Almost Instant Black Bean Chili

Here's a recipe from "Apocalypse Chow"

This hearty chili made with canned beans and a jar of salsa couldn't be easier.  Cook it over any heat source, just long enough to heat through and marry the flavors.  Serve over instant rice or noodles or eat it plain right out of the pot.

Two 15.5 ounce cans black beans, drained
One 16-oz jar salsa (hot or mild)
2-3 TBSP chili powder
1 TBSP dehydrated minced onion
One 8-oz can corn, drained
One cup water

Combine ingredients in a saucepan, reserving half of the corn.  Cover and cook over moderate heat, stirring occasionally.  Add as much water as needed to create a sauce and to prevent the mix from sticking to the bottom of the pan.

Reduce heat to medium and simmer, stirring frequently until heated through, long enough to cook off any raw taste from the chili powder, about 15 mins.  Garnish with the remaining corn.

So, add beans, a jar of salsa, some chili powder, dehydrated onion and a can of corn to your shopping list and you've got yourself some emergency chili.  It uses very little of your stored water and cooks quickly to save your fuel source.  I'd find low-sodium beans and corn if you can.  Also, you can get dehydrated onion and chili powder really cheap in the bulk food section of WinCo.  Make sure you have a manual can opener too.  You'd be a sad panda if you had some great emergency meal makings and no way to open them.