Yes. You can absolutely call “camping” a party. Aren’t you out there enjoying the company of friends or family? Spending some special time outdoors doing things that you wouldn’t normally do at home? See… that IS a party!
Whether you tent camp, RV camp, cabin camp or backyard camp, there is nothing better than a hot, delicious meal under the stars. Share this vegetarian chili with all the guests – they may just go meatless for good!
So, let’s get cooking! This is a dish that you will need to prepare at home, and transport to your site. Transfer the chili to a pot or pan and reheat on a camp stove or carefully over a camp fire.
Vegetarian Chili
One package of mushrooms, chopped
2 tbsp dried oregano (split)
Olive oil to sauté (about ¼cup)
One Italian squash, chopped
Half a sweet onion, chopped
One 15 oz can of pinto beans
One 15 oz can of black beans
One 15 oz can of red kidney beans
One 15 oz can of diced fire roasted tomatoes
One 8 oz can of tomato sauce
One orange bell pepper, chopped
4 cloves of garlic, minced
½ tbsp of smoked paprika
½ tbsp of cayenne pepper
½ tbsp of ground coriander
- Sauté mushrooms in a frying pan with 1 tbsp of dried oregano. When tender put into a stock pot.
- Sauté squash and onion in olive oil until slightly brown. Add to stock pot.
- Open the cans of beans. Pour out the access liquid in the bean cans up to the level of the beans. Add each can into the pot.
- Open and pour the diced tomatoes and the tomato sauce into the pot.
- Put bell pepper and garlic uncooked into the pot. Put all spices in the pot.
- Simmer for 40 min. Taste for salt. There is already salt in all the canned ingredients, so be careful not to over do it on the salt.
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Herb Butter
About 10 cloves of garlic
1 tbsp olive oil
¼ cup finely chopped Italian parsley
¼ cup finely chopped chives
2 sticks of softened unsalted butter
1 tsp salt
- Preheat the oven to 425F. Peel all the cloves of garlic. Place 6 cloves on a cookie with the olive oil and roast it in the oven for about 5-7 minutes or until lightly browned. Let them cool.
- Mince the roasted and the rest of the fresh garlic and put them in a mixing bowl with the herbs, butter, and salt.
- Mix until well blended.
*Note: You can certainly spoon the butter directly on to a sheet of parchment paper, roll it into a cylinder and put it into the fridge. I like to put parchment paper inside of a cut long ways paper towel roll (never use a toilet paper roll because, well, ew) and spoon it into the middle. The roll gives it a better shape and it is easier to travel with.
Be sure to bring a few of your favorite potatoes to spread the herb butter on. We chose a nice sweet potato, but you can do regular potatoes or even yams. First wrap them tightly in foil. When your camp fire is burned down to hot, white coals, put the potatoes directly onto the coals. It will take about 40 minutes for an average sized potato, on an average fire.
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Corn Bread in a Can
One box of your favorite corn bread mix
2 tbsp of fresh rosemary, minced
½ cup of frozen corn
½ stick of butter
- Preheat the oven at 350F.
- In a small saucepan, melt the butter. Generously brush melted butter on the inside of the can and place the empty can in the oven.
- Make the corn bread according to the instructions on the box. Once completely mixed, add rosemary and corn and mix until well blended.
- Open the oven door, slide the rack out, and carefully pour the mix into can using a ladle until 2/3 full.
- Bake for 25 minutes or until skewer comes out clean.
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And there you have it. Camping party food – vegetarian camping party food! And while we are the subject of camping, we know how you love to decorate… how about a printable party kit that is perfect for celebrating the outdoors?
