Jasmine’s Vegan Camping Chili


This chili is my go-to meal for car camping. You can prep for the meal ahead of time by chopping up all the veggies and heating everything together before serving. You can even add plant-based meat to tie everything together with an even heartier taste. 
Prep Time 15 minutes
Cook Time 1 hour
Course Soup
Servings 4 servings


  • 1 Tbsp. avocado or olive oil
  • 1 large onion diced
  • 1 medium green bell pepper stem removed, diced
  • 1 medium yellow bell pepper stem removed, diced
  • 1 medium orange bell pepper stem removed, diced
  • 1 (16 oz) can of black beans drained and rinsed
  • 1 (16 oz) can of red kidney beans drained and rinsed
  • 1 (16 oz) can of pinto beans drained and rinsed
  • 1 packet of chili mix*
  • 1 (16 oz) jar of mild salsa
  • 2 cups water use the salsa jar


  • Add the beans, corn, and chili mix. Cook for about 5 minutes until everything is coated and the spices smell fragrant.
  • Add the salsa. Fill the salsa jar with water and shake to release any last bits of salsa. Add to the pot.
  • Bring to boiling. Boil for 3 minutes. Reduce to a simmer and cook for 10 minutes more.
  • Remove from heat and serve. Makes 6 to 8 servings.
  • Top your chili with vegan shredded cheese, avocado, vegan sour cream, or tortilla chips, and then serve.


Adding plant-based meat: To add plant-based meat, sauté 1 cup of plant-based meat crumbles in the oil until browned. Add in the plant-based meat while simmering all the rest of the ingredients in the pot.
*Make your own chili mix: Combine 2 tsp. chili powder, 2 tsp of garlic powder, 2 tsp. Cumin, 1 tsp of onion powder.
Keyword vegan chili
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