Hearty Campfire Chili
My hearty campfire chili is FULL of flavour, super healthy, and customizable. Make it all on your camping trip, or do some prep at home!
Servings: 6 Generous Servings
Calories: 305kcal
Equipment
- Large Pot or Dutch Oven
- Blender, Food Processor, or Immersion Blender
Ingredients
- 3 Red Bell Peppers
- 2 Poblano Peppers
- 1 Green Bell Peppers
- 3 Jalapeno Peppers
- Vegetable Oil
- Salt and Pepper
- 1 cup Beef Broth
- 2 Carrots Peeled and grated
- 1 Large Onion Peeled and chopped
- 2 lbs Ground Meat of choice
- 2 Celery Ribs sliced
- 8 oz Sliced Mushrooms
- 5 cloves Garlic cloves Peeled and pressed/minced
- 2 Cans Dark Red Kidney Beans ~15oz each Drained
- 1 Can Tomato Sauce 23-30 oz, Drained
- Smoked Serrano Powder smoked paprika, chipotle powder, chili powder, and/or jalapeno powder, to taste*
Instructions
- Get a good fire going, set a grate over it.
- Seed the peppers, cut into large pieces. Toss with a bit of vegetable oil (or spray both sides with nonstick spray), sprinkle with a bit of salt and pepper.
- Working in batches, cook pepper pieces over your fire until the peppers are soft and skin is charred.
- Remove from heat and allow to cool. If you’d like to, gently peel off the pepper skin while still warm - we don’t bother.
- Once cool enough to handle, chop into smaller pieces. Blend with the beef broth in a food processor or blender, or use an immersion blender to break it down into a chunky sauce. Set aside.
- Drizzle a little vegetable oil in a large pot, add carrots and onion. Cook - stirring often - until vegetables are soft and translucent.
- Add ground meat to the pot. Using a wooden spoon or silicone spatula to break up the meat, cook until browned all over.
- Add celery, mushrooms, and garlic. Continue cooking, stirring frequently, until celery is translucent and mushrooms have softened.
- Add beans, tomato sauce, and pepper puree, stir well to combine.
- Continue cooking until everything is warmed up, season with salt, pepper, and pepper powder, to taste.
- Simmer for 20 minutes, then remove from heat.
Notes
Serve hot, and/or cool to room temperature before storing in an airtight container. We’ll usually use a large freezer baggie.
Will keep for 3 days in the fridge, or several months in the freezer.
Nutrition
Calories: 305kcal | Carbohydrates: 19g | Protein: 31g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 130mg | Sodium: 800mg | Potassium: 1679mg | Fiber: 5g | Sugar: 11g | Vitamin A: 6044IU | Vitamin C: 145mg | Calcium: 61mg | Iron: 3mg
