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Veggie Chilli - camping recipe

A VEGAN-friendly recipe packed full of hearty vegetables and filling beans - a camping trip just wouldn’t be complete without a big bowl of chilli by the fire! It’s a super easy meal to make out of pretty much standard cupboard ingredients, extremely adaptable, and can easily feed a large group.

Forget your five a day veggies - this will give you that in one meal getting you well ahead of the game! 

 

Camping cheat! Pre-mix the spices in a zip-lock bag or a small tub before you travel if you don’t wish to bring the entire spice rack with you.

 

Ingredients:

 2 romano/bell peppers (of mixed colours)

1 large onion

2-3 cloves garlic

1 tsp paprika (smoked if you have it)

1 tsp turmeric

1/2 tsp cumin

1 small handful of fresh coriander / 1 tbsp. dried

1-2 fresh chillies / or 1-2 tsp of dried powder or flakes (including a dried Chipotle chilli lends a fantastic smoky flavour!)

+ 2 cups of mixed veg (your choice of cauliflower/courgette/sweetcorn/peas/carrot/asparagus stems/green beans)

 

1 vegetable stock cube / bouillon

400g tinned tomatoes

1 tbsp. tomato puree

400g tinned chickpeas (or 1/3 cup dried - soaked overnight)

400g tinned black/kidney beans (or 1/3 cup dried - soaked overnight)

1 cup of chopped mushrooms

 

olive / coconut oil for frying

salt & pepper to taste

 

+ rice / baked potato to serve

optional: cooling yogurt or cream cheese (obviously not a Vegan option though...)

 

Method:

1. If using dried beans (soaked overnight), boil for 1 hour to cook thoroughly. If you're opting to serve with a baked potato get those cooking now...

2. Finely chop the veg, with so much of it this step takes a while!

3. Fry the onion, pepper, and chilli on a medium heat in some oil. Add the remaining veg and continue to fry whilst stirring for a couple of minutes until slightly softened.

4. Stir in the garlic, mushrooms, and spices and season well. Pour over the tomatoes, puree, stock, beans, and chickpeas, and top up with water to barely cover the ingredients.

5. Simmer gently for 20-30 mins, stirring regularly, until veg is completely soft.  

6. Mash sections of the chilli with the back of your spoon or fork to help create a slightly thicker sauce and ladle over your choice of rice or potato. Finish with a dollop of cooling yogurt or soft cheese if you like...

Enjoy! Buy a Dutch Oven set on Amazon now!Buy a Dutch Oven set on Amazon now!

 

This recipe is perfect for cooking in a cast iron pot suspended over the embers, buy a Dutch Oven camping box set on Amazon here >

 

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Sarah is an artist and writer with a lifetime interest in camping and survival techniques.

Living the #vanlife since before it was a hashtag and touring on two wheels with her husband Ryan, they have a wealth of camping and motorcycling knowledge to share, and know a thing or two about packing light! read more


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