Published: July 2026
Author: Degerlund Family
Recipe origin: Alaska
An easy-to-make vegetarian chili that’s great for a crowd while camping. Don’t forget the can opener!
Seasoning Mix:
4 Tbls chili Powder
1 tsp garlic powder
1 Tbls mustard powder
½ Tbls sugar
1 tsp oregano
1 tsp cumin
Chili Bean mix:
1 can black beans (15oz)
1 can white beans (15oz)
1 can garbonzo beans (15oz)
1 can kidney beans (15oz)
1 can red beans (15oz)
1 can sweet corn (15oz)
1 can tomato paste (8oz)
1 can tomato sauce (15oz)
1 can diced tomatoes (32 oz)
Salt & pepper
At home, add seasoning mix ingredients and store in an airtight container.
Out camping: Add all beans, corn, tomatoes and seasoning mix in one pot. Heat slowly over coals, stirring often, until boiling (about 20 minutes). Season to taste with salt and pepper.
Serve with cheese, sour cream, and Fritos.
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‘Chocolate Covered Strawberries’ With Shortbread
Published: July 2026
Author: Degerlund Family
Recipe origin: Alaska
A clever (and easy to carry) take on chocolate covered strawberries; great for a backpacking trip.
½ cup freeze dried strawberries
1 Tbls hot cocoa mix
2 Shortbread cookies
At home: Put dried strawberries and hot cocoa mix in a small resealable bag. Put shortbread cookies in a separate bag.
Out adventuring: Boil some water. Add a few Tablespoons of boiling water to chocolate and strawberries, let sit 1-2 minutes until strawberries are softened.
Crumble shortbread cookies over top of the chocolate covered strawberries, enjoy right out of the bag.
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