Campfire Cornbread Chili
Prep Time:10
Cook Time:20
Serves:6
- 500 Calories
- 27g Protein
- 84g Carbs
Break out the dutch oven for your next batch of campfire chili with cornbread crust. This recipe puts a rustic spin on shepherds pie with a bottom layer of thick and hearty vegetable chili covered with a light, crispy crust of cornbread. Prefer a little meat? Try adding ground beef or turkey to your pot of campfire chili.
Ingredients
Chili:
- 1 tablespoon oil
- 1 small onion, diced
- 2 (15 oz.) cans diced tomatoes
- 1 can kidney beans
- 1 can black beans
- 1 can green chilis
- 2 teaspoon cumin
- 2 teaspoon garlic
- 1 teaspoon chili powder
- 1-1/2 teaspoon salt
Cornbread:
- 1 box Kodiak Cakes Cornbread Mix
- 2 eggs
- 1 cup water
- 1/2 cup oil
Directions
- Heat 1 tablespoon oil in a cast iron pot over a campfire
- Once the pan is hot, add the onions and cook until translucent
- Add the diced tomatoes, kidney beans black beans, green chilis, spices, and salt to the pot. Stir together and cover with a lid or aluminum foil
- Meanwhile, stir Kodiak Cakes Cornbread mix, eggs, water, and oil together until fully combined
- Remove the lid from the cast iron and spoon the cornbread batter over the top of the chili
- Replace the lid and let cook over the campfire for 15-20 minutes or until cornbread springs back when touched
- Serve with cheddar cheese
*Tips: Prep the following before leaving for your camping trip:
- Strain and rinse canned beans and combine into a large jar. Store in a cooler
- Measure and combine spices in a small container
