Updated: Aug 22, 2019
An original meal created by Meals4Mars very own sustainability expert, Dr. Sian Proctor.
Nothing fills the belly like a good hearty soup. When it comes to creating a warm bowl of chili, why not bring in the best of both worlds by mixing shelf-stable ingredients with garden fresh veggies. That's what Dr. Sian Proctor did when making her Southwestern Chicken Chili Soup.
1 cup freeze-dried chopped chicken
1 cup freeze-dried black beans
1 cup Instant brown rice
1/2 cup freeze-dried tomato dices
1/2 cup freeze-dried red bell peppers
1/2 cup freeze-dried sweet corn
2 tbsp freeze-dried chopped onions
1 tbsp freeze-dried garlic
1/4 cup tomato sauce powder
1 package of chili seasoning
6 cups of chicken broth
"I believe we can become globally more sustainable by combining freeze-dried fruits, meats, and vegetables with locally-sourced fresh food." - Dr. Sian Proctor
Add all contents into a single pot and bring to a boil. Reduce heat and simmer for 10 minutes.
Garnish and Serve
For this recipe, Sian created a guacamole dip using a combination of freeze-dried corn mixed with fresh avocado and cilantro from her own backyard garden.
Throw in a few margaritas and this #meals4mars is complete.