Fire Camp Chili

This Fire Camp Chili is a robust and deeply flavorful vegan dish that captures the essence of outdoor cooking. Made with a substantial base of pinto beans, this chili delivers a creamy yet hearty texture that stands up to long simmering times. The addition of jalapeno chiles with their juice provides a bright, spicy kick that cuts through the earthiness of the beans. It is an ideal meal for large gatherings, potlucks, or when you need to feed a crowd with minimal effort. The flavors meld beautifully over hours of low heat, creating a rich, satisfying stew that is both comforting and energizing. Serve it hot with crusty bread or enjoy it as a standalone main course for a truly satisfying experience.

Cooking Method: Boiling, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 120

Calories: 1086.5

Dietary: Gluten-free, Vegan, Vegetarian

Description

This Fire Camp Chili is a robust and deeply flavorful vegan dish that captures the essence of outdoor cooking. Made with a substantial base of pinto beans, this chili delivers a creamy yet hearty texture that stands up to long simmering times. The addition of jalapeno chiles with their juice provides a bright, spicy kick that cuts through the earthiness of the beans. It is an ideal meal for large gatherings, potlucks, or when you need to feed a crowd with minimal effort. The flavors meld beautifully over hours of low heat, creating a rich, satisfying stew that is both comforting and energizing. Serve it hot with crusty bread or enjoy it as a standalone main course for a truly satisfying experience.

Ingredients

100 pound Pinto beans
4 cup Jalapeno chiles with juice

Directions

1
Rinse the pinto beans thoroughly under cold water, discarding any debris or stones.
2
Place the rinsed beans in a large pot or slow cooker and cover with plenty of water.
3
Bring the water to a boil, then reduce heat and simmer for 15 minutes before removing from heat and letting the beans soak for one hour.
4
Drain the soaking water and return the beans to the pot, covering them with fresh water or vegetable broth.
5
Add the jalapeno chiles with their juice to the pot.
6
Bring the mixture to a gentle boil, then reduce heat to low to maintain a steady simmer.
7
Cover the pot partially and simmer for approximately 6 hours, checking occasionally to ensure the beans are still submerged.
8
Add more water or broth as needed to maintain the desired consistency during the cooking process.
9
Stir the chili occasionally to prevent sticking and ensure even cooking.
10
Once the beans are tender and the chili has thickened to your liking, remove from heat.
11
Taste and adjust seasoning with salt and pepper if desired.

Nutrition Facts

Servings 120

Amount Per Serving
Calories 1086.5kcal

% Daily Value *
Total Fat 5.4g9%
Saturated Fat 0.8g4%
Cholesterol 0.0mg0%
Sodium 38.3mg2%
Total Carbohydrate 205.3g69%
Dietary Fiber 68.4g274%
Sugars 8.3g
Protein 68.3g137%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a spicier kick, increase the amount of jalapenos or add diced hot peppers.

This chili can be made in a large stockpot over a campfire or in a slow cooker for convenience.

Store leftovers in airtight containers in the refrigerator for up to 5 days, or freeze for up to 3 months.

If using canned beans, reduce the cooking time significantly and add them in the last 30 minutes of simmering.

Feel free to add other vegetables like onions, garlic, or tomatoes for additional flavor and nutrition.

Keywords: chili, vegan, beans, pinto, jalapeno, camping, slow-cooked, spicy, hearty, american, comfort food, plant-based, stew, protein-rich, meal prep, crowd-pleaser, warming, rustic, simmered, outdoor cooking

Read it online: https://www.chefs-mate.com/recipe/fire-camp-chili/