Chili is easily one of the best camping meals there is, especially when the weather is cool and you need something to warm you up. It’s easy to throw together, can be cooked in a variety of ways—on a camp stove, on an RV stove, in a slow cooker, or over a campfire—and it’s nice and hearty, meaning it’ll fill you up even after a long day of hiking.
Another great thing about chili? There are tons of variations of this yummy dish. Whether you’re looking for a vegetarian dish or want something extra spicy, there is a chili option for you. In this article, we will share some of our favorite chili recipes for cold-weather camping. Make one or two on your next camping trip and thank us later!
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Take It Easy: Easy Basic Chili
Let’s start with the basics. This traditional chili is perfect for those evenings when you need something super easy to put together and fill everyone up. The flavors are so classic that they’re sure to bring back memories of fall seasons past, and the recipe is basic enough that you can add to it or take things out to make it your own.
If you want something easy and free of frills, this is the chili for you!
Ingredients
- 1 lb ground beef (or ground turkey)
- 1 can (15 oz) kidney beans (drained and rinsed)
- 1 can (15 oz) diced tomatoes (with liquid)
- 1 can (15 oz) tomato sauce
- 1 small onion (diced)
- 2 garlic cloves (minced)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped green onions, tortilla chips
Instructions
1. Cook the Meat:
- In a large pot, brown the ground beef or turkey over medium heat until fully cooked. Drain any excess fat.
2. Sauté Onion and Garlic:
- Add the diced onion and garlic to the pot with the cooked meat. Sauté for about 3–4 minutes until the onion softens.
3. Add Spices and Canned Goods:
- Stir in chili powder, cumin, salt, and pepper.
- Add the kidney beans, diced tomatoes (with their liquid), and tomato sauce. Stir everything together.
4. Simmer:
- Bring the chili to a simmer. Reduce heat to low, cover the pot, and let it simmer for 15–20 minutes, stirring occasionally.
5. Serve:
- Ladle into bowls and add your favorite toppings like shredded cheese, sour cream, or tortilla chips.
Make It Spicy: Super Hot Chili
Some like it hot, and if you’re one of those, the basic chili recipe above may not offer enough spice. You could of course tweak the recipe above and add more spices, but we prefer using the spicy chili recipe below.
This is one of the best chili recipes for cold days, because it uses jalapeño peppers as well as a variety of powdered spices. This creates a fiery hot meal that will definitely wake you up and warm you up from the inside out.
Ingredients
- 1 lb ground beef (or ground turkey)
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 3 garlic cloves (minced)
- 1 jalapeño (diced, seeds removed for less heat)
- 1 can (15 oz) black beans (drained and rinsed)
- 1 can (15 oz) kidney beans (drained and rinsed)
- 1 can (15 oz) diced tomatoes (with liquid)
- 1 can (8 oz) tomato sauce
- 1 cup beef or chicken broth
- 1 tablespoon chili powder
- 1 tablespoon cayenne pepper (adjust to taste)
- 1 tablespoon chipotle chili powder (for smoky heat)
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon crushed red pepper flakes (optional, for extra heat)
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro, avocado, tortilla chips
Instructions
1. Cook the Meat:
- In a large pot, heat olive oil over medium heat. Add the ground beef or turkey and cook until browned. Drain any excess fat and set the meat aside.
2. Sauté Vegetables:
- In the same pot, add the diced onion, garlic, and jalapeño. Sauté for 5–7 minutes until softened and fragrant.
3. Add Spices:
- Stir in chili powder, cayenne pepper, chipotle chili powder, cumin, smoked paprika, crushed red pepper flakes (if using), salt, and pepper. Let the spices cook for 1–2 minutes to release their flavors.
4. Add Beans and Tomatoes:
- Stir in the black beans, kidney beans, diced tomatoes (with liquid), tomato sauce, and broth. Return the cooked meat to the pot.
5. Simmer the Chili:
- Bring the chili to a simmer, reduce heat to low, and cover. Let it simmer for 25–30 minutes, stirring occasionally to allow the flavors to meld.
6. Adjust Heat (Optional):
- Taste the chili and adjust the spice level by adding more cayenne, crushed red pepper flakes, or chipotle chili powder if you want it spicier.
7. Serve:
- Ladle into bowls and top with shredded cheese, sour cream, cilantro, avocado, or any other toppings you like.
Chicken Out: Yummy Chicken Chili
Want chili but don’t have any beef on hand? Not to worry, chicken can make an excellent chili as well. Of course, you can simply add shredded chicken to any of the recipes on this list, but we prefer using the chicken chili recipe below. This recipe combines flavors perfectly to compliment the chicken and create a southwestern sort of blend.
Want to add an extra flair? Shredded cheese, sour cream, avocado, and tortilla chips can all be offered as toppings.
Ingredients
- 1 lb boneless, skinless chicken breasts (cubed)
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 3 garlic cloves (minced)
- 1 green bell pepper (diced)
- 1 can (15 oz) white beans (drained and rinsed)
- 1 can (15 oz) diced tomatoes (with liquid)
- 1 can (4 oz) green chilies (mild or hot, to taste)
- 1 cup chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground cayenne pepper (optional, for heat)
- Salt and pepper to taste
- 1 cup frozen corn
- ¼ cup fresh cilantro (chopped)
- Juice of 1 lime
- Optional toppings: shredded cheese, sour cream, tortilla chips, avocado
Instructions
1. Cook the Chicken:
- Heat olive oil in a large pot over medium heat.
- Add the cubed chicken, season with salt and pepper, and cook for 5–7 minutes until browned and cooked through. Remove the chicken from the pot and set aside.
2. Sauté Vegetables:
- In the same pot, add the diced onion and bell pepper. Sauté for about 5 minutes until softened.
- Add the garlic and cook for another minute until fragrant.
3. Add Spices:
- Stir in chili powder, cumin, smoked paprika, and cayenne (if using). Cook for another minute to let the spices bloom.
4. Simmer the Chili:
- Add the diced tomatoes, green chilies, white beans, chicken broth, and the cooked chicken back into the pot.
- Bring the mixture to a simmer, reduce heat to low, and cover the pot. Let it cook for 20 minutes, stirring occasionally.
5. Finish with Corn and Cilantro:
- After 20 minutes, stir in the frozen corn, lime juice, and fresh cilantro.
- Let it cook for another 5 minutes.
6. Serve:
- Ladle the chili into bowls and top with your favorite garnishes like shredded cheese, sour cream, tortilla chips, or avocado.
Be Cheesy: Creamy Cheesy Chili
Sometimes you just feel a little cheesy. In this case, we recommend the creamy cheesy chili recipe below. This rich and flavorful meal takes traditional chili to a whole new level, using cream cheese to create a creamy base and a whole lot of shredded cheese for that savory, cheesy flavor we all know and love.
Want even more cheese than the recipe calls for? You can always add a handful to your bowl.
Ingredients
- 1 lb ground beef (or ground turkey)
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 3 garlic cloves (minced)
- 1 green bell pepper (diced)
- 1 can (15 oz) black beans (drained and rinsed)
- 1 can (15 oz) kidney beans (drained and rinsed)
- 1 can (15 oz) diced tomatoes (with liquid)
- 1 can (8 oz) tomato sauce
- 1 cup beef or chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups shredded cheddar cheese (divided)
- ½ cup cream cheese
- Optional toppings: extra shredded cheese, sour cream, green onions, tortilla chips
Instructions
1. Cook the Meat:
- In a large pot, heat olive oil over medium heat. Add the ground beef or turkey and cook until browned. Drain excess fat and set the meat aside.
2. Sauté Vegetables:
- In the same pot, add the diced onion, bell pepper, and garlic. Sauté for about 5–7 minutes until softened.
3. Add Spices and Canned Goods:
- Stir in the chili powder, cumin, smoked paprika, salt, and pepper.
- Add the black beans, kidney beans, diced tomatoes (with their liquid), tomato sauce, and broth. Stir everything together.
4. Simmer the Chili:
- Add the cooked ground meat back into the pot. Bring the chili to a simmer, reduce heat to low, and cover. Let it cook for 20–25 minutes, stirring occasionally.
5. Make it Cheesy:
- After simmering, stir in the cream cheese until it melts completely and incorporates into the chili.
- Gradually add 1½ cups of shredded cheddar cheese, stirring until it melts and becomes creamy. Save the remaining cheese for serving.
6. Serve:
- Ladle the chili into bowls and top with the extra shredded cheese and any additional toppings like sour cream, green onions, or tortilla chips.
Pumpkin Chili
Chili is a fall favorite food. So is pumpkin. Why not combine the two to create an incredible fusion of fall flavors that the whole family is sure to love?
The pumpkin chili below is awesome because it can be made with any ground meat or without any meat at all, meaning it’ll please a wide variety of people. We love the texture and flavor the pumpkin adds to the mix and find this is one of the most ideal chili recipes for cold-weather camping.
Ingredients:
- 1 lb ground turkey (or ground beef, or leave out for vegan/vegetarian)
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 3 garlic cloves (minced)
- 1 bell pepper (diced)
- 1 can (15 oz) black beans (drained and rinsed)
- 1 can (15 oz) kidney beans (drained and rinsed)
- 1 can (15 oz) diced tomatoes (with liquid)
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 1 cup vegetable or chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cinnamon (optional, for a touch of warmth)
- Salt and pepper to taste
- ¼ cup fresh cilantro (chopped)
- Juice of 1 lime
- Optional toppings: avocado, sour cream, shredded cheese, tortilla chips
Instructions
1. Cook the Meat:
(skip this step for vegan/vegetarian)
- In a large pot, heat olive oil over medium heat. Add the ground turkey or beef and cook until browned. Remove the meat from the pot and set aside.
2. Sauté the Vegetables:
- In the same pot, add the onion, bell pepper, and garlic. Sauté for 5–7 minutes until softened and fragrant.
3. Add the Pumpkin and Beans:
- Stir in the black beans, kidney beans, diced tomatoes, pumpkin puree, and broth.
4. Add Spices:
- Stir in chili powder, cumin, smoked paprika, cinnamon (if using), salt, and pepper. Add the cooked meat back into the pot (if using).
5. Simmer:
- Bring the chili to a simmer, reduce the heat to low, and cover. Let it cook for 20–25 minutes, stirring occasionally.
6. Finish with Cilantro and Lime:
- Stir in the fresh cilantro and lime juice for brightness just before serving.
7. Serve:
- Ladle the chili into bowls and top with your favorite garnishes like avocado, sour cream, shredded cheese, or tortilla chips.
Go Vegan: Vegan Chili
Not everyone eats animal products. We recognize that. The good news? There are tons of amazing vegan chilis out there that are perfect for vegans and non-vegans alike.
The recipe below is one of our favorites. It uses a wide variety of veggies as well as several spices to create a magical chili that you’re sure to enjoy. You might even want to double the recipe because this stuff makes for amazing leftovers!
Ingredients
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 3 garlic cloves (minced)
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- 2 medium carrots (diced)
- 1 zucchini (diced)
- 1 can (15 oz) black beans (drained and rinsed)
- 1 can (15 oz) kidney beans (drained and rinsed)
- 1 can (15 oz) diced tomatoes (with liquid)
- 1 can (15 oz) tomato sauce
- 1 cup vegetable broth
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground cayenne pepper (optional, for heat)
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup frozen corn
- ¼ cup fresh cilantro (chopped)
- Juice of 1 lime
- Optional toppings: avocado, vegan sour cream, tortilla chips, chopped green onions
Instructions
1. Sauté Vegetables:
- Heat olive oil in a large pot over medium heat.
- Add the diced onion, bell peppers, carrots, and zucchini. Sauté for about 5–7 minutes until the vegetables soften.
2. Add Garlic and Spices:
- Add the minced garlic and sauté for another minute until fragrant.
- Stir in chili powder, cumin, smoked paprika, cayenne (if using), and dried oregano. Cook for 1–2 minutes to let the spices bloom.
3. Add Beans and Tomatoes:
- Add the black beans, kidney beans, diced tomatoes, tomato sauce, and vegetable broth.
- Stir everything together and bring the mixture to a simmer.
4. Simmer the Chili:
- Reduce the heat to low, cover the pot, and let it simmer for 25–30 minutes, stirring occasionally.
5. Finish with Corn and Lime:
- Stir in the frozen corn, fresh cilantro, and lime juice.
- Cook for another 5 minutes to heat everything through.
6. Serve:
- Serve the chili in bowls and top with your favorite vegan garnishes like avocado, vegan sour cream, or tortilla chips.
As you can see, there are tons of amazing chili recipes for cold-weather camping, and honestly these are just the tip of the iceberg. We recommend trying a couple that sound good to you and changing them up as you see fit, creating the perfect chili for you and your crew to enjoy during your autumn camping adventures!
