Warm Up With Campfire Veggie Chili

Whether you’re out hiking, fishing, or snowboarding, a good hot chili can really hit the spot. Warm up with this campfire veggie chili that has no meat to worry about keeping cold or ensuring it’s cooked well. All these veggies will give you a vitamin-packed punch to get your body warmed up and back out there!


2 Tbsp. butter
1 medium onion, chopped
1 red bell pepper, chopped
4 cloves of garlic, minced
1 (15 oz) can red kidney beans
1 (15 oz) can pinto beans
1 (15 oz) can diced tomatoes
1 (6 oz) can tomato paste
2 C. vegetable broth
2 Tbsp. chili powder
1 tsp. cumin
1 tsp. smoked Spanish paprika
1 tsp. oregano
1 tsp. salt
½ tsp. ground black pepper


1: Get your campfire going early so it has time to burn down to hot coals.

2: In your Dutch oven, melt the butter and sauté the onion and pepper until tender, adding the garlic for the last 30 seconds.

3: Add in all ingredients except the beans, and bring to a light boil. Drain and rinse the beans while this boils.

4: Add the beans and move the Dutch oven to a low-heat area where it can simmer. Put the lid on it, cover with a few hot coals, and let it simmer. Ten minutes will get it done, but the longer you simmer it the thicker it will be and the more the flavors will come out.

You can add in more spice with cayenne pepper, chopped jalapeños, chipotle peppers, Anaheim peppers, cumin, or fenugreek!

If you want a meaty texture but without the meat, add in some Boca Veggie Ground Crumbles. The protein in these adds flavor and texture and it will give you a boost of energy!