There are some days outside when the hills just don't stop going, your legs feel as if you're moving through treacle and your gear seems to have gotten heavier since this morning. For these days, there's not much that trumps a hearty bowl of grub come to the end of the day.
For those days, this vegan campfire chili is just the ticket. Not only is it incredibly delicious, it's full of protein, fibre and carbohydrates which is just what your body needs after a day's exertion.
This vegan chili is a wholesome dish of fiery flavours and spices. Throw in a couple of extra chillis and you'll stay warm tucking into a bowl as the sun sets over your camp.
When it comes to vegan camping meals, this campfire chili is always a resounding favourite. It's not a super lightweight meal as the recipe uses two cans and some other heavy ingredients such as a carrot and onion. This means it's better suited to cycling or car camping trips where you can carry more.
This chilli is:
1) Begin by heating up some oil in a pan and chopping the onion finely. Once the pan is hot, add the onion and fry until slightly softened.
2) Meanwhile crush and chop your garlic. Once the onion has softened slightly, add the garlic and it'll already bring hungry tums flocking with that delicious smell. Chop the carrots in rings and then half them before adding them to the pot to soften. The finer you chop them, the quicker they'll cook and the sooner dinner will be ready.
3) Then add the can of chopped tomatoes, fresh chilli (if you're using it), stock cube and the herb mix. Stir to combine and allow all the flavours to combine for about 4 minutes. You may need to stir occasionally to stop it from sticking.
4) Add the pepper, stir in and allow it to cook for 3 minutes.
5) Then add the tin of kidney beans, soy mince and leafy greens if you're using them. Stir to combine occasionally and let it cook for 5 minutes.
You can always sub the kidney beans for another type of bean or any canned pulse would work. Beans work best as they soften and release a tasty bean flavour into the sauce.
I use kale as it holds its own and is packed with nutrients. However, you can easily sub for any leafy green of your choice, such as spinach or greens.
6) Finally add the tin of sweetcorn to the pot. Stir in and allow to cook for 3 minutes before being ready to serve.
7) Crush some tortillas on top along with a squeeze of lime and serve with rice.
This recipe can be kept simple for trips where weight and space are limited. Or, turn it into a campfire feast with the additional extras.
There's no need to skimp on taste if keeping it simple as it's still incredibly tasty and full of good stuff. The additional extras give it even more flavour and flair to impress your fellow hungry campers.
This dish is always a winner with hungry campers but of course, it's also a great one to make at home if you're on the hunt for a tasty one-pot meal.