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Vegetarian Chili with Cornbread

Vegetarian Chili with Cornbread

Feast Camp
A hearty and delicious Vegetarian Chili with Cornbread, perfect for camping. This one-pot recipe combines savory chili with a golden cornbread topping for an easy, crowd-pleasing meal.
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Equipment

  • Dutch Oven
  • Campfire Grate
  • Fire Gloves
  • Mixing bowl
  • Wooden Spoon
  • Knife and cutting board
  • Optional: Measuring cups, lid lifter, and tongs

Ingredients
  

For the Chili

  • 2 tablespoons olive oil
  • 1 large onion diced
  • 2 bell peppers red and green, diced
  • 3 garlic cloves minced
  • 2 cups cooked kidney beans or one 15-oz can, drained and rinsed
  • 2 cups cooked black beans or one 15-oz can, drained and rinsed
  • 1 can 15 oz diced tomatoes
  • 1 cup vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder adjust to taste
  • ½ teaspoon oregano
  • Salt and black pepper to taste
  • Optional: 1 cup corn kernels fresh, canned, or frozen

For the Cornbread Topping

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar optional
  • ½ teaspoon salt
  • 1 cup milk or plant-based alternative
  • 1 egg or flaxseed substitute for a vegan option
  • 2 tablespoons melted butter or vegetable oil

Instructions
 

Build Your Campfire:

  • Create a steady bed of hot coals or set up a campfire grate.
  • Preheat the Dutch oven over the fire.

Cook the Chili:

  • Heat olive oil in the Dutch oven.
  • Sauté the onion, bell peppers, and garlic until softened (about 5–7 minutes).
  • Add the beans, diced tomatoes, vegetable broth, and spices. Stir to combine.
  • Simmer for 20–30 minutes, stirring occasionally, until the chili thickens.

Prepare the Cornbread Batter:

  • In a mixing bowl, combine cornmeal, flour, baking powder, sugar (optional), and salt.
  • In another bowl, whisk together milk, egg, and melted butter.
  • Slowly mix the wet ingredients into the dry ingredients until just combined. Avoid overmixing.

Bake the Cornbread:

  • Spread the cornbread batter evenly over the chili in the Dutch oven.
  • Cover the Dutch oven with its lid and place hot coals on top for even cooking.
  • Bake for 25–30 minutes, checking occasionally. The cornbread is ready when golden brown and firm to the touch.

Serve and Enjoy:

  • Carefully remove the Dutch oven from the fire using fire gloves.
  • Let the dish cool slightly before serving. Garnish with sour cream, shredded cheese, or fresh cilantro.