Image for One-Pot Campfire Chili Cornbread Casserole

Kettle on fire

One-Pot Campfire Chili Cornbread Casserole
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
  • CuisineVegetarian
Ingredients for chili
  • 1/4 cup olive oil
  • 1 large onion
  • 2 medium bell peppers, chopped
  • 2 Tbsp chili powder
  • 1 Tbsp garlic powder
  • 2 tsp dried oregano
  • 1 1/2 tsp cumin
  • 1/2 tsp cayenne pepper
  • 3 15 oz. cans of black beans, drained
  • 1 14.5 oz can of diced tomatoes
  • 1/2 cup water
  • 1 vegetable bouillon cube
  • 1 8 oz jar of salsa
  • 1 15 oz can of corn, drained
Ingredients for cornbread
  • 2 cups cornmeal
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/3 cup vegetable oil
  • 2 Tbsp maple syrup
  • 2 cups your preferred milk (dairy or nondairy)
  1. If camping, build your fire (this recipe also works well on a camp stove or at home on the stove). Once your fire is burning nicely, place a large pot (preferably cast iron) on the grill grate (or stove). Saute onions and peppers until softened and fragrant (about 5 minutes, depending on how hot your fire is).
  2. Mix chili powder, garlic powder, cumin, oregano, cayenne, beans, bouillon cube, tomatoes, salsa, and corn. Add the water and bring to a boil.
  3. Which together the cornmeal, flour, baking powder, and salt in a large bowl (this step could be done at home). Make a well in the center of the dry ingredients and pour in the vegetable oil, maple syrup, and milk. Slowly whisk together the wet ingredients and then start mixing in the dry ingredients as you whisk until a thick better is formed.
  4. Lightly spread batter evenly over the chili mixture to create a cornbread top and cover. Let simmer for 20 minutes (but check routinely, as fires can be unpredicable).
  5. Remove from heat once the cornbread is cooked all the way through.
Share this Recipe