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One-Pot Chili

Feast Camp
This hearty one-pot chili is the perfect camping meal easy to prepare, packed with bold flavors, and customizable for any dietary preference. Ideal for cooking over a campfire or portable stove, it’s a comfort food classic that will keep you warm and satisfied on your outdoor adventures.
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Equipment

  • Large Pot or Dutch Oven with a lid for even cooking
  • Campfire or Portable Stove
  • Long-Handled Spoon for stirring
  • Ladle for serving
  • Knife and cutting board
  • Heatproof Gloves to safely handle hot cookware

Ingredients
  

Basic Ingredients

  • 1 lb 450g ground beef or turkey
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 cups cooked beans kidney, black, or pinto
  • 1 can 14.5 oz diced tomatoes (with juice)
  • 1 cup water or beef broth
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tbsp olive oil for sautéing
  • Salt and pepper to taste

Optional Add-Ins

  • 1 bell pepper diced (adds sweetness and crunch)
  • 1 jalapeño minced (for heat)
  • 1 tbsp tomato paste for richer flavor
  • 1 tsp smoked paprika for smoky depth

Toppings

  • Shredded cheddar or Monterey Jack cheese
  • Sour cream
  • Fresh cilantro or chopped green onions
  • Tortilla chips crackers, or crusty bread
  • Lime wedges for a tangy finish

Instructions
 

  • Prepare Ingredients: Chop onions, garlic, and any optional vegetables ahead of time. Pre-measure spices and store them in containers or resealable bags for convenience.
  • Heat the Pot: Place your pot or Dutch oven over the heat source. Drizzle olive oil into the pot and warm it for about a minute.
  • Sauté Aromatics: Add diced onion and sauté for 2–3 minutes until translucent. Stir in garlic and optional vegetables, cooking for another 1–2 minutes.
  • Brown the Meat: Add ground beef or turkey, breaking it into smaller pieces as it cooks. Continue cooking until browned, about 5–7 minutes. Season with salt and pepper.
  • Add Spices: Sprinkle in chili powder, cumin, and optional spices like smoked paprika. Stir well to coat the meat and vegetables, cooking for 1–2 minutes to release their aroma.
  • Combine Ingredients: Pour in diced tomatoes (with juice), beans, and water or broth. Stir thoroughly to combine all ingredients.
  • Simmer: Reduce heat to low, cover with a lid or foil, and let the chili simmer for 20–30 minutes. Stir occasionally to prevent sticking and add more water or broth if needed.
  • Taste and Adjust: Taste the chili and adjust seasoning with more salt, pepper, or spices. Add a squeeze of lime juice for brightness, if desired.
  • Serve: Ladle the chili into bowls, add your favorite toppings, and pair with tortilla chips or crusty bread for a hearty meal.