Car Camping Vegan Chili Recipe for Easy Outdoor Meals

There’s something incredibly satisfying about gathering around a campfire after a day of exploring the great outdoors, and nothing hits the spot quite like a warm, hearty bowl of chili. For car campers who want to keep things simple yet delicious, this car camping vegan chili recipe is a game-changer.

It’s packed with nutritious ingredients, easy to prepare on a portable stove or campfire, and offers that comforting depth of flavor everyone loves in chili – without any animal products. Whether you’re a seasoned vegan or simply trying to eat more plant-based meals, this recipe is both nourishing and incredibly adaptable to whatever ingredients you might have on hand.

In this post, I’ll walk you through everything you need to know to make this chili a staple of your camping adventures. From the essential ingredients to handy equipment, step-by-step instructions, and creative tips for variations, you’ll be ready to enjoy a cozy, flavorful meal no matter where your journey takes you.

So grab your gear, and let’s cook up some magic under the stars!

Why You’ll Love This Recipe

This vegan chili recipe is a perfect match for car camping because it’s:

• Easy to prepare: Minimal chopping, straightforward steps, and one-pot cooking make it ideal for campsite cooking.
• Nutritious and filling: Loaded with protein-rich beans, fiber-packed vegetables, and hearty spices.
• Flavorful: A rich blend of spices and smoky undertones provides authentic chili flavor without needing meat.
• Flexible: You can swap ingredients based on what you have or prefer.
• Perfect for leftovers: It reheats well, so you can enjoy it for multiple meals during your trip.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 bell pepper (red or green), 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) diced tomatoes
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• ½ teaspoon ground coriander
• ½ teaspoon dried oregano
• Salt and pepper, to taste
• Optional: ½ teaspoon cayenne pepper (for heat)
• Fresh cilantro, chopped (for garnish)
• Optional toppings: avocado slices, vegan sour cream, lime wedges

Equipment

• Portable camping stove or campfire setup
• Medium-sized pot or deep skillet with lid
• Cutting board and knife
• Wooden spoon or spatula
• Can opener (if using canned beans and tomatoes without pull tabs)
• Measuring spoons
• Bowl and spoon for serving

Instructions

1. Heat the olive oil in your pot over medium heat on your camping stove or campfire.
2. Add the diced onion, bell pepper, and carrot, stirring occasionally. Cook until the vegetables soften, about 5-7 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the spices: ground cumin, smoked paprika, chili powder, coriander, oregano, and cayenne pepper if using. Stir well to coat the veggies and release the spices’ aromas.
5. Mix in the tomato paste and cook for 2 minutes, stirring frequently. This helps deepen the chili’s flavor.
6. Add the diced tomatoes, black beans, kidney beans, and vegetable broth. Stir everything together and bring the mixture to a simmer.
7. Reduce heat to low, cover the pot with a lid, and let it simmer gently for 20-25 minutes. Stir occasionally to prevent sticking.
8. Season with salt and pepper to taste. Adjust any spices if you want it spicier or smokier.
9. Remove from heat and let the chili sit covered for 5 minutes to thicken slightly.
10. Serve hot with your favorite toppings like chopped cilantro, avocado slices, vegan sour cream, or a squeeze of lime juice.

Tips & Variations

“Don’t hesitate to customize this chili with whatever beans or veggies you have on hand. Sweet potatoes, corn, or zucchini can add extra texture and flavor!”

• Make it smoky: Add a few drops of liquid smoke or smoked chipotle powder for an extra smoky kick.
• Bulk it up: Toss in cooked quinoa, bulgur, or textured vegetable protein for added protein and texture.
• Spice it up: Experiment with fresh jalapeños or hot sauce if you like your chili hotter.
• Prep ahead: Chop vegetables and pre-mix spices at home to save time at the campsite.
• Use dried beans: If you prefer dried beans, soak them overnight and cook ahead of time. Then add them to your chili at the campsite.

Nutrition Facts

Serving Suggestions

This vegan chili is incredibly versatile when it comes to serving options. Here are some ideas to elevate your camping meal:

• Serve over a bed of cooked rice or couscous to make it more filling.
• Pair with warm corn tortillas or crusty bread for dipping.
• Top with fresh avocado, diced red onions, or a dollop of vegan sour cream for creaminess.
• Add a squeeze of fresh lime juice to brighten the flavors right before serving.
• For a smoky contrast, serve alongside grilled vegetables or roasted peppers.

If you’re interested in exploring more easy and delicious recipes perfect for your next trip or home cooking, be sure to check out our Lemon Ricotta Pasta With Arugula Recipe, or warm up with the comforting Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food.

For a refreshing drink to accompany your meal, try the Huckleberry Margarita Recipe!

Conclusion

Whether you’re a seasoned vegan or simply looking for a wholesome, easy-to-make meal on your next car camping trip, this vegan chili recipe ticks all the boxes. It’s rich, flavorful, and comforting—perfect for enjoying around the campfire as you unwind from a day of adventure.

The recipe’s simplicity means you won’t be bogged down with complicated steps or excessive gear, and the ingredients are easy to pack and store. Plus, it’s flexible enough to customize with your favorite veggies and spice levels, making it a reliable camping companion.

Next time you’re planning a camping trip, don’t forget to bring along this chili recipe. It’s a great way to nourish your body and soul with a warm, satisfying meal that’s packed with plant-based goodness.

Happy camping and happy cooking!

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