To learn how to cook meals while camping, prepare one-pot dishes like Spicy Campfire Chili, which require only 5 ingredients and can be cooked over a campfire, ensuring a hearty and satisfying meal with minimal cleanup.
This chili is not just a convenient option; it blends pantry staples with fresh ingredients to create a dish that can be prepared in under 40 minutes and feeds four people, making it ideal for gatherings around the campfire after a day of hiking.
When temperatures drop in the evening, a hearty chili can be a comforting meal. All it requires is a sturdy campfire setup and a single pot, eliminating the need for extensive gear or complicated cooking methods.
Revamping a Campfire Classic
Chili is a favored dish among outdoor enthusiasts due to its warming qualities and straightforward preparation. Traditional recipes often involve multiple pots and lengthy prep work, but I’ve streamlined the process. By using canned beans and commonly carried spices, you’ll save both space in your camping kit and time over the fire.
The adaptability of this recipe allows you to modify it based on what you have, making it a versatile choice for any camping meal.
Spicy Campfire Chili Recipe
This spicy chili delivers warmth and satisfaction, making it an excellent choice for campfire cooking.
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 black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 2 (15-ounce) cans diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper (to taste)
- 1 cup corn (fresh, frozen, or canned)
- 1 jalapeño, diced (optional for extra heat)
- Fresh cilantro for garnish (optional)
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium-high heat until shimmering.
- Add 1 medium diced onion and sauté until soft and translucent, about 5 minutes.
- Stir in 2 cloves of minced garlic and sauté for an additional minute until fragrant.
- Add 1 (15-ounce) can of black beans, 1 (15-ounce) can of kidney beans, 2 (15-ounce) cans of diced tomatoes, and 1 (15-ounce) can of tomato sauce.
- Mix in 1 tablespoon of chili powder, 2 teaspoons of cumin, 1 teaspoon of smoked paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir well.
- Bring the mixture to a gentle boil, then reduce to a simmer.
- Add 1 cup of corn and 1 diced jalapeño if using, cooking for another 10 minutes until heated through.
- Taste and adjust seasoning as needed before serving.
- Garnish with fresh cilantro if desired and serve hot with crusty bread or on its own.
Recipe Notes
This chili can be prepared ahead of time and stored in an airtight container, remaining good in a cooler for up to three days. Leftovers can be frozen in a zip-top bag for later camping trips, allowing for quick reheating. For a vegetarian version, simply omit meat and double the beans.
Nutrition (per serving) Calories 520 | Protein 34g | Carbs 18g | Fat 32g | Fiber 3g | Sodium 890mg
Nutrition is an estimate based on the ingredients above.
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