This is really a paired down version of my basic chili recipe, but done over a campfire. Now I know that campfire chili is nothing new, but I didn’t find many campfire chili recipes out there with fresh vegetables and no meat. So I post this recipe for two reasons, the first is to add an easily accessible vegetarian campfire chili recipe to the mix and the other is to help people realize that you don’t have to rely on the old traditional camping food loaded with meat when spending time outdoors.
- Vegetable Oil, 1 tbsp.
- Onion, 1/2 medium, chopped
- Peppers, 1/2 medium, chopped
- Sweet Potato, 1 small, diced
- Zucchini, 1/2 medium chopped
- 1 can kidney beans
- 1 can diced tomato
- 1 can vegetable stock
- Chili Powder, 1 tbsp.
- Ground Cumin, 1/4 tsp.
- Garlic Powder, 1/4 tsp.
- Vegan Shredded Cheese, optional
You’ll want to get your cast iron on the fire about 30 minutes before you’re ready to cook. This is to insure that it is sufficiently hot when your ready to add your ingredients. The amount of heat you actually get when cooking over a campfire can be deceiving. In this situation you’re going to essentially want to saute your vegetables as opposed them being enclosed in a dutch oven or foil and cooking directly in the fire. That said, you’ll want to be sure that your pan is over the warmest part of the fire so that you get enough heat to actually saute.
Once your pan is hot, add the oil and heat for a moment, then add the onions, peppers and sweet potato. Cook until the sweet potato begins to soften and is nearly al dente. Add the zucchini, beans, tomatoes, stock and seasonings, stir well and let simmer for about half an hour or until the sweet potato is tender.
Serve up this tasty and hardy chili sprinkled with some shredded cheese or along side some crusty bread.
P.S. One of the most important things to keep in mind when planning a camping menu is plan recipes that use the same ingredients. This will help to insure that you have use for any leftovers and can buy and pack less. For instance, this chili recipe was used on a camping trip where I also made huevos campos, breakfast burritos and vegetarian sausage and peppers. Since all of these meals use the same or similar ingredients, I was able to buy and pack less than if all of our meals used different ingredients.