27+ Best Campfire Dutch Oven Chili Recipes for Outdoor Cooking

There’s nothing quite like the comfort of a warm, hearty chili enjoyed around a crackling campfire.

Whether you’re deep in the woods or lounging at your favorite campsite, Dutch oven chili recipes are the ultimate outdoor meal: easy to cook, incredibly satisfying, and packed with flavor. The beauty of Dutch oven cooking is its versatility—you can simmer smoky meat-based chilis, experiment with vegetarian blends, or spice things up with bold global influences.

In this post, we’ve gathered 27+ campfire Dutch oven chili recipes that will turn your camping meals into culinary highlights.

From timeless classics and white chicken chilis to unexpected twists like peanut butter or espresso chili, there’s a bowl for every taste and every type of camper.

These recipes are tried, tested, and ready for the outdoors—no fancy gear needed, just fire, a sturdy pot, and a big appetite.

27+ Best Campfire Dutch Oven Chili Recipes for Outdoor Cooking

With over 27 Dutch oven chili recipes to choose from, your next campfire meal just got a major upgrade.

These chilis go beyond basic—they’re bold, creative, and full of comforting, smoky goodness. Whether you’re feeding a hungry group, looking for meatless options, or simply spicing up your go-to meals, there’s something here for every kind of camper.

So pack your pot, grab your ladle, and let the chili magic begin.

Campfire Cowboy Chili

Campfire Cowboy Chili is a rugged, flavorful dish that brings the taste of the Old West straight to your cast iron Dutch oven.

This recipe is simple but packs a smoky punch, making it perfect for evenings under the stars. It’s ideal for those who enjoy a classic meaty chili with a balance of spice and heartiness, slow-cooked to perfection over hot coals.

Ingredients:

• 2 tbsp olive oil
• 1 ½ lbs ground beef
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 2 cans (14.5 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) pinto beans, drained
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 cup beef broth
• Optional toppings: shredded cheddar, chopped green onions, sour cream

Place the Dutch oven directly over the campfire or on a grate.

Heat olive oil and brown the ground beef until fully cooked, breaking it apart with a spoon.

Add chopped onion and garlic, cooking until soft and fragrant.

Stir in tomato paste, chili powder, cumin, paprika, salt, and pepper.

Mix well to coat the meat. Add the diced tomatoes, beans, and beef broth. Bring the mixture to a boil, then move the Dutch oven to a lower heat area of the fire.

Simmer uncovered for 30–45 minutes, stirring occasionally, until the chili thickens.

Serve hot with your choice of toppings.

Campfire Cowboy Chili delivers that timeless, smoky chili flavor with minimal fuss.

Whether you’re feeding a hungry group of campers or just relaxing with friends by the fire, this chili offers bold taste and satisfying warmth that makes every bite feel like home.

Smoky Trail Chili

Smoky Trail Chili is a campfire favorite that combines hearty ingredients and bold seasonings to warm you from the inside out.

Its rich layers of flavor develop beautifully in a Dutch oven, thanks to the slow simmering process over open flames.

The added smoked paprika and chipotle bring depth to this chili, making it perfect for chilly nights in the great outdoors.

Ingredients:

• 2 tbsp vegetable oil
• 1 lb ground sausage or ground beef
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cans fire-roasted diced tomatoes
• 1 can black beans, drained
• 1 can chili beans in sauce
• 1 chipotle pepper in adobo, minced
• 2 tsp smoked paprika
• 1 tbsp chili powder
• 1 tsp oregano
• Salt and pepper to taste
• ½ cup water or beer

Heat oil in your Dutch oven over medium campfire heat.

Brown the sausage or beef, breaking it apart. Add the onion, garlic, and bell peppers; cook until softened.

Stir in the spices, including smoked paprika and chipotle, allowing them to bloom for a minute. Add the tomatoes, beans, and liquid (water or beer).

Stir thoroughly. Bring to a boil, then reduce heat and simmer uncovered for 40–50 minutes.

Stir occasionally to avoid burning on the bottom.

Once thickened and aromatic, remove from heat and let rest for a few minutes before serving.

Smoky Trail Chili is made for the wanderer who craves rich, smoky comfort after a long day of hiking or paddling.

This dish is bold, balanced, and perfect for campfire camaraderie, offering a flavor that lingers long after the last spoonful.

Backwoods Turkey Chili

Backwoods Turkey Chili is a lighter, leaner alternative to traditional beef chili, without compromising on taste.

Designed for outdoor enthusiasts looking for a healthier option, this chili features ground turkey, fresh veggies, and an aromatic blend of spices.

It’s a wholesome and filling meal, ideal for cool evenings under the open sky.

Ingredients:

• 1 tbsp olive oil
• 1 ½ lbs ground turkey
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 can corn kernels, drained
• 1 can crushed tomatoes (28 oz)
• 1 can white beans, drained
• 1 tbsp chili powder
• 1 tsp ground coriander
• 1 tsp cumin
• Salt and pepper to taste
• ½ cup vegetable broth

Heat olive oil in your Dutch oven over the campfire.

Cook ground turkey until no longer pink. Add onion and garlic, stirring until translucent.

Stir in diced zucchini and corn, cooking for 5 minutes.

Mix in crushed tomatoes, white beans, and seasonings.

Pour in vegetable broth, stirring everything together.

Bring to a gentle boil, then reduce heat and simmer uncovered for 35–40 minutes, stirring occasionally.

The chili should be thick and flavorful. Let cool slightly before serving.

Backwoods Turkey Chili proves that campfire meals can be both nourishing and satisfying.

With its fresh vegetables and lean protein, it’s a smart option for campers who want a guilt-free chili without sacrificing that familiar, comforting flavor.

Three Bean Camp Chili

Three Bean Camp Chili is a vegetarian-friendly option that doesn’t skimp on flavor or texture. With a variety of beans and rich spices, this hearty dish satisfies meat-eaters and vegetarians alike.

The slow simmer in a Dutch oven allows the beans to absorb the bold flavors, resulting in a deeply comforting and filling chili that’s ideal for sharing around the fire.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 can black beans, drained
• 1 can kidney beans, drained
• 1 can garbanzo beans (chickpeas), drained
• 1 can crushed tomatoes (28 oz)
• 1 tsp cumin
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp dried oregano
• Salt and black pepper to taste
• ½ cup water or vegetable broth

Place your Dutch oven over medium heat on the campfire.

Heat the olive oil, then sauté onions, garlic, and red bell pepper until softened.

Add the zucchini and cook for a few minutes.

Stir in the beans, crushed tomatoes, water (or broth), and spices.

Mix well and bring to a boil.

Move the Dutch oven to a cooler part of the fire and simmer uncovered for 30–40 minutes, stirring occasionally.

The chili should thicken slightly and the flavors should meld beautifully.

Three Bean Camp Chili is a colorful, nutritious, and flavor-packed recipe that proves meatless meals can be just as satisfying.

It’s the perfect crowd-pleaser for mixed dietary needs and offers a deliciously hearty option for chilly campfire nights.

Spicy Rancher’s Chili

Spicy Rancher’s Chili is for those who like their chili with a fiery kick and bold attitude.

This meat-forward recipe includes a blend of ground beef and spicy chorizo, giving it a rich, savory base.

The heat is amplified with jalapeños and bold spices, making it a must-have meal after a long day of ranch work—or just a long hike.

Ingredients:

• 1 tbsp oil or bacon fat
• 1 lb ground beef
• ½ lb chorizo sausage
• 1 small onion, diced
• 1 jalapeño, seeded and minced
• 2 cloves garlic, minced
• 1 can diced tomatoes with green chilies
• 1 can red beans, drained
• 1 tbsp chili powder
• 1 tsp cayenne pepper
• 1 tsp cumin
• ½ tsp cinnamon (optional, for depth)
• Salt and pepper to taste
• ½ cup beef broth or beer

In your Dutch oven over the fire, heat the oil or bacon fat.

Brown the beef and chorizo together, breaking them up as they cook.

Add onion, garlic, and jalapeño; sauté until tender.

Stir in the spices and cook for a minute to bloom their flavors.

Add the tomatoes, beans, and broth (or beer).

Stir well and bring to a simmer.

Move the Dutch oven to a slightly cooler spot and let the chili simmer uncovered for 35–45 minutes, stirring occasionally. Serve with cornbread or tortilla chips.

Spicy Rancher’s Chili offers a no-nonsense, bold taste that’s perfect for fire-side dinners with a bit of heat.

It’s warming, robust, and loaded with just the right level of spice to leave your tastebuds tingling.

Sweet Potato Camp Chili

Sweet Potato Camp Chili brings a rustic, earthy sweetness to the traditional chili recipe.

Perfect for vegetarians or those seeking a twist on the classic, this version blends sweet potatoes with smoky spices and black beans for a deeply flavorful, nutritious dish.

It’s a great option for cool-weather camping and offers both comfort and balance in every bite.

Ingredients:

• 2 tbsp olive oil
• 1 large sweet potato, peeled and cubed
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 can black beans, drained
• 1 can fire-roasted tomatoes
• 1 tbsp tomato paste
• 1 tsp chili powder
• 1 tsp ground cumin
• ½ tsp cinnamon
• ½ tsp smoked paprika
• Salt and pepper to taste
• 1 cup vegetable broth

Heat olive oil in your Dutch oven over the campfire.

Add the sweet potato cubes and cook for 5–7 minutes, stirring often.

Add onion, garlic, and bell pepper; sauté until soft. Stir in the tomato paste and spices, cooking for a minute.

Add beans, tomatoes, and broth.

Mix well and bring to a gentle boil.

Reduce heat and simmer uncovered for 40 minutes, or until the sweet potatoes are tender and the chili thickens.

Stir occasionally to prevent sticking.

Sweet Potato Camp Chili is a wholesome, slightly sweet twist on traditional chili that still delivers all the warmth and comfort you expect around the fire.

It’s hearty, full of depth, and perfect for both veggie lovers and meat-eaters looking for something new.

Lumberjack Chili

Lumberjack Chili is a thick, meaty chili built for big appetites and long days outdoors.

This one-pot wonder is loaded with beef, bacon, and beans, offering a smoky, rich flavor that sticks to your ribs.

Designed for hungry campers and hardworking hands, it’s the kind of meal that warms both body and spirit after a day in the woods or by the lake.

Ingredients:

• 1 tbsp bacon grease or oil
• 4 slices thick-cut bacon, chopped
• 1 ½ lbs ground beef
• 1 onion, diced
• 3 garlic cloves, minced
• 1 can crushed tomatoes (28 oz)
• 1 can pinto beans, drained
• 1 can chili beans in sauce
• 2 tbsp tomato paste
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp ground cumin
• Salt and pepper to taste
• ½ cup beef broth or water

Start your Dutch oven over medium heat on the campfire.

Cook the chopped bacon until crispy, then remove and set aside.

In the remaining grease, brown the ground beef, adding onions and garlic once the meat starts to brown.

Cook until onions are translucent. Stir in tomato paste, spices, and seasonings.

Add the crushed tomatoes, beans, cooked bacon, and broth.

Bring to a simmer, then reduce heat and let it cook uncovered for 40–50 minutes, stirring occasionally until thick and flavorful.

Lumberjack Chili is big, bold, and filling—exactly what you want when you’re feeding a group of hungry campers.

Its deep, smoky flavor and chunky texture make it a favorite by the fire, especially when served with crusty bread or cornbread on the side.

Wildfire Chicken Chili

Wildfire Chicken Chili offers a lighter take on campfire chili without sacrificing flavor.

Made with shredded chicken, white beans, and a tangy green chili base, this variation is perfect for those looking for a zesty, slightly spicy bowl of comfort.

It’s a great break from the usual red chili, and its fresh, citrusy flavors pair well with a cool evening under the stars.

Ingredients:

• 2 tbsp olive oil
• 1 lb boneless skinless chicken thighs or breasts
• 1 onion, diced
• 2 garlic cloves, minced
• 1 can green chilies (4 oz)
• 1 can white beans, drained
• 1 can corn kernels, drained
• 1 tsp ground cumin
• ½ tsp oregano
• ½ tsp chili powder
• Salt and pepper to taste
• Juice of 1 lime
• 2 cups chicken broth
• Fresh cilantro and shredded cheese (optional toppings)

Heat oil in the Dutch oven and cook chicken until browned on both sides.

Remove and shred with forks. In the same pot, sauté onion and garlic until softened.

Add green chilies, corn, white beans, cumin, oregano, chili powder, and salt. Stir well.

Return shredded chicken to the pot and pour in chicken broth.

Simmer uncovered over low heat for 30–40 minutes.

Stir in lime juice before serving and garnish with fresh cilantro or cheese if desired.

Wildfire Chicken Chili brings bright, bold flavor with a southwestern twist, making it a standout among campfire meals.

It’s both refreshing and satisfying—a great way to mix up your chili routine while still embracing the rustic charm of Dutch oven cooking.

Autumn Harvest Chili

Autumn Harvest Chili captures the flavors of fall with a cozy blend of vegetables, beans, and savory spices.

This vegetarian chili is perfect for seasonal camping trips, combining ingredients like pumpkin puree and warm spices to create a uniquely comforting dish.

It’s a creative spin on traditional chili that’s hearty enough to please everyone around the fire.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 can pumpkin puree (15 oz)
• 1 can fire-roasted diced tomatoes
• 1 can cannellini beans, drained
• 1 can black beans, drained
• 1 tsp cinnamon
• 1 tsp chili powder
• ½ tsp nutmeg
• ½ tsp cumin
• Salt and black pepper to taste
• 1 cup vegetable broth

Warm the Dutch oven over the fire and add olive oil.

Sauté onion, garlic, and bell pepper until tender.

Stir in the pumpkin puree, tomatoes, beans, and spices.

Mix thoroughly, then add vegetable broth to loosen the mixture.

Bring to a low boil, then simmer uncovered for 35–45 minutes, stirring occasionally.

The chili should be thick and rich, with a slight sweetness balanced by savory notes.

Autumn Harvest Chili is a seasonal favorite that brings comfort and creativity to your campfire menu.

Its rich texture and warm spice profile make it ideal for crisp evenings and cozy gatherings outdoors, especially when paired with a blanket and a warm drink.

Campfire Bison Chili

Campfire Bison Chili offers a leaner, richer alternative to beef chili, showcasing the bold, slightly sweet flavor of ground bison.

This chili is high in protein and lower in fat, making it a smart choice for campers looking for a hearty yet wholesome meal.

Slow-cooked over a fire, it develops deep flavors and a rustic charm that’s perfect for outdoor adventures.

Ingredients:

• 1 tbsp avocado oil or olive oil
• 1 ½ lbs ground bison
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 1 can fire-roasted diced tomatoes
• 1 can black beans, drained
• 1 can red kidney beans, drained
• 2 tbsp tomato paste
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp salt
• ½ tsp black pepper
• 1 cup beef or vegetable broth

Heat the oil in your Dutch oven over the campfire.

Add ground bison and cook until browned.

Stir in chopped onion and garlic and cook until soft.

Mix in tomato paste and all spices, cooking for another minute.

Add tomatoes, beans, and broth. Stir well and bring to a boil.

Move the Dutch oven to a cooler spot and simmer uncovered for 40–50 minutes, stirring occasionally.

Adjust seasoning as needed and serve hot.

Campfire Bison Chili is a wild and robust take on the traditional, delivering deep flavor and lean protein in every bite.

Perfect for cooler nights in the backcountry, it’s a fulfilling meal that fuels your next adventure without weighing you down.

Red Lentil Trail Chili

Red Lentil Trail Chili is a fast-cooking, plant-based chili that’s ideal for hikers, backpackers, and minimalist campers.

Lentils cook quickly and provide plenty of protein and fiber, while the tomato-based broth and warming spices create a satisfying, stew-like texture.

Lightweight ingredients make this chili practical for trips where space and time are limited.

Ingredients:

• 2 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 carrot, finely diced
• 1 red bell pepper, chopped
• 1 cup red lentils, rinsed
• 1 can diced tomatoes
• 3 cups water or vegetable broth
• 1 tbsp tomato paste
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp turmeric
• Salt and pepper to taste

Sauté onion, garlic, carrot, and bell pepper in olive oil until softened in the Dutch oven.

Stir in tomato paste and spices. Add lentils, tomatoes, and water or broth. Mix well and bring to a simmer.

Cook uncovered over the campfire for 25–30 minutes, stirring often, until the lentils are soft and the chili is thickened.

Adjust seasoning to taste and serve hot with flatbread or crackers.

Red Lentil Trail Chili is quick, light, and full of nutrition—ideal for nights when you need a satisfying meal fast.

Its creamy texture and subtle spice make it an unexpectedly comforting choice for anyone enjoying the simplicity of campfire living.

Black Bean and Chorizo Chili

Black Bean and Chorizo Chili delivers a bold, smoky, and slightly spicy profile that makes it stand out from more traditional chilis.

The rich flavor of chorizo infuses the whole pot with depth, while black beans provide body and balance.

It’s a fantastic option for those who enjoy big flavor with minimal ingredients.

Ingredients:

• 1 tbsp olive oil
• ½ lb spicy or mild chorizo, casings removed
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 can black beans, drained
• 1 can diced tomatoes
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp oregano
• Salt and pepper to taste
• ½ cup water or beer

Heat the Dutch oven over medium campfire heat.

Add oil and cook chorizo, breaking it apart as it browns.

Add onion and garlic, cooking until soft.

Stir in tomato paste and spices.

Mix in the black beans, tomatoes, and water or beer.

Bring to a simmer and cook uncovered for 30–35 minutes, stirring occasionally.

The chili should thicken and develop a deep, smoky aroma.

Serve with lime wedges or tortilla chips.

lack Bean and Chorizo Chili is a rich, smoky, and satisfying campfire meal with bold personality. With only a handful of ingredients and huge flavor payoff, it’s a go-to option for quick, crowd-pleasing outdoor dinners.

Firepit Pork Chili

Firepit Pork Chili is a deeply savory, slow-cooked chili made with tender pork shoulder or ground pork for extra richness.

It’s a stick-to-your-ribs kind of meal, with just the right amount of spice and smokiness.

This is a great choice when you want to slow-simmer something flavorful over the campfire while enjoying the afternoon.

Ingredients:

• 2 tbsp vegetable oil
• 1 ½ lbs ground pork or pork shoulder (cut into small cubes)
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 can crushed tomatoes (28 oz)
• 1 can cannellini beans, drained
• 1 can pinto beans, drained
• 1 tbsp tomato paste
• 2 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp cayenne pepper
• Salt and black pepper to taste
• 1 cup chicken broth

In a Dutch oven over medium heat, cook pork until browned.

f using pork shoulder, brown the cubes evenly on all sides.

Add onion and garlic and cook until soft.

Stir in tomato paste and seasonings, cooking for another minute.

Pour in the crushed tomatoes, beans, and broth.

Stir to combine.

Bring to a simmer and move to a cooler part of the fire.

Simmer uncovered for 45–60 minutes, stirring occasionally until the chili is thick and the pork is tender.

Firepit Pork Chili is bold, hearty, and comforting—ideal for campers who enjoy a richer, meatier chili.

The longer it simmers, the better it gets, making it the perfect meal to enjoy slowly as the sun sets and the fire crackles.

Green Chile Camp Chili

Green Chile Camp Chili brings a fresh and slightly spicy southwestern twist to the traditional chili lineup.

Made with roasted green chilies and white beans, it’s a bright, flavorful dish that’s both satisfying and unique.

Great for those who want something a little different without venturing too far from comfort food territory.

Ingredients:

• 1 tbsp olive oil
• 1 lb ground turkey or chicken
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can diced green chilies (4 oz)
• 1 can great northern or white kidney beans, drained
• 1 can diced tomatoes
• 1 tsp ground cumin
• ½ tsp oregano
• ½ tsp coriander
• Salt and pepper to taste
• ½ cup chicken broth or water

Heat oil in a Dutch oven over the fire.

Add ground turkey or chicken and cook until browned.

Stir in onion and garlic and cook until soft.

Add green chilies, diced tomatoes, beans, and spices.

Stir to combine, then pour in the broth. Bring to a gentle boil, then reduce heat and simmer uncovered for 30–40 minutes, stirring occasionally.

The chili should be slightly thickened and flavorful.

Green Chile Camp Chili is a fresh and zesty option that wakes up your taste buds while still delivering the soul-warming feel of a classic chili.

It’s a great alternative for warmer nights or for campers looking for a lighter, brighter take on a favorite.

Beer and Bean Chili

Beer and Bean Chili is a simple, bold chili that leans into the earthy richness of dark beer and the satisfying texture of beans.

With no meat needed, it’s perfect for vegetarians or as a quick, budget-friendly meal around the campfire.

The beer deepens the flavor of the tomato base, making each bite taste like it’s been cooking for hours.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 can black beans, drained
• 1 can red kidney beans, drained
• 1 can diced tomatoes
• 1 can tomato sauce (8 oz)
• 1 bottle dark beer (like stout or porter)
• 1 tbsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• Salt and pepper to taste

In a Dutch oven over medium heat, sauté the onion and garlic in olive oil until translucent.

Add chili powder, cumin, and paprika; stir for a minute.

Pour in the beer and simmer for a few minutes to reduce slightly.

Add the beans, diced tomatoes, and tomato sauce.

Stir to combine.

Bring to a boil, then reduce the heat and simmer uncovered for 30–40 minutes, stirring occasionally.

The chili should thicken and develop a rich, slightly malty flavor.

Beer and Bean Chili is the perfect fireside dish for campers who enjoy bold flavor with minimal effort.

It’s rich, hearty, and ideal for pairing with crusty bread, grilled cheese, or even a cold drink by the fire.

Maple Sausage Chili

Maple Sausage Chili brings together sweet and spicy in a bold, comforting dish that’s perfect for fall camping trips.

The maple breakfast sausage adds a hint of sweetness that beautifully balances out the smokiness and spice of traditional chili seasonings.

This one is especially great for early evening meals that transition from day to night by the fire.

Ingredients:

• 1 tbsp olive oil
• 1 lb maple breakfast sausage (removed from casings)
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 can diced tomatoes
• 1 can kidney beans, drained
• 1 can navy or white beans, drained
• 1 tbsp tomato paste
• 1 tsp chili powder
• 1 tsp ground cumin
• ½ tsp cinnamon
• Salt and pepper to taste
• ½ cup water or broth

Heat oil in the Dutch oven over the campfire.

Brown the sausage until fully cooked, breaking it into crumbles.

Add onion, garlic, and bell pepper; cook until soft.

Stir in tomato paste and spices, cooking for a minute to deepen the flavor.

Add tomatoes, beans, and water or broth.

Stir well and bring to a simmer.

Let it cook uncovered for 35–45 minutes, stirring occasionally, until thick and flavorful.

Maple Sausage Chili is a cozy, flavorful option that surprises with a touch of sweetness and spice.

It’s the perfect choice for campers who want something different yet deeply comforting with every bite.

Chickpea Curry Chili

Chickpea Curry Chili is a fusion-style recipe combining the hearty soul of chili with the bold flavors of Indian curry.

This vegetarian-friendly option uses chickpeas, coconut milk, and warm spices like turmeric and garam masala to create a rich, aromatic dish that’s just right for campfire cooking.

It’s both exotic and familiar, offering a refreshing take on tradition.

Ingredients:

• 2 tbsp coconut oil or olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1-inch piece fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp garam masala
• 1 can chickpeas, drained
• 1 can diced tomatoes
• 1 can full-fat coconut milk
• 1 tbsp tomato paste
• Salt and pepper to taste
• Optional: fresh cilantro, lime wedges

Heat oil in the Dutch oven. Sauté onion, garlic, and ginger until soft and fragrant.

Add curry powder, turmeric, and garam masala, stirring for a minute.

Mix in tomato paste, chickpeas, diced tomatoes, and coconut milk.

Stir well.

Bring to a boil, then simmer uncovered for 30–40 minutes, stirring occasionally until the chili thickens and the flavors meld.

Garnish with cilantro and a squeeze of lime.

Chickpea Curry Chili brings bold, warm, and comforting flavors to the campfire in an unexpected way.

It’s a perfect option for adventurous eaters, vegetarians, or anyone craving something rich and spiced without being overly heavy.

Tex-Mex Cornbread Chili

Tex-Mex Cornbread Chili combines two campfire classics into one delicious one-pot meal.

This chili features bold Tex-Mex flavors with beef, black beans, and corn, topped off with a layer of cornbread batter that bakes right on top as it simmers.

It’s fun, filling, and perfect when you want to keep dishes minimal and flavors big.

Ingredients:
For the Chili Base:

• 1 tbsp oil
• 1 lb ground beef or turkey
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can black beans, drained
• 1 can corn, drained
• 1 can diced tomatoes with green chilies
• 1 tbsp chili powder
• 1 tsp cumin
• Salt and pepper to taste

For the Cornbread Topping:

• ¾ cup cornmeal
• 1 cup flour
• 1 tbsp sugar
• 1 tsp baking powder
• ½ tsp salt
• 1 egg
• ¾ cup milk
• 2 tbsp oil or melted butter

Prepare the chili base in the Dutch oven: Brown meat, add onion and garlic, then stir in spices, tomatoes, beans, and corn.

Simmer for 15–20 minutes while you prepare the cornbread batter.

In a bowl, combine all dry ingredients, then stir in the wet ingredients until just mixed.

Carefully spread the batter over the simmering chili in the Dutch oven.

Cover with the Dutch oven lid and place hot coals on top to bake.

Cook for another 20–25 minutes until the cornbread is cooked through and golden.

Tex-Mex Cornbread Chili is a fun, satisfying campfire dish that delivers comfort and creativity in every spoonful.

It’s like having chili and cornbread all in one—easy to make, easy to serve, and guaranteed to bring smiles around the fire.

Smoky Sweet Potato and Black Bean Chili

Smoky Sweet Potato and Black Bean Chili is a vibrant vegetarian option that balances natural sweetness with deep, smoky spice. The sweet potatoes add a soft, earthy richness, while black beans give body and substance. A touch of chipotle and smoked paprika infuses the chili with that irresistible campfire essence, making it perfect for crisp nights in the wild.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 medium sweet potato, peeled and diced
• 1 can black beans, drained
• 1 can diced tomatoes
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 chipotle pepper in adobo, minced
• 1 tsp cumin
• Salt and pepper to taste
• 1 cup vegetable broth or water

Heat oil in the Dutch oven over medium fire.

Sauté the onion and garlic until fragrant. Add sweet potatoes and cook for 5–7 minutes until lightly browned.

Stir in tomato paste, chipotle, and spices.

Add black beans, diced tomatoes, and broth.

Bring to a boil, then reduce heat and simmer uncovered for 35–45 minutes, stirring occasionally until the sweet potatoes are tender and the chili is thick.

Adjust seasoning as needed.

Smoky Sweet Potato and Black Bean Chili is a flavor-packed, nourishing meal that proves meatless doesn’t mean flavorless.

Its smoky depth and sweet-savory balance make it a standout favorite, especially for those who want comfort food with a wholesome twist.

Campfire White Chicken Chili

Campfire White Chicken Chili is a creamy, hearty chili that offers a lighter, brighter alternative to the traditional red variety.

With white beans, shredded chicken, and mild green chilies, it’s both comforting and refreshing—ideal for those who enjoy a mellow yet flavorful bowl.

It’s especially great for cooler mornings or early fall evenings by the fire.

Ingredients:

• 1 tbsp oil
• 1 lb boneless chicken thighs or breasts
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can white beans (cannellini or navy), drained
• 1 can diced green chilies
• 1 cup chicken broth
• ½ cup sour cream or plain yogurt
• ½ tsp cumin
• ½ tsp oregano
• Salt and pepper to taste
• Optional: lime juice, shredded cheese, cilantro

Heat oil in your Dutch oven.

Cook chicken until browned, then shred with forks and set aside.

In the same pot, sauté onion and garlic until softened.

Stir in beans, green chilies, cumin, oregano, and chicken broth. Return the shredded chicken to the pot. Simmer for 20–30 minutes, uncovered, until slightly thickened.

Stir in sour cream or yogurt and season to taste. Garnish with cilantro, lime juice, or cheese.

Campfire White Chicken Chili offers a smooth, creamy variation that still brings the warmth and satisfaction of classic chili.

It’s a gentle, crowd-friendly dish that works especially well as a change of pace during multi-day camping trips.

Chili Mac in a Dutch Oven

Chili Mac in a Dutch Oven combines two campfire favorites—hearty chili and gooey macaroni—into one fun, family-friendly meal.

It’s fast, filling, and perfect for kids and adults alike.

With simple ingredients and bold flavor, it’s a great option for when you want comfort food that brings a smile to every camper’s face.

Ingredients:

• 1 tbsp oil
• 1 lb ground beef or turkey
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 1 can kidney beans, drained
• 1 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp cumin
• 2 cups water or beef broth
• 1 ½ cups elbow macaroni
• 1 cup shredded cheddar cheese
• Salt and pepper to taste

Brown the ground meat in your Dutch oven over the fire.

Add onion and garlic, and cook until softened. Stir in tomato paste, chili powder, and cumin. Add tomatoes, beans, and water or broth.

Bring to a boil, then stir in the macaroni.

Simmer uncovered for 10–15 minutes, stirring often, until the pasta is cooked and most of the liquid is absorbed.

Stir in the cheese until melted and creamy.

Serve hot.

Chili Mac in a Dutch Oven is a nostalgic, fun, and ultra-satisfying meal that turns your campfire into a gourmet comfort station.

It’s perfect for families or groups and delivers maximum flavor with minimal fuss.

Cajun Red Bean Chili

Cajun Red Bean Chili infuses the bold and spicy flavors of Louisiana into a hearty chili base.

With Andouille sausage, red beans, and traditional Cajun seasoning, this dish delivers a rich, smoky profile that warms from the inside out.

It’s perfect for campers who crave big, Southern-style flavor with a touch of heat.

Ingredients:

• 1 tbsp oil
• 1 lb Andouille sausage, sliced
• 1 green bell pepper, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can red beans, drained
• 1 can diced tomatoes
• 1 tsp Cajun seasoning
• ½ tsp smoked paprika
• ½ tsp thyme
• Salt and pepper to taste
• 1 cup chicken broth

In your Dutch oven over medium heat, brown the sliced sausage until edges are crisp.

Remove and set aside. In the same pot, sauté onion, garlic, and bell pepper until softened.

Stir in Cajun seasoning, paprika, and thyme.

Return sausage to the pot, then add tomatoes, beans, and broth.

Bring to a boil, then reduce heat and simmer uncovered for 35–45 minutes, stirring occasionally. Let the chili thicken and develop deep flavor before serving.

Cajun Red Bean Chili is a bold, comforting meal with the fiery soul of Southern cooking.

Its smoky sausage and peppery spice make it an unforgettable fireside favorite for anyone who enjoys chili with a kick.

Zesty Quinoa Chili

Zesty Quinoa Chili is a high-protein, plant-based option that combines wholesome grains, fresh vegetables, and bold spices.

Quinoa adds texture and nutrition while absorbing the chili’s tomato-rich base.

It’s a great option for health-conscious campers, vegetarians, or anyone looking for a light but filling chili with a modern twist.

Ingredients:

• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 red bell pepper, chopped
• 1 can diced tomatoes
• 1 can black beans, drained
• ½ cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tbsp tomato paste
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Juice of ½ lime

Sauté onion and garlic in olive oil in your Dutch oven.

Add zucchini and bell pepper; cook for 4–5 minutes.

Stir in tomato paste, cumin, and chili powder.

Add tomatoes, beans, quinoa, and broth.

Stir well and bring to a simmer.

Cook uncovered for 25–30 minutes, or until quinoa is tender and chili is thickened.

Stir in lime juice just before serving.

Zesty Quinoa Chili is vibrant, nourishing, and incredibly satisfying.

It’s a smart, feel-good option for campers who want a nutritious meal without sacrificing flavor or the comforting heartiness of chili.

Brisket and Bean Chili

Brisket and Bean Chili is a smoky, indulgent take on traditional chili, perfect for those who love slow-cooked meats and deep flavors.

Using pre-cooked or leftover brisket, this recipe turns tender beef into a campfire showstopper. With a rich tomato base and a medley of beans, it’s a great way to elevate your outdoor cooking with minimal effort.

Ingredients:

• 1 tbsp oil
• 2 cups cooked brisket, shredded or chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 1 can pinto beans, drained
• 1 can black beans, drained
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp cumin
• ½ tsp chipotle powder (optional for heat)
• Salt and pepper to taste
• 1 cup beef broth

Heat oil in the Dutch oven over the campfire.

Sauté onion and garlic until soft.

Stir in tomato paste, paprika, cumin, and chipotle.

Add brisket, beans, tomatoes, and broth.

Mix well and bring to a low boil.

Simmer uncovered for 35–45 minutes, stirring occasionally.

The chili should thicken as the brisket absorbs the smoky flavors of the fire.

Brisket and Bean Chili is rich, smoky, and deeply satisfying—a perfect campfire meal for meat lovers.

It transforms leftovers into something truly special, ideal for slow evenings spent around the flames with a full bowl in hand.

Peanut Butter Chili

Peanut Butter Chili may sound unusual, but it’s a surprisingly rich and savory delight.

Inspired by African groundnut stews, this chili uses creamy peanut butter to add depth and silkiness to a spicy tomato base.

It’s a great vegetarian-friendly option that’s high in protein, full of flavor, and totally unexpected—in the best way.

Ingredients:

• 1 tbsp oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 can crushed tomatoes
• 1 can black beans, drained
• 1 can chickpeas, drained
• 1 sweet potato, diced
• ⅓ cup natural peanut butter
• 2 cups vegetable broth
• 1 tsp chili powder
• ½ tsp cumin
• Salt and pepper to taste
• Optional: chopped peanuts and cilantro for topping

Heat oil in the Dutch oven.

Sauté onion and garlic until translucent.

Add sweet potato and cook for 5 minutes.

Stir in chili powder and cumin. Add crushed tomatoes, chickpeas, black beans, and broth.

Bring to a boil, then stir in peanut butter until smooth.

Simmer uncovered for 40 minutes, stirring occasionally, until the sweet potatoes are tender and the chili thickens.

Garnish with chopped peanuts or cilantro.

Peanut Butter Chili is creamy, bold, and packed with wholesome ingredients.

It’s perfect for adventurous campers looking to try something different—and once you taste it, you’ll probably make it again and again.

Chili Verde with Pork

Chili Verde with Pork is a vibrant, tangy chili made with tomatillos, green chilies, and tender chunks of pork.

This green chili is slow-cooked until the pork is fall-apart tender and the flavors are bright and bold.

It’s a crowd-pleaser with a lighter feel than traditional red chili, but just as satisfying.

Ingredients:

• 1 tbsp oil
• 2 lbs pork shoulder, cut into cubes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can tomatillos or 1 lb fresh tomatillos, husked and chopped
• 1 can diced green chilies
• 1 cup chicken broth
• 1 tsp ground cumin
• ½ tsp oregano
• Salt and pepper to taste
• Optional: lime wedges, fresh cilantro

Brown pork cubes in oil in the Dutch oven.

Once seared, remove and set aside.

Sauté onion and garlic in the remaining fat.

Add tomatillos, green chilies, and spices.

Return pork to the pot, pour in chicken broth, and stir well.

Bring to a boil, then move to low heat and simmer uncovered for 1–1.5 hours, until pork is tender and the sauce has thickened.

Garnish with lime juice and cilantro.

Chili Verde with Pork is tangy, flavorful, and perfect for those who love Southwestern cuisine.

It’s a delicious alternative to traditional chili that still delivers the warmth and comfort you expect from a Dutch oven meal.

Espresso Beef Chili

Espresso Beef Chili is a bold, deep-flavored chili that brings out the richness of beef with the unexpected boost of brewed espresso or strong coffee.

The coffee enhances the smoky, savory notes of the chili without overpowering it, creating a complex and satisfying dish that’s ideal for fireside dinners.

Ingredients:

• 1 tbsp oil
• 1 ½ lbs ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can crushed tomatoes
• 1 can pinto beans, drained
• 1 tbsp tomato paste
• ½ cup strong brewed coffee or espresso
• 1 tbsp chili powder
• 1 tsp cocoa powder
• 1 tsp cumin
• ½ tsp smoked paprika
• Salt and pepper to taste

Heat oil in the Dutch oven and brown the beef.

Add onion and garlic; cook until soft.

Stir in tomato paste, chili powder, cocoa powder, cumin, and paprika. Add tomatoes, beans, and coffee.

Bring to a simmer and cook uncovered for 40–50 minutes, stirring occasionally, until thick and aromatic.

Adjust seasoning as needed.

Espresso Beef Chili is rich, smoky, and layered with flavor—perfect for serious chili lovers who want to take things up a notch.

It’s an energizing, deeply satisfying option that’s great for chilly nights and long conversations by the fire.

Conclusion

Each chili recipe you try adds a new memory to your camping tradition. Dutch oven chili isn’t just food—it’s warmth, it’s gathering, it’s storytelling by the fire. With these 27+ recipes in your outdoor cooking arsenal, you can make every trip feel a little more special, one hearty spoonful at a time.