Easy Camp Chili

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!

Chili

Easy Camp Chili

Ingredients
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

Directions
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.

Sweet Potato Salad

My mom had this recipe and wanted to try it for dinner one night while were at Antelope Lake (you can read about that here).  It was excellent! 

The night before we planned to make the salad, we wrapped the sweet potatoes in foil and cooked them on the BBQ until they were fork tender.  The next day we peeled and diced them before adding them to the salad.

I ended up making it on our playgroup camping trip (you can read about that here), but cooked the potatoes that day.  It was a hit with all the adults – especially our vegetarian friends.

Sweet Potato Salad

Sweet Potato Salad

4 large sweet potatoes, baked, peeled, and diced
3 tbsp. olive oil
1/2 red onion, sliced thinly
1/2 cup frozen edamame, shelled and thawed (we just used an entire small bag)
1 cup thinly sliced celery
1/4 cup fresh parsley, chopped
1 tbsp fresh chives, minced
2 tbsp lemon juice
1 tbsp Dijon mustard
Salt and Pepper to taste

Combine onion, edamame, celery, parsley, and chives in a bowl.  Add diced sweet potatoes. Whisk together lemon juice ,mustard, and olive oil in a bowl. Pour over the potato mixture and gently toss. Serve immediately or chill and serve cold.

*To help with preparation, you can pre-chop your veggies at home before you set off on your trip.