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Nutrition is an essential consideration for any outdoor activity, including skiing. When planning meals for a ski vacation, choosing foods that will provide sustained energy, keep you hydrated, and help you recover from physical exertion is important. Complex carbohydrates, lean protein, and healthy fats are all important components of a balanced ski vacation diet. That’s why this Ski Vacation Chili recipe is so perfect.
Some examples of nutritious meals for a ski vacation might include oatmeal with fruit and nuts for breakfast, a turkey or veggie wrap with avocado and hummus for lunch, and a hearty chili or stew with whole grain bread and a side salad for dinner. It’s also important to stay hydrated by drinking plenty of water throughout the day and consuming electrolyte-rich fluids like sports drinks or coconut water. Snacks like trail mix, fruit, and energy bars can provide additional energy and nutrition to fuel your skiing adventures.
In addition to nutrition, it’s important to consider the logistics of preparing meals on a ski vacation. If you’re staying in a ski-in/ski-out lodge or condo, you may have access to a full kitchen, which can make meal preparation easier. However, you may need to rely on pre-made meals or dining out if you’re staying in a hotel or cabin without a kitchen. Planning ahead, bringing non-perishable food items, and researching restaurants in the area can all help ensure that you have nutritious and satisfying meals on your ski vacation. Of course, pre-ordering your groceries with a delivery service like Peak Partner will make your ski vacation much less stressful.
The Ultimate Mountain Chili Recipe
Chili is a great dish for a ski vacation because it’s hearty, filling, and easy to prepare in advance. You can ski the day away and come back to a great meal and a house filled with the aroma of chili and hopefully a warm fireplace.
While you can give your chili a local flare on your mountain vacation with bison, elk, venison, or other wild game, here’s a recipe for a classic beef and bean chili that’s sure to keep you warm and satisfied after a long day on the slopes:
- 2 lbs ground beef (or wild game substitute)
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cans (14 oz each) diced tomatoes
- 1 can (14 oz) tomato sauce
- 1 can (6 oz) tomato paste
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 2 cans (15 oz each) pinto beans, drained and rinsed
- 1 can (15 oz) corn, drained and rinsed
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional toppings: shredded cheese, sour cream, chopped scallions, sliced jalapeños
- In a large pot or Dutch oven, brown the ground beef over medium-high heat until fully cooked, breaking it up with a wooden spoon as it cooks. Drain off any excess fat.
- Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
- Add the diced tomatoes, tomato sauce, tomato paste, drained and rinsed kidney beans, drained and rinsed pinto beans, drained and rinsed corn, chili powder, cumin, paprika, oregano, salt, and black pepper to the pot. Add more chili powder or jalapenos for more spice. Stir well to combine.
- Bring the chili to a simmer and let it cook for at least 30 minutes, stirring occasionally.
- Serve the chili hot with your choice of toppings.
This recipe can easily be doubled or tripled to feed a larger group. You can also make it in advance and reheat it when you’re ready to eat. Enjoy!