Veggie Chili Recipe

We love campfire cooking at Through the Trees, and we do a lot of it in our Homeschool and After School Programs and Youth Camps. Campfire cooking is part of our FIRE topic, which we are focusing on for the months of December and January. The kids often help with food prep and roast their own food over the fire. This time of year, it’s so nice to warm up outside with any hot food, sitting around a fire in good company.

Veggie chili has been our most recent hit, so we decided to share our recipe. Keep in mind the measurements are approximate, as most of the time ingredients are eyeballed and thrown in the pot! If you plan to enjoy this chili outdoors, it can be made with a cast iron pot over a fire (cooking times can vary quite a bit) or on a stovetop at home to be warmed up on a campfire or poured into an insulated thermos.



2 tablespoon olive oil

1 medium-large sweet potato, diced

1 large onion, diced 3 cloves garlic, minced

1-2 teaspoons chili powder

4 teaspoons ground cumin

1 teaspoon salt

2 ½ cups vegetable broth

2 15-ounce cans black beans, rinsed

1 cup frozen corn

1 14-ounce can diced tomatoes

Optional toppings: shredded cheese, diced avocado, sliced scallions



Heat oil in a pot over medium heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, and salt and cook, stirring constantly, for 30 seconds. Add broth or water and bring to a simmer. Cover and cook until the sweet potato is tender, about 10 minutes. Add beans, corn and tomatoes, stir and simmer for an additional 5-10 minutes. Remove from heat and add any desired toppings.


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