One-Pot Campfire Chili Mac with Ground Turkey, Black Beans and Cheddar
Brown 1 lb ground turkey in a deep skillet or pot over a camp stove or medium coals, then cook the onion, pepper, garlic and chili spices in the same pot. Add tomatoes, beans, water and dry macaroni, cover, and simmer 12 to 15 minutes, stirring often, until the pasta is tender. Stir in cheddar and let it rest 5 minutes; start to finish is about 50 minutes.
Chili mac is chili and mac and cheese in one pot. This version cooks the dry macaroni right in the chili, so you don't boil or drain anything. That means one pot, one spoon and almost no water to haul.
Ground turkey keeps it lighter than beef, and smoked paprika gives it a fire-cooked flavor even on a stove. The pot needs your attention near the end, because pasta sticks if you walk away. Stir often, add a splash of water if it gets thick, and dinner is ready.
One-Pot Campfire Chili Mac with Ground Turkey, Black Beans and Cheddar
- Prep
- 15 min
- Cook
- 35 min
- Serves
- 6
- Difficulty
- Easy
- Heat
- Medium flame or medium coals, dropping to low for the simmer
- Pack weight
- 6 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Some water
- A few dishes
- Prep ahead
Ingredients
Tap an item to copy it for your shopping list or a store search.
Gear you'll need
- 5-quart camp pot or deep 12-inch skillet with lid
- long-handled wooden or metal spoon
- camp stove or fire grate
- instant-read thermometer
- can opener
- cutting board and knife
- heat-proof gloves
Steps
-
Heat the pot
Set a 5-quart camp pot or deep 12-inch skillet over a medium flame or a grate over medium coals. Add the oil and let it warm for a minute.
-
Brown the turkey
Add the turkey and break it up with a spoon. Cook 6 to 8 minutes, until no pink remains and it reads 165°F on an instant-read thermometer.
-
Soften the vegetables
Stir in the onion and bell pepper. Cook 4 to 5 minutes, until the onion turns soft and clear, then add the garlic for 30 seconds.
-
Toast the spices
Add the chili powder, cumin, smoked paprika and salt. Stir for 1 minute so the spices bloom in the fat and coat the meat.
-
Add the liquids
Pour in the tomato sauce, diced tomatoes with juices, beans and 2 cups water. Scrape up any browned bits from the bottom and bring to a steady bubble.
-
Simmer the macaroni
Stir in the dry macaroni and make sure it's under the liquid. Cover, move to low heat, and cook 12 to 15 minutes, stirring every 2 to 3 minutes so nothing sticks. If it looks dry before the pasta is tender, add a splash of water.
-
Melt the cheese
Take the pot off the heat. Stir in 1½ cups of the cheddar until melted, then taste and add salt and pepper.
-
Rest and serve
Cover and let it sit 5 minutes. The sauce will thicken and the pasta will finish softening. Top with the remaining cheddar and green onions.
Trail Notes
Dice the onion and pepper and mix the chili powder, cumin, paprika and salt in a small bag at home. Keep the veggies in the cooler. This cuts prep at camp to opening cans.
Keep the turkey at 40°F or below until you cook it. Freeze it flat at home so it doubles as an ice pack, and use it within a day of thawing. Wash your hands and any knife or board that touched the raw meat before you handle the cheese or toppings.
No cooler? Skip the turkey and use a second can of beans plus 1 can (10 oz) of drained chicken, or just add more beans. Cook the vegetables in the oil and go from the spice step.
Scrape the pot clean into a trash bag, strain the wash water, and pack out the food bits. Scatter the strained water at least 200 feet from streams, lakes and campsites. Don't leave sauce or cheese bits in the fire ring.
Round out your camp day
Picked to work with the same kit as this recipe.
BreakfastCampfire Blueberry French Toast Foil Packets with Maple
LunchCast-Iron Crispy Gnocchi with Smoked Sausage and Spinach
Snack or treatCampfire Cheddar Jalapeño Stuffed Mini Sweet PeppersMore one-burner camping meals →Planning a trip? Get the free 3-day meal plan →
Campers ask
Can you make chili mac in one pot over a campfire?
Yes. Brown the meat, add the sauce ingredients and dry macaroni, then simmer covered over low coals or a stove for 12 to 15 minutes. The pasta cooks right in the chili, so you don't drain anything.
How do you keep chili mac from sticking to the pot at camp?
Stir every 2 to 3 minutes and keep the heat low during the simmer. Campfire heat is uneven, so rotate the pot and add a splash of water if the sauce gets too thick.
How long do chili mac leftovers last at camp?
Get leftovers into a sealed container within 2 hours and keep them in a cooler at 40°F or below. Eat them within a day and reheat to 165°F.
Cooked it? Rate & review it.
Your rating helps the next camper pick dinner. Got an idea to make it better? Tell us below — good ones get added to the recipe with credit to you.