Spicy Bean Campfire Chili
After a long day of hiking, a hearty cup of campfire chili is so satisfying, the key is a touch of heat from the jalapeños paired with charred sweet corn. Extra good with a thick slice of our Campfire Cornbread.
Serves 6
Ingredients
1 Tablespoon Olive Oil
1 Yellow Onion, chopped
3 Celery Stalks, chopped
1 Bell Pepper, cored and diced
3 Garlic Cloves, minced
2 Jalapeños, minced
2 Ears of Corn, husked and silk removed, grilled
2 Tablespoons Tomato Paste
1 Tablespoon Cumin
1 Tablespoon Oregano
1 Tablespoon Crushed Red Peppers
1 (28oz) Can Fire Roasted Tomato
3 Cups Vegetable Broth
1 Can Black Beans, rinsed
1 Can Kidney Beans, rinsed
1 Can Pinto Beans, rinsed
Salt, to taste
For serving
Scallions, minced
Cilantro, minced
Jalapeños, diced
Preparation
In a large pot, over medium, heat olive oil.
Meanwhile, grill corn on high heat.
Add onions, celery, and bell pepper, and cook until the onions are translucent. About 5 minutes.
Add in garlic and cook for another 2-3 minutes until fragrant.
Mix in jalpeños, grilled corn, tomato paste, cumin, oregano, and crushed red peppers. Cook until the jalpeños are tender. About 2 minutes.
Add can of tomatoes and vegetable broth. Bring to a boil.
Reduce heat to low and simmer for 15 minutes.
Add all of the beans and cook for 5 more minutes, or until the beans are hot.
Top with scallions, cilantro, and jalapeños. Serve with our Campfire Cornbread for the perfect soup dipper.
What You’ll Need
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