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Simple One-Pot Camping Chili

Best served in a bag of chips.
Cook Time 35 minutes
Servings 6

Ingredients

WHAT YOU'LL NEED

  • 1 Tbsp. avocado oil
  • 1 large onion, diced
  • 1 medium green bell pepper, stem removed, diced
  • 1 medium yellow bell pepper, stem removed, diced
  • 1 medium orange bell pepper, stem removed, diced
  • 1 16 ounce can low sodium black beans, drained and rinsed
  • 1 16 ounce can low sodium red kidney beans, drained and rinsed
  • 1 16 ounce can corn, drained
  • ½ to 1 packet of chili mix*
  • 1 16 ounce jar of mild salsa
  • 2 cups water (use the salsa jar)

Toppings

  • Vegan shredded cheese
  • Avocado slices
  • Vegan sour cream
  • Tortilla chips

Instructions

HOW TO MAKE IT

  • In a large pot heat 1 Tbsp. oil over medium heat. Add the onion and bell peppers. Cook and stir for 10 minutes until softened.
  • Add the beans, corn, and chili mix. Cook for about 5 minutes until everything is coated and the spices smell fragrant. Add the salsa. Fill the salsa jar with water and shake to release any last bits of salsa. Add to the pot. Bring to boiling. Boil for 3 minutes. Reduce to a simmer and cook for 10 minutes more. Remove from heat and serve. Makes 6 to 8 servings.
  • Top your chili with vegan shredded cheese, avocado, vegan sour cream, or tortilla chips, and then serve.

Notes

Adding plant-based meat: To add plant based meat, sauté 1 cup of plant-based meat crumbles in the oil until browned. Continue following the recipe from there.
*Make your own chili mix: Combine 2 teaspoons chili powder, 2 teaspoons garlic powder, 2 teaspoons Cumin, 1 teaspoon onion powder.  
Prep Ahead:  Dice your onions and bell peppers ahead of time and place them in reusable ziplock bags or a food container. The tomatoes found in most chili dishes will come from the salsa in this recipe.