Chili is a staple for camping trips simply because it is such a delicious and uncomplicated dish. It’s easy to prepare and cook, it’s very filling, and most importantly, it can be easily modified to suit your preferences (it can be very spicy or not, it can be vegan, etc.).

Best of all, it’s best enjoyed around a campfire and makes for a satisfying dinner. Try these quick and easy campfire chili recipes on your next outdoor adventure!

Easy five can chili

What do you need:

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

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

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

Cook until chili has thickened, about 20 minutes. Remove from heat, add the toppings of your choice and serve!

delicious vegetarian chili

What do 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 chopped onion
  • 3 garlic cloves, minced
  • 1 jalapeño, finely chopped
  • 3 cups of vegetable broth
  • 3 tablespoons chili powder
  • 1 tablespoon olive oil
  • 1 tablespoon tomato paste
  • 1 tablespoon cumin
  • Salt and ground black pepper to taste

Over the hot coals of the campfire, heat the olive oil in a large pot. Sauté carrots, bell pepper, and onion until tender, about 5 minutes. Add the garlic and jalapeño and cook for 1 more minute. Pour in the tomato paste, then add the black beans, kidney beans, pinto beans, tomatoes, and vegetable broth. Season with chili powder, cumin, salt and pepper.

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

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