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Campfire chili in a dutch oven
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5 from 2 votes

Campfire Chili

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 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course, Soup
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 8 people
Calories: 192kcal

Equipment

Ingredients

  • 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)

Instructions

  • 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).
    Add Onions + Peppers to Dutch Oven
  • Cook the onions and peppers until they soften (about 5 minutes, depending on how hot the fire is).
    Cook Onions Until Softened
  • 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 Beer
  • Add the crushed tomatoes, and bring to a simmer. Simmer for about 10 minutes.
    Add the Tomatoes
  • Add the beans, and simmer 5 more minutes.
    Add Beans to the Campfire Chili
  • Serve hot with corn chips.
    Leftovers / Make Ahead:
    Store in an air-tight container in the refrigerator for up to 4 days.
    Campfire Chili in a bowl with tortilla chips

Notes

Yields approximately eight 8oz bowls of soup.

Nutrition

Calories: 192kcal | Carbohydrates: 30g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 1068mg | Potassium: 709mg | Fiber: 10g | Sugar: 7g | Vitamin A: 1163IU | Vitamin C: 36mg | Calcium: 78mg | Iron: 3mg