This is our go to chili recipe when we are camping. We mentioned in our Sequoia-Kings Canyon post how simple it is and a good meal for rainy weather. It is easy to throw together and is super filling. We used to use a box mix (you can find a post on that here), but we were worried about cross contact with peanuts/tree nuts so we went back to this recipe. The Boy has pretty sever allergies, so we have to be really careful with food. There is minimal prep for this meal and you can make it vegetarian. In the past, we have served it with corn chips, cornbread, cheese, hot dogs, ground beef, sour cream…the list goes on. It is great for using what you have in your fridge at home!
Easy Camp Chili
1 can pinto beans (drained)
1 can garbanzo beans (drained)
1 can kidney beans (drained)
1 can black beans (drained)
1 can diced tomatoes
1 tablespoon chili powder
1 tablespoon cumin
1 cup salsa
1 pound of meat (Optional and your choice. We have used ground turkey, ground beef, and diced hot dogs. Any will work.)
Additional toppings/sides: grated cheese, sour cream, tortilla chips, corn chips, cornbread, muffins
1. If you are using meat, brown the meat in a large pot.
2. Drain the beans and add them to the cooked meat. We do this at camp and just pour the liquid into a container for the next garbage run. If you have a colander, you can rinse the beans but this isn’t necessary.
3. Add the spices. I usually pre-measure these at home and store them in a little container for ease.
4. Add the salsa. Again, we pre-measure this at home.
5. Cook until heated through.
6. Serve! You can add fun toppings or eat as is.