Quick and easy campfire chili recipes to try on your next outdoor adventure

0
31

Chili is a staple for camping trips simply because it’s such a delicious and simple dish. It is easy to prepare and cook, feeds a lot and most importantly, it can be easily changed to suit your preferences (can be really spicy or not, can be vegan, etc.).

Best of all, it’s best enjoyed around a campfire and makes for a rewarding dinner. Try these quick and easy campfire chili recipes on your next outdoor adventure!

Easy Five Can Chili

What do you need:

  • 1 can black beans, drained

  • 1 can red kidney beans, drained

  • 1 can of chipotle peppers in adobo sauce

  • 1 can of diced tomatoes

  • 1 can of beer, preferably a lager

  • 1 medium onion, chopped

  • 1 tablespoon of olive oil

  • 2 teaspoons of sea salt

  • 1 teaspoon of cumin

  • 1 teaspoon of garlic powder

  • Your choice of toppings (cheese, onions or avocado)

Remove the chipotle peppers from the box, reserve the adobo sauce. Remove the seeds and ribs before chopping them.

Heat the olive oil in a large casserole dish over a campfire. Cook the onions until tender then add the black beans, kidney beans, chopped chipotle peppers, adobo sauce, tomatoes (with juice), beer, sea salt, cumin and garlic powder. Stir to combine the ingredients well.

Cook until the chili has thickened, about 20 minutes. Remove from the heat, add the toppings of your choice and serve!

Delicious vegetarian chili

What do you need:

  • 1 can black beans, drained and rinsed

  • 1 can kidney beans, drained and rinsed

  • 1 can pinto beans, drained and rinsed

  • 1 large can of grilled tomatoes

  • 2 carrots, peeled and finely chopped

  • 1 red pepper, chopped

  • 1 onion, chopped

  • 3 garlic cloves, minced

  • 1 jalapeño pepper, finely chopped

  • 3 cups of vegetable broth

  • 3 tablespoons of chilli powder

  • 1 tablespoon of olive oil

  • 1 tablespoon of tomato paste

  • 1 tablespoon of cumin

  • Salt and ground black pepper to taste

On a campfire hot coals, heat the olive oil in a large saucepan. Sauté carrots, bell pepper and onion until tender, about 5 minutes. Stir in the garlic and jalapeno pepper and cook 1 min more. Pour in the tomato paste, then add the black beans, kidney beans, pinto beans, tomatoes and vegetable broth. Season with the chilli powder, cumin, salt and pepper.

Bring to a boil then lower the heat. Simmer for 20 to 30 minutes. Use immediately.

Chili is also the perfect dish to enjoy while camping during the cooler seasons. Just cook one of these quick and easy campfire chili recipes and you are sure to have a satisfying meal!

LEAVE A REPLY

Please enter your comment!
Please enter your name here