Dutch Oven Vegan Campfire Chili with Sweet Potato and Skillet Cornbread for a Crowd
Cook onions, peppers and spices in a Dutch oven over medium coals. Add sweet potatoes, tomatoes, beans and broth, then simmer 30 minutes until tender. While it simmers, bake a vegan cornbread in a covered skillet with coals on the lid for 20 to 25 minutes. Start to finish takes about 80 minutes and feeds 8.
This is a big-pot chili for a full campsite. Sweet potatoes make it thick and a little sweet. Smoked paprika and a spoonful of cocoa give it a deep, smoky flavor without any meat.
The cornbread bakes in a second pot while the chili simmers. Both run on the same fire, so there's no juggling. Everything is plant-based, and most of the prep can be done at home.
Dutch Oven Vegan Campfire Chili with Sweet Potato and Skillet Cornbread for a Crowd
- Prep
- 25 min
- Cook
- 55 min
- Serves
- 8
- Difficulty
- Moderate
- Heat
- Medium coals, plus a small pile of hot coals for the lid
- Pack weight
- 14 lb
- Campfire
- Camp stove
- Backpacking
- Cooler optional
- Two burners
- Some water
- Real dishes
- Prep ahead
Ingredients
29 ingredients, Crew only
Crew Recipe
This one's for the Crew
29 ingredients · 8 steps · Trail Notes · gear list
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