Beyond Chili Mac



Prep time


Cooking time






  • Dehydrated Macaroni: ~200 g

  • Beyond Beef: 1lb

  • Bread Crumbs: 1 c

  • Onion: 1 medium

  • Pepper: 1 medium

  • Chili Powder: 1 packet.

  • Tomato Paste: 4 tbs

  • Water: 1 c

  • Cheddar Cheese Powder: 4 heaping tsp

  • Whole Milk Powder: 4 heaping tsp


  • Dice the onion and pepper.
  • Cook the onion and pepper in a skillet on med heat until the onion is just translucent. Use a non-stick skillet and do not add oil.
  • While the onion and pepper is cooking, work the bread crumbs by hand into the beyond beef until thoroughly mixed.
  • Add the Beyond Beef Mix to the onions and peppers and stir to combine. Continue stirring until the Beyond Beef is completely cooked.BeyondBeef, Peppers, Onioins
  • Add 1 cup of water, 4 tbs of tomato paste, and stir in the chili seasoning.
  • Cook over medium heat for about 5 to 10 minutes.
  • Spread cooked chili onto dehydrator sheets and dehydrate at 135° for 6 to 8 hours or until completely dry and crumbly.
  • Assembly for Trail
  • Divide the dehydrated chili evenly into four freezer bags.
  • To each bag, add about 50 grams of cooked and dehydrated macaroni.Img 3172
  • To each bag, add a heaping teaspoon of powdered cheddar cheese.
  • To each bag, add a heaping teaspoon of powdered whole milk.Img 3173
  • On Trail Prep
  • Add one cup of boiling water to freezer bag.
  • Place freezer bag in a coozy and allow to sit for about 10-12 minutes.


  • I pre-cook and dehydrate my macaroni in bulk because I use it in other recipes. You could just as easily add dry macaroni and cook it in the chili. This may require you use a bit more water and there really is no harm in doing so. I choose to use less water than in the final product simply to reduce the dehydration time.
  • I usually make this only 1 or 2 weeks before use. I have no concerns with it lasting at least that long. Unlike dehydrated meat with animal fats that go rancid, the Beyond Burger only contains vegetable fats.
  • 1 cup of water for On Trail Prep results in thicker chili that I find easier to eat straight from the bag. If you prefer a soupier chili, add more water.
  • For a vegan option, just omit the cheese and milk. It's still quite tasty!