Campfire Dutch Oven Chili and Cornbread

Level: Intermediate
Yield: 6 to 8 servings
Nutritional Information Per Serving (1 of 8 servings): Calories 334, Total Fat 7 g, Saturated Fat 2 g, Carbohydrates 58 g, Dietary Fiber 12 g, Sugar 8 g, Protein 14 g, Cholesterol 25 mg, Sodium 1254 mg
Total Time: 55 min
Active Time: 20 min

Imagine the crackle of a campfire and the irresistible aroma of hearty chili bubbling away in your Dutch oventhis vegetarian one-pot wonder is your ticket to camping bliss. With pantry-staple ingredients from even the remotest store, minimal prep, and bold flavors, it's a dump-and-stir dream topped with golden cornbread. Keep it light without meat, or amp it up with sausage; either way, load on toppings for a customizable feast that turns any night under the stars into a flavor-packed adventure.

Ingredients

One 16-ounce jar mild salsa
One 14.5-ounce can fire-roasted diced tomatoes
One 4-ounce can mild or hot green hatch chiles
Three 15-ounce cans of beans (kidney, black, pinto, or your choice), drained but not rinsed
One 15-ounce can corn, drained but not rinsed
3 tablespoons chili powder
One 8.5-ounce box corn muffin mix
1 large egg
1/3 cup whole milk
Optional toppings: sour cream, shredded cheese, sliced jalapenos, chopped cilantro, diced avocado, sliced scallions, and hot sauce

Special Equipment

A pre-seasoned 5-quart cast-iron Dutch oven

Instructions

Combine the salsa, fire-roasted tomatoes, hatch chiles, beans, corn, chili powder, and 1 1/4 cups water in the pre-seasoned 5-quart cast-iron Dutch oven. Stir to mix well.
Prepare the corn muffin batter by mixing the corn muffin mix with the egg and milk following package instructions. Drop spoonfuls of this batter evenly over the bean mixture in the Dutch oven, taking care not to disturb the layers too much as you transfer the pot to the heat sourcethe batter may sink slightly.
Set up a campfire or charcoal grill for medium-high heat. You'll know it's ready when you can hold your hand about 2 inches above the grill or fire for only 2 to 3 seconds.
Arrange coals so there is an empty space in the center large enough to hold the Dutch oven without direct contact with coals. Place the Dutch oven into this space.
Using tongs or a shovel, place several hot coals on the lid of the Dutch oven. Cook for 20 minutes, turning the pot occasionally to ensure even heat distribution.
Remove coals from the lid and lift the Dutch oven off the heat. Let it rest, covered, for 15 minutes before serving.
Serve with desired toppings such as sour cream, cheese, jalapenos, cilantro, avocado, scallions, or hot sauce to personalize each serving.