Ingredients:
- 1 Tbl. olive oil
- 1 lb. lean ground round or ground turkey
- 1 onion, minced
- 1 carrot, grated
- 3 cups any variety stock
- 28 ounces canned crushed tomatoes
- 1 tsp. minced fresh thyme (1/2 tsp. dried)
- 1 tsp. salt
- 1 tsp. chili powder
- 15 ounce canned small white beans, rinsed and drained
- 3/4 cup whole wheat couscous
Directions:
- Heat Dutch oven over medium heat.
- Add olive oil.
- When the oil is hot, add meat, onion, and carrot.
- Cook, stirring, for 4 minutes, or until light brown.
- Add remaining ingredients.
- Bring to a boil.
- Reduce heat and simmer, covered, for 12 minutes.
Dehydrate:
Spread on covered dehydrator trays and dehydrate for 5 ½ hours at 145 degrees.
Yield: Serves 4 (weight 1 serving = 4.5 ounces)
Rehydrate:
Cover with water 1 inch above level of food in pot, boil, stir, and serve.
Serving Suggestion: Serve garlic bread croutons.
Calories: 677