Vegetarian Chili for Camping

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Chili Chili fixin's Chili veggies


One of the easiest things to make for camping is vegetarian chili. You just chuck everything in a pot, no rx let it simmer for a while and tah dah! It’s done. I’ve made this so many times that I don’t measure anymore. Who am I kidding a never measure! Ok so I’ve gotten better at measuring thanks to writing about what we cook. You can keep it vegetarian or add meat it’s all up to you. We usually are out for a couple days so keeping it meat free is best. I also freeze it so it becomes part of the ice we use to keep everything fresh. I like to add as many fresh ingredients as possible, like tomatoes, corn, carrots, onions, bell peppers and sometimes zucchini. This is a great dish to experiment with and have fun.



Vegetarian Chili for Camping
Recipe type: Main dish
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 1 8oz can of black beans
  • 1 8oz can of dark kidney beans
  • 1 8oz can of pink beans
  • 1 28oz can of whole tomatoes
  • 1 14.5 oz can of chopped tomatoes
  • 1 15 oz can of tomato sauce
  • 1-2 6oz cans of tomato paste( depending on how thick you want it)
  • 2 tomatoes
  • 1 med onion
  • 1 med green bell pepper
  • 1 med red or yellow or orange bell pepper(your choice)
  • 2 carrots(3 if small)
  • 1 med zucchini
  • 2 cloves of garlic
  • 1 teaspoon of oregano
  • ¼ teaspoon of cumin
  • 2 tablespoons of chili powder
  • ¼ teaspoon of ancho chile powder
  • 1 large or two medium bay leaves
  • ½ tablespoon of salt
  • ½ tablespoon of pepper
  • Pinch of red pepper flakes
  • Olive oil
  1. Peel and chop onion
  2. Peel and chop carrots
  3. Chop bell peppers and zucchini into cubes
  4. Cut kernels off corn
  5. Chop tomatoes
  6. Peel and rough chop garlic
  7. In large sauce pan add some olive oil and onion
  8. A sprinkle of salt and pepper
  9. Sauté for a few minutes
  10. Add tomatoes and simmer for a few minutes till tomatoes start falling apart
  11. Add remaining vegetables, garlic and cans of tomatoes, sauce and paste
  12. Rinse beans and add them to the pot
  13. Add spices and herbs, salt and pepper
  14. Simmer for about 20 minutes
  15. let cool and put in freezer bags and freeze.
If you aren't a camper that's ok, this is a great meal anytime. They say to let chili sit overnight that way it incorporates all the flavors. I usually can't wait, but if you can, let the pot cool off, refrigerate and reheat the next day.
Don't for get the hot sauce, cheese and sour cream for the ultimate bowl of chili!

Hot Salsa? Yes Please

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Our newest hot sauce is more of a salsa but not quite.  We added tomatoes so you can really sink your chips into it.

Also we don’t put this one threw a sieve but if you want a smoother sauce than you can.  With a heat most hot sauce lovers can handle this one will disappear fast!



Hot Suff
Recipe type: Condiment
Prep time: 
Total time: 
  • 2 packages of grape tomatoes
  • 1 chipotle chile
  • 3 mulatto chili's
  • 1¾ habanero chili(deseeded and destemmed)
  • 4-5 garlic cloves
  • Small handful of cilantro
  • ½ cup vinegar
  • * Splash of chili water
  • Salt and pepper
  1. Soak your peppers in hot water for 30 minutes
  2. Either in a bowl weighed down so chili's are submerged or in a ziplock bag
  3. When chili's are done pull off stems and discard
  4. Also discard any seed and veins that come with stems
  5. Combine all ingredients into a blender and blend till smooth
  6. Serve immediately.
If your worried about it being too hot, generic add some lime juice and or decrease the amount of Habanero peppers.

* Chili water is the water you soaked the chili's in.