Cannellini Campfire Stew
6 skinless, bone-in chicken thighs
Salt, pepper
2 tablespoons vegetable oil
Large onion, diced
2 teaspoons minced garlic
1 teaspoon each dried, crumbled thyme, mint, and oregano
2 cans, 15 ounces each, diced tomatoes
Small can sliced black olives, well drained
15- to 20-ounce can of cannellini beans, un-drained
Serves 6
Heat your oil in a skillet suitable for the campfire. Salt and pepper the chicken and brown it in hot oil, gradually stirring in onion and garlic. Add your seasonings and tomatoes, and then move the skillet to a cooler part of the fire where it can simmer until the chicken is done. When the meat is cooked, move the pan back to the hot spot and stir in your olives and beans to heat through. Serve with biscuits or crusty bread.
More: The Best Camping Food for Picky Eaters
Chorizo Chili
2 tablespoons vegetable oil
4 ounce package of cured chorizo, finely chopped
Large onion, diced
1 tablespoon minced garlic
2 cans, 15 ounces each, red beans, un-drained
15-ounce can of Mexican style diced tomatoes
15-ounce can of mixed vegetables, un-drained
Chopped cilantro, hot sauce, sour cream (optional)
Serves 6
Stir-fry a mix of onion, chorizo, garlic and oil in a Dutch oven placed over hot coals. Stir in the beans, tomatoes and mixed vegetables. Cover this mixture and let it cook, stirring occasionally until onion is tender. Spoon the final dish into soup plates and dress it with chopped cilantro. Pass the hot sauce, add a dollop of sour cream and serve with cornbread or tortilla chips.
Don't let your campfire meals grow stale; instead, try one of these unique dishes. Chances are your diners haven't had them yet and you'll wow everyone.
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