Quick and Easy Campfire Chili Recipes To Try On Your Next Outdoor Adventure

Chili is a staple for camping trips simply because it’s a delicious and uncomplicated dish. It’s easy to prepare and cook, feeds a lot and more importantly, it can easily be modified to fit 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 fulfilling dinner. Try these quick and easy campfire chili recipes on your next outdoor adventure!

Easy Five Can Chili

What you need:

  • 1 can black beans, drained
  • 1 can red kidney beans, drained
  • 1 can chipotle peppers in adobo sauce
  • 1 can diced tomatoes
  • 1 can beer, preferably lager
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 2 teaspoons sea salt
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • Your choice of toppings (cheese, onions or avocado)

Remove the chipotle peppers from the can, reserving the adobo sauce. Remove the seeds and ribs before chopping.

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

Cook until chilli has thickened, about 20 minutes. Remove from heat, put toppings of your choice and serve!

Yummy Veggie Chili

What 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 fire roasted tomatoes
  • 2 carrots, peeled and finely chopped
  • 1 red bell pepper, chopped
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 jalapeno, finely chopped
  • 3 cups vegetable broth
  • 3 tablespoons chilli powder
  • 1 tablespoon olive oil
  • 1 tablespoon tomato paste
  • 1 tablespoon cumin
  • Salt and ground black pepper to taste

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

Bring to a boil then lower the heat. Allow to simmer for 20-30 minutes. Serve immediately.

Chilli is also the perfect dish to enjoy when camping during cooler seasons. Just cook any of these quick and easy campfire chilli recipes and you’re sure to have a satisfying meal!

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