For this hearty stew, we start with the native American holy-trinity: corn, beans, and squash. Toss in some brown rice and quinoa, and you have a nutritious, protein-packed meal (17 grams per serving) that will fuel all of your adventures at camp and beyond. We never skimp on the spices either — each mouthful will be jam-packed with flavor. “Cooking” your Three Sisters Stew requires boiling water and 15-20 minutes, so you'll have plenty of time for your favorite camp activities.
Ingredients: PRECOOKED PARBOILED LONG GRAIN BROWN RICE, BLACK BEANS, ORGANIC QUINOA, SWEET CORN, ORGANIC EXTRA VIRGIN OLIVE OIL, ORGANIC TOMATO FLAKES, GREEN CHILI PEPPER, SEA SALT, ZUCCHINI, ONION, CHILI POWDER (CHILI PEPPER, SPICES, SALT, GARLIC), SAVORY SOUP BASE (MALTODEXTRIN, SALT, AUTOLYZED YEAST EXTRACT, YEAST EXTRACT, ONION POWDER, SILICON DIOXIDE, TURMERIC EXTRACT (COLOR), SUNFLOWER OIL), GARLIC, LIME JUICE POWDER (CITRIC ACID, LIME OIL, LIME JUICE, ASCORBIC ACID (VITAMIN C), ORGANIC EVAPORATED CANE JUICE), BLACK PEPPER.
Directions: Remove and discard enclosed oxygen absorber before beginning food preparation. Empty contents of olive oil packet into pouch. Add 2-1/2 cups (600 mL) of boiling water. Stir well. Seal and let sit for 15-20 minutes. Stir and serve. Rehydration time doubles every 5,000 feet of elevation gain. Our directions are set for 5,000 feet.
