Dutch Oven White Chicken Chili Mac with Green Chiles and Pepper Jack
Brown cubed chicken thighs in a 6-quart Dutch oven over medium coals or a camp stove burner, soften onion and poblano, then add broth, green chiles, white beans, corn and dry macaroni. Simmer covered for about 12 minutes, stirring often, until the chicken reads 165°F and the pasta is tender, then melt in cream cheese and pepper jack. Plan on about 55 minutes total.
This is chili mac with the red dialed back. You get tender chicken, white beans, mild green chiles and a creamy pepper jack sauce. The macaroni cooks right in the pot, so the starch thickens the sauce and you wash one pan.
It's built for a Dutch oven because the heavy pot holds steady heat and the pasta won't scorch as fast as it does in a thin pan. Cook it at the end of a trail day, when you want a big hot bowl with little fuss.
Dutch Oven White Chicken Chili Mac with Green Chiles and Pepper Jack
- Prep
- 15 min
- Cook
- 40 min
- Serves
- 6
- Difficulty
- Easy
- Heat
- Medium coals or medium flame
- Pack weight
- 8 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Some water
- A few dishes
- Prep ahead
Ingredients
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Gear you'll need
- 6-quart Dutch oven with lid
- Camp stove or campfire grate with steady coals
- Long-handled spoon
- Instant-read thermometer
- Cutting board and knife
- Can opener
- Heat-proof gloves or lid lifter
- Bowls and spoons
Steps
-
Set up the heat
Set a 6-quart Dutch oven on a grate over steady medium coals, or on a camp stove burner at medium. Let it warm for about 5 minutes. Cook over coals, not live flames, so the bottom doesn't scorch.
-
Brown the chicken
Add the oil, then the chicken in a single layer. Sprinkle with the salt and cook 5 to 6 minutes, stirring now and then, until lightly browned. It won't be cooked through yet. Wash your hands and the cutting board with hot soapy water after handling the raw chicken.
-
Soften the vegetables
Stir in the onion and poblano. Cook about 5 minutes until the onion turns soft and a little translucent. Add the garlic, cumin, chili powder and oregano and stir for 1 minute.
-
Add the liquids
Pour in the broth and water. Add the green chiles with their liquid, the beans and the corn. Scrape up any browned bits from the bottom and bring to a boil.
-
Cook the macaroni
Stir in the dry macaroni, making sure it's covered by liquid. Cover and simmer 10 to 12 minutes, stirring every 2 to 3 minutes so nothing sticks. If it looks dry before the pasta is tender, add water 1/4 cup at a time.
-
Check the chicken
Pull a thick piece of chicken and test it with an instant-read thermometer. It must read 165°F. Bite a piece of macaroni too. It should be tender with just a little chew.
-
Melt in the cheese
Move the pot off the heat. Stir in the cream cheese until it melts, then the pepper jack a handful at a time. Cover and rest 5 minutes. The sauce will thicken as it sits.
-
Season and serve
Taste and add salt and pepper if needed. Top bowls with cilantro and squeeze lime over each one. Eat it hot.
Trail Notes
At home, cube the chicken and dice the onion and poblano, then bag them separately. Freeze the chicken so it works as an ice pack, and use it within 2 days. Keep raw chicken on the bottom of the cooler, below 40°F and away from the cheese and lime. Mix the cumin, chili powder, oregano and salt in a small bag.
Use 2 cans (12.5 oz each) of drained chunk chicken instead of raw thighs and skip the browning. Add it with the beans, and it only needs to heat through. Ground turkey works too if you cook it to 165°F.
Use canned chicken, skip the cream cheese and fresh onion, and use 1/4 cup dried minced onion. Hard pepper jack keeps unopened for a few days in a cool, shaded spot, but keep it below 40°F if you can. Without a cooler, plan to cook this on day one or two.
Scrape plates and the pot into a bag and pack out food scraps. Strain dishwater through a bandana or small mesh and pack out the solids. Scatter the strained water at least 200 feet from streams, lakes and camp. Use an existing fire ring and make sure the coals are cold before you leave.
Round out your camp day
Picked to work with the same kit as this recipe.
BreakfastCast-Iron Cornmeal Johnnycakes Breakfast with Crispy Bacon and Cinnamon Maple Butter
LunchCampfire Beer-Simmered Brats in Cast Iron
Snack or treatCast-Iron Chili Mac Corn Chip Pie with Cheddar and Pickled JalapeñosMore one-burner camping meals →Planning a trip? Get the free 3-day meal plan →
Campers ask
Can you make chili mac in a Dutch oven over a campfire?
Yes. Set the Dutch oven on a grate over steady medium coals, not open flames, and stir every few minutes while the pasta cooks. A camp stove burner on medium works the same way.
Do you have to cook the macaroni separately for Dutch oven chili mac?
No. Dry macaroni cooks right in the pot in about 10 to 12 minutes, and its starch thickens the sauce. Just make sure there's enough liquid to cover it and add a splash of water if it gets dry.
How do you keep chili mac from sticking or burning in a Dutch oven?
Keep the heat at medium, stir every 2 to 3 minutes and scrape the bottom. If the pot is cooking too hot, lift it off the coals for a minute or add a little water. Stir in the cheese off the heat.
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