Camping Vegetarian Chili Recipe That’s Easy and Delicious

There’s nothing quite like gathering around a campfire after a day of hiking, fishing, or simply enjoying the great outdoors. And what’s better than warming up with a hearty, flavorful bowl of chili?

This camping vegetarian chili recipe is the perfect meal to make on your next outdoor adventure. Packed with protein-rich beans, vibrant vegetables, and bold spices, it’s both satisfying and nutritious.

Plus, it’s easy to prepare using simple camping equipment and pantry staples, making it an ideal choice for campers seeking a delicious, meat-free meal that fuels their adventures.

Whether you’re a seasoned camper or a weekend warrior, this chili recipe will become your go-to for cozy nights under the stars. The combination of smoky chipotle, sweet bell peppers, and earthy beans creates a comforting, savory dish that everyone will love.

Ready to discover how to make this delightful chili? Let’s dive in!

Why You’ll Love This Recipe

This vegetarian chili recipe is a game changer for your camping menu. It’s:

• Easy to prepare with minimal ingredients and equipment, perfect for outdoor cooking.
• Highly nutritious, offering a balanced mix of fiber, protein, and vitamins from beans and fresh vegetables.
• Customizable to suit your taste—spice it up or keep it mild, add veggies you love, or swap beans.
• Hearty and filling, providing the energy you need after a long day in the wilderness.
• Vegetarian and vegan-friendly, catering to plant-based diets without compromising on flavor.

If you’re looking for a warming, wholesome chili that’s perfect for camping trips, this recipe ticks all the boxes!

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 large red bell pepper, diced
• 1 large green bell pepper, diced
• 1 medium carrot, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chipotle chili powder (adjust to taste)
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Optional toppings: chopped cilantro, avocado slices, shredded cheese, sour cream, lime wedges

Equipment

• Camping stove or portable burner
• Medium pot or Dutch oven (preferably with a lid)
• Cutting board
• Sharp knife
• Spoon or wooden spatula for stirring
• Can opener (if using canned beans and tomatoes)
• Measuring spoons and cups
• Bowl and utensils for serving

Instructions

1. Heat the olive oil: Place your pot or Dutch oven over medium heat on your camping stove. Add the olive oil and allow it to warm up for about 1-2 minutes.
2. Sauté the aromatics: Add the diced onion and minced garlic to the oil. Cook, stirring occasionally, until translucent and fragrant, about 5 minutes.
3. Add the vegetables: Stir in the diced red and green bell peppers and carrot. Cook for another 5-7 minutes until the vegetables start to soften.
4. Mix in the spices: Sprinkle in the ground cumin, smoked paprika, chipotle chili powder, dried oregano, salt, and pepper. Stir well to coat the vegetables evenly with the spices.
5. Add tomato paste and liquids: Stir in the tomato paste, then pour in the diced tomatoes with their juices and vegetable broth. Mix everything thoroughly.
6. Add the beans: Carefully fold in the black beans, kidney beans, and pinto beans.
7. Simmer the chili: Bring the chili to a gentle boil, then reduce the heat to low. Cover with a lid and let it simmer for 25-30 minutes, stirring occasionally to prevent sticking.
8. Adjust seasoning: Taste your chili and adjust salt, pepper, or chipotle chili powder as needed. If you prefer a thicker chili, remove the lid and simmer for an additional 10 minutes to reduce the liquid.
9. Serve and garnish: Ladle the chili into bowls and add your favorite toppings such as chopped cilantro, avocado slices, shredded cheese, sour cream, or a squeeze of lime.

Tips & Variations

“For an even heartier chili, add some diced sweet potatoes or corn kernels during the vegetable sauté step.”

Here are some additional tips to make your camping vegetarian chili even better:

• Pre-chop your vegetables at home and store them in sealed containers or zip-top bags to save time while camping.
• Use dried beans: If you prefer, soak and cook dried beans ahead of time for a fresher taste and less sodium.
• Adjust spice levels: Chipotle chili powder adds smoky heat, but you can substitute with chili powder or cayenne pepper depending on your preference.
• Make it vegan: Skip cheese and sour cream or use plant-based alternatives for a fully vegan meal.
• Try different beans: Feel free to experiment with lentils, chickpeas, or navy beans for different textures and flavors.
• Use a slow cooker: If your campsite allows, you can prepare this chili in a slow cooker for effortless cooking.

Nutrition Facts

Serving Suggestions

This vegetarian chili pairs wonderfully with a variety of sides and garnishes to elevate your camping meal:

• Crusty bread or cornbread: Perfect for dipping and soaking up the rich chili sauce.
• Rice or quinoa: Serve the chili over a bed of grains for a complete meal.
• Tortilla chips: Add some crunch by serving with chips for a chili nacho style.
• Fresh avocado or guacamole: Creamy avocado complements the smoky heat beautifully.
• Shredded cheese and sour cream: Classic toppings that add richness and balance the spices.
• Lime wedges: A squeeze of fresh lime juice brightens the flavors instantly.

For more camping-friendly recipes, check out our Instant Pot Rabbit Recipe or try a refreshing Huckleberry Margarita Recipe to enjoy after your meal.

Conclusion

This camping vegetarian chili recipe is a delicious, nourishing, and easy-to-make meal that will keep you warm and satisfied on your outdoor adventures. Its vibrant flavors and wholesome ingredients make it perfect for those seeking a meatless option without sacrificing heartiness or taste.

The recipe’s simplicity means you can prepare it quickly at the campsite, using just a few pots and utensils, leaving you more time to enjoy nature and friends.

Whether you’re a vegetarian, vegan, or simply looking to add more plant-based meals to your camping menu, this chili is sure to become a favorite. Don’t forget to experiment with different beans and spices to make it your own!

And when you’re back from the wilderness, why not try other comforting recipes like our Harvest Hash Recipe or the zesty Lemon Ricotta Pasta With Arugula Recipe.

Happy camping and happy cooking!

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