One-Pot Campfire Chili Cornbread Casserole
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  • CourseMain Dish
  • CuisineVegetarian
4 people
4 people
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 15oz. cans of black beans, drained
  • 1 14.5oz. can of diced tomatoes
  • 1/2 cup water
  • 1 vegetable bouillon cube
  • 1 8oz. jar of salsa
  • 1 15oz. 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)
Servings: people
  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 top. 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. Mix together the cornmeal, flour, baking powder, and salt in a large bowl (this step can be done at home beforehand). 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 batter is formed.
  4. Lightly spread batter evenly over the chili mixture to create a cornbread top and cover. Let simmer for 20 minutes. Check routinely, as fires can be unpredicable.
  5. Remove from heat once the cornbread is cooked all the way through.
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