Campfire Chili

5 from 2 votes

This spicy vegan campfire chili is made with beans, peppers, tomatoes, and a beer broth. It’s an easy cold-weather stew that’s perfect for camping!

Prep Time5

Cook Time25

Total Time30

Course: Main Course, Soup

Cuisine: American

Diet: Vegan, Vegetarian

Servings: people

Calories: 192kcal

2 tablespoons olive oil
2 onions, diced
1 bell pepper
2 jalapeños, seeds + membrane removed, diced Use more peppers for hotter chili (and leave the seeds + membranes), or swap another bell pepper for a mild chili
2 teaspoons smoked paprika
2 teaspoons chili powder
2 teaspoons salt
12 ounces beer (1 bottle or can), stout or pale ale recommended Use gluten-free beer if needed
28 ounces can crushed tomatoes
15 ounces can kidney beans, drained + rinsed
15 ounces can black or pinto beans, drained + rinsed
corn chips or cornbread, to serve (optional)

Prepare campfire:
Heat coals until they are very hot, or let a campfire burn down until the wood is smoldering but without active flames.
Prepare chili:
Add oil, onions, peppers, paprika, chili powder, and salt to the Dutch oven. Stir to combine.
Set the Dutch oven onto the campfire grate (or directly onto the fire if using a Dutch oven with feet).
Cook the onions and peppers until they soften (about 5 minutes, depending on how hot the fire is).
Slowly pour the beer into the pot, using a wooden spoon to help scrape up any bits that have stuck to the bottom of the pot.
Add the crushed tomatoes, and bring to a simmer. Simmer for about 10 minutes.
Add the beans, and simmer 5 more minutes.
Serve hot with corn chips.

Yields approximately eight 8oz bowls of soup.