large stockpot:
8 cups water
4 tsp. chicken bouillon
1 onion, chopped or ½ c. chopped onions
1 c. sliced carrots*
1 tsp. garlic salt
1 tsp. parsley flakes
1/8 tsp. basil
*1/2 c. carrot dices can also be used*
Boil until carrots are starting to round. Then add: 3 medium potatoes, peeled and sliced** Cook until fork tender. ** You could also use 1 1/2 cups Potato Slices cooked in 3 cups of water**
In a separate pan: brown 1 cup ham* or bacon. (I like to use a little of both.) Add this to the soup. *You could also use 1 cup freeze dried diced ham cooked in 1 ½ cups of water*
Add it to the stockpot.
* You could also use ¾ c. butter powder mixed with approximately ¾ c. water*
Add 2 c. Swiss cheese and 2 cups cheddar cheese** Stir until melted.
**Freeze Dried Sharp Cheddar Cheese could also be used. Just add it and let it rehydrate.
Contributed by Pam Higley
1 Tbsp extra virgin olive oil 1 tsp curry powder
1 carrot, chopped 1 cup yellow split peas
1 stalk celery, chopped 4 cups water
1 small onion, chopped 1 tsp salt
Heat olive oil in a large saucepan. Cook and stir carrot, onion, celery and curry for about 5 minutes. Add the water, peas and salt. Simmer, stirring occasionally, for 45 to 50 minutes or until very thick.
Makes 6 servings.
(Recipe retrieved from Allrecipes.com)
½ lb sliced bacon, diced 2 cups diced fully cooked ham
1 large onion, chopped 2 tsp salt
2 celery ribs, sliced 1 bay leaf
1 lb dried green split peas ¼ tsp pepper
2 quarts water 1 cup heavy whipping cream
2 medium potatoes, peeled and diced
In a Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using a slotted spoon remove bacon to paper towels; drain, reserving drippings. Add onion and celery to drippings. Sauté until vegetables are tender; drain. Add the peas, water, potatoes, ham, salt, bay leaf and pepper. Bring to a boil. Reduce heat, cover and simmer for 45 minutes or until peas are very tender, stirring occasionally. Discard bay leaf.
Cool slightly. Process in small batches in a blender until smooth. Return to Dutch oven; stir in cream. Heat through (do not boil). Garnish with reserved bacon.
Makes 12 servings.
(Recipe retrieved from Allrecipes.com)
1 – 16 oz pkg 16 bean soup mix 1 cup fat free sour cream
1 onion, chopped 1 - 14.75 oz can creamed corn
1 lb chopped ham 1 tsp low-sodium salt
Clean beans, rinse and place in a large stock pot. Add 6 cups of hot water, onion and ham. Bring to a boil, then lower heat and simmer for 1 hour.
Stir in sour cream and simmer for 30 minutes. Add creamed corn and simmer for 15 minutes. Add salt. Serve hot.
Makes 8 servings.
(Recipe retrieved from Allrecipes.com)