Vegan Campfire Chili

October 9, 201759 Comments

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Vegan Campfire Chili ~

Rich and hearty chili that can be made on the stovetop or outdoors over a fire.

Serve with Vegan Cornbread.

Vegan Campfire Chili - A hearty and spicy vegan chili that is sure to warm you up on a cold night! Also includes recipe for Homemade Chili Seasoning!

Table of Contents

Easy Vegan Chili Recipe

Campfire Chili is an ideal dish for camping season, especially as the air gets crisp. The hearty mix of beans, rich spices, and a savory tomato base makes it perfect for campfire cooking, delivering warmth and comfort after a day outdoors. Prepared in a Dutch oven over an open flame, it takes on a smoky flavor that enhances the simplicity of the ingredients, making it a satisfying meal for everyone around the fire.

This vegetarian chili recipe can also be easily prepared on the stovetop at home for cozy nights in.

I like this easy recipe because it’s made with simple ingredients that I almost always have on hand. The versatility of the ingredients also means it’s easy to customize based on what you have in your pantry, and it never fails to deliver bold, classic chili flavors.

Ingredients for Vegan Campfire Chili

1 tablespoon olive oil
14 ounces vegan ground beef
1/4 cup yellow onion diced
1 1/2 cups tomato sauce
15 ounces canned dark red kidney beans, drained and rinsed
1 cup pico de gallo
2 tablespoons chili seasoning blend
1/2 teaspoon ground black pepper
1/4 teaspoon garlic salt

Ingredient Notes

Olive Oil: A staple base for sautéing, adding richness to the chili.
Vegan Ground Beef: Choose your favorite plant-based meat substitute or tofu crumbles for a meaty texture. Or for an all-bean chili, swap it for two cans of beans such as chili beans or pinto beans.
Tomato Sauce: Adds depth and helps create the rich chili base.
Kidney Beans: You can also use other types of beans, such as black beans, for a different texture or flavor.
Pico de Gallo: Fresh chunky pico de gallo brings extra zest and flavor. A can of fire-roasted diced tomatoes can be substituted, if needed.
Chili Seasoning: Pre-blended chili seasoning adds heat and depth. Adjust based on your spice preference.
Black Pepper & Garlic Salt: For seasoning and extra flavor.

How to Make Vegan Campfire Chili

STEP ONE: Sauté the onion and beef substitute.In a large saucepan over medium-high heat, add the olive oil. Once hot, add the vegan ground beef and diced yellow onion. Cook, stirring frequently and breaking up any large chunks, until the plant meat is browned and the onion is softened and fragrant.

STEP TWO: Add remaining ingredients. Add the drained kidney beans, tomato sauce, salsa, chili seasoning, black pepper, and garlic salt. Stir everything together until well combined.

STEP THREE: Simmer. Lower the heat to a simmer, cover the pot, and cook for about 1 hour, allowing the flavors to meld. Adjust seasonings to taste before serving.

Outdoor Cooking Option: To prepare this chili over a campfire, use a Dutch oven or cast-iron pot. Place it over direct heat in a campfire ring, and follow the same steps as above. Keep an eye on the fire and adjust the heat by moving the pot as necessary.

Chili Topping Suggestions

Top your veggie chili with one or more of these tasty add-ons:

Green onions
Shredded vegan cheese – cheddar or pepper jack pair well with this chili
Vegan sour cream
Crushed tortilla chips
Sliced jalapeño peppers

FAQ

What if my chili is too thick? If the chili thickens too much while cooking, thin it out by adding vegetable broth or a splash of beer for extra flavor.
What if the chili is too spicy? To reduce heat, add a little brown sugar or more tomato sauce. This will help balance out the spiciness.
How can I spice up mild chili? If your chili is too mild, kick up the heat with red pepper flakes, cayenne pepper, or a dash of hot sauce.
Can I make this in a slow cooker? Yes. After browning the ground beef substitute and onions, transfer along with the rest of the ingredients into the slow cooker. Cook on low for 6 hours or on high for 2-3 hours, allowing the flavors to fully develop. Stir occasionally and adjust seasonings as needed before serving.

Storage

Store leftover chili in an airtight container in the refrigerator. Reheat on the stovetop or in the microwave. Leftover chili is great over a baked potato!

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