Camping trips often focus on simplicity, especially when it comes to cooking. A quick and hearty meal like spicy bean chili can be ready in just 30 minutes with the Campingaz Camp Bistro 2 stove, making it an ideal choice for outdoor enthusiasts.
I love this recipe because it adapts so well to whatever you have on hand, while still delivering on flavor. You can easily adjust spices or substitute ingredients based on dietary preferences. Plus, the simplicity of preparing it over a camp stove means you won’t waste precious time away from enjoying your surroundings.
Origins and Adaptations
For those seeking efficient outdoor cookingthe Campingaz Camp Bistro 2 is the best option, offering portability and quick heat adjustments. If you prefer a more traditional campfire feel and have the time to manage it, consider using cast-iron pots over an open flame for longer cooking times.
Spicy Bean Chili Recipe
This bean chili is packed with spices and makes a hearty meal for your camping trip.
Prep time 10 minutes | Cook time 25 minutes | Total 35 minutes | Serves 4
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can diced tomatoes, with juices
- 1 (15-ounce) can corn, drained
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon fresh cilantro, chopped (optional)
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat on your Campingaz Camp Bistro 2 Stove.
- Add 1 medium diced onion and sauté until softened, about 5 minutes.
- Stir in 2 minced garlic cloves and cook until fragrant, about 1 minute.
- Add 1 can of kidney beans, 1 can of black beans, 1 can of diced tomatoes (with juices), and 1 can of corn.
- Sprinkle in 1 tablespoon of chili powder, 2 teaspoons of ground cumin, and 1 teaspoon of smoked paprika.
- Season with salt and pepper to taste, then stir everything to combine.
- Bring the mixture to a simmer, cover, and cook for about 15 minutes, stirring occasionally.
- Remove from heat, and if desired, top with 1 tablespoon of chopped fresh cilantro before serving.
Recipe Notes
Store leftovers in an airtight container in a cooler for up to three days. You can also make this meal ahead and heat it up on the stove when you’re ready to eat. For a twist, try adding some diced bell peppers or zucchini for more vegetables.
Nutrition (per serving) Calories 520 | Protein 34g | Carbs 18g | Fat 32g | Fiber 3g | Sodium 890mg
Nutrition is an estimate based on the ingredients above.