3 Spicy Recipes to Cook for Your Next Camping Trip

Pozole

Hominy adds whole-grain heartiness to this chili stew.

Heat: 4/5
Serves 2

• One 25 oz. can hominy
• 1 fresh Anaheim chile
• 1 medium yellow potato
• ¼ cup quinoa
• 3 Tbsp. green chile hot sauce
• 3 bouillon cubes (any flavor)
• 2 Tbsp. dried onion flakes
• 1 Tbsp. Mexican oregano
• 1 tsp. ground coriander
• 1 avocado
• 1 tsp. vegetable oil

At home: Drain and rinse hominy and spread on a dehydrator tray. Run it at 135ºF until completely dry (4 to 5 hours). Once cool, pack with spices in a zip-top bag. Store vegetable oil in a leakproof container.

In camp: Add 4 cups water to the hominy bag and set aside. Dice chile and potato into ¼-inch pieces and fry in oil over medium-high heat until slightly charred, 5 to 7 minutes. Add all other ingredients except avocado. Bring to a boil, cover, and simmer for 15 to 20 minutes, until potatoes are soft. Top with avocado.

Weight 15 oz. Protein 9.5 g Calories 570

Massaman Curry

Indian spice adds kick to this warming stew.

Heat: 3/5
Serves 3

• 1 medium russet potato
• 2 shallots
• One 5 oz. can coconut cream
• One 7 oz. chicken pouch (or 12 oz. extra-firm tofu)
• 3 Tbsp. Massaman curry powder
• 2 Tbsp. brown sugar
• ¼ cup peanut butter
• 2 bouillon cubes (any flavor) 
• 1 Tbsp. Sriracha
• 1 tsp. coconut oil
• 1 cup instant rice

At home: Combine curry, brown sugar, peanut butter, bouillon cubes, and Sriracha in a leakproof container. Pack other ingredients separately.

In camp: Cut shallots into ¼-inch slices and fry in oil over medium-high heat until lightly browned, 3 to 4 minutes. Dice potato (and tofu, if using) into /-inch pieces. Add coconut cream and contents of the leakproof container to pot and stir until combined. Add potato, chicken (or tofu), and 2 cups water. Bring to a boil, then simmer, covered, for 15 minutes. Serve with rice.

Weight 10 oz. Protein 28 g Calories 443 (with chicken)

Crunchy Sweet Chili Chickpeas

Power up with a protein-packed snack.

Heat: 2/5
Serves 2

• Two  15 oz. cans chickpeas
• 2 Tbsp. honey 
• 1 Tbsp. each: soy sauce, Sriracha, and sesame oil
• ½ tsp. each: garlic powder, ground ginger, and chile powder

At home: Preheat oven to 375ºF. Rinse and dry chickpeas. Toss with other ingredients, spread on a baking sheet, and roast, stirring occasionally, until chickpeas are mostly crispy (35 to 45 minutes). Let cool.

On trail: Enjoy by the handful.

Weight 11 oz. Protein 14 g Calories 193