• Heat the oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the onions, peppers, and salt and sauté until beginning to soften. Add zucchini and cook until vegetables are soft and beginning to turn golden in spots. Add garlic, cumin, and chili powder and sauté until fragrant (about 30 seconds).
• Add the tomatoes, beans, tomato paste, and 2 cups broth, stir to combine. Bring to a simmer, then add the lentils. Simmer for 20 minutes, stirring occasionally, until the lentils are tender, adding more water if needed. Stir in sugar and adjust seasoning to taste. Remove from heat.
• To dehydrate, spread the chili onto dehydrator trays lined with solid fruit leather sheets, ensuring the chili is in a thin, even layer. Dehydrate at 135F for 8-12 hours, until the chili is dry and crumbly.
• Package in sealable bags and store in a cool, dark place or your freezer for longer storage. Pack the dehydrated chili and a small bottle of olive oil (3-4 tablespoons total) in your bear barrel.

To prepare in camp

• At mealtime place the chili, ~1 cup water per serving (enough to mostly cover the chili), and 1 tablespoon oil per serving in a cookpot. Bring to a boil, then reduce to a simmer and cook for about 10 minutes, stirring frequently, until the beans and lentils and tender.