Chili Macaroni for Camping

From "The Back-Country Kitchen." This easy camping version is a one-pot vegetarian dish that combines the best of many styles. Cooked as directed, it makes a hearty main dish or side dish. If you prefer a soupy chili mac, simply add an additional 3/4 cup water. I am curious if this would work on the campfire as well; I will be doing just that in two weeks.

• Ready In: 30 mins
• Serves: 2-3

Ingredients

• 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)

Directions

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.