Chili Macaroni For Camping

• 1 cup macaroni
• 1/3 cup diced dried tomatoe
• 1/4 cup pinto beans, dried canned
• 3 tablespoons nonfat dry milk powder
• 3 tablespoons freeze-dried corn (optional)
• 2 tablespoons dried diced green bell peppers
• 2 1/2 teaspoons chili powder, blend
• 1 teaspoon dried onion flakes
• 3/4 teaspoon celery salt
• 1/2 teaspoon cornstarch
• 1/4 teaspoon garlic powder
• 1/4 teaspoon sugar
• tomato sauce, 1/2 of the leather from an 8-ounce can
• 3 tablespoons grated parmesan cheese (optional)

1. Combine in a quart plastic zipper bag: all ingredients except the parmesan cheese (carry separately).
2. In a medium pot, combine mix with 2 1/2 cups cold water.
3. Bring to a boil over medium-high heat, stirring frequently to reconstitute tomato leather.
4. Reduce heat and simmer, stirring frequently, until macaroni is almost cooked, about 10 minutes.
5. Cover and remove from heat; let stand 5 to 10 minutes, until macaroni is tender.
6. Stir in parmesan cheese just before serving, or sprinkle on individual servings.
7. Serving size is 4 or 5 side-dish servings; 2 or 3 main-dish servings.

macaroni, pinto beans, nonfat dry milk powder, corn, green bell peppers, chili powder, onion flakes, celery salt, cornstarch, garlic, sugar, tomato sauce, parmesan cheese

Taken from www.food.com/recipe/chili-macaroni-for-camping-125840 (may not work)