Sustaining Lentil Chili: Good Food for Hurricane Prep

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Without power, this meal can be cooked on a gas or camping stove

Author: ReadyPrepLists

Ingredients

Units Scale

6 cups beef or vegetable broth (for a vegan option)
1 can (14.5 oz) diced tomatoes
1 medium onion, chopped
1 teaspoon garlic powder
1 can (6 oz) tomato paste
2 tablespoons ketchup
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon dried thyme
1/2 teaspoon black pepper

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Instructions

In a large pot, combine the lentils, broth, diced tomatoes, onion, garlic powder, tomato paste, ketchup, chili powder, cumin, thyme, and black pepper.
Bring the mixture to a boil, then reduce heat to a simmer. Cover the pot and let it cook for about 45 minutes, or until the lentils are tender.
Stir occasionally, and add a little water if the chili becomes too thick while cooking.
Serve with your favorite toppings. Try shelf-stable options like canned jalapeños, hot sauce, or tortilla chips. If you have an ice chest, you can also enjoy toppings like shredded cheese, chopped onions, or sour cream.

Notes

Want more recipes that you can make with non-perishable, shelf stable ingredients from your emergency food kit? Click here

If you have an electric stove, consider purchasing a camping stove or a butane stove to prepare meals like this during power outages. These portable stoves are affordable, easy to use, and invaluable for cooking non-perishable food for hurricane season or any emergency situation where power may be unavailable.

In emergency situations where washing dishes isn’t practical, stock up on paper plates, paper bowls, and plastic silverware. These disposable options make clean-up quick and easy, allowing you to enjoy meals like this spaghetti with minimal hassle.

Don’t forget the manual can opener!

Find it online: https://readypreplists.com/good-food-for-hurricane-prep-lentil-chili/