Guess what, guys? I went camping. Again. Crazy, right?
Well maybe not so crazy since I could easily spend most of my summer days camping, if I had the chance. And if I had a hot shower. Those chilly lake baths and “bird baths” at the picnic table with a bucket of warm water just aren’t the same as a hot shower at home. Even when it’s a million degrees outside I still want a hot shower. Is that a little strange?
Remember those pictures from our camping trip + some camping recipes that I shared with you a few weeks ago? We went back to the same place (it’s just so beautiful!) but I decided to share a recipe with you that you can also make at home. (Yay for not having to trek out into the woods and get all filthy just to make dinner!)
I’m a big fan of easy to make vegetarian and vegan recipes. I always feel so much healthier when I’m not eating meat. And when you’re camping it’s much easier to plan for meatless meals. Besides, less meat in the cooler means more beer in the cooler 😉
And at home I bet you have a can opener and won’t have to open the chickpeas, corn and tomatoes all with a giant knife. I should probably buy one and store it with our camping gear.
I feel like I should tell you that I didn’t actually make this chickpea and yam chili. The handsome man (who’s pouring chickpeas out of knife opened cans in the pic above) was the one responsible for this delicious pot of chili. My only contribution was to eat it, and I did a damn good job of that
Warning: if you make this camping make sure you have a big enough pot. Ours was as full as the bowl in the picture below and impossible (and messy!) to stir.
Make sure to follow The Endless Meal!
- A good splash of olive oil
- 1 onion, minced
- 2 medium sized yams or sweet potatoes, peeled and cubed
- 2 carrots, cut into rounds
- 2 celery stalks, sliced
- 4 cloves of garlic, minced
- ¼ cup of chili powder
- 1½ teaspoons oregano
- 10-12 drops of liquid smoke
- Optional: ½-1 teaspoon of chili flakes
- 1 - 28 ounce can of tomatoes
- 2 - 15ounce cans of chickpeas
- 1 can of corn (or 1 cup of frozen corn)
- 1 bell pepper, cubed
- Salt and pepper to taste
- Pour some olive oil in a large pot over medium high heat. Add onions and cook for 2 minutes. Add yams and cook for about 8 more minutes, stirring frequently. Add carrots, celery, garlic, chili powder, oregano, liquid smoke and optional chili flakes and cook for 2 more minutes.
- Add tomatoes and ¾ a cup of water and cook until the yam is soft, about 10 minutes.
- Add chickpeas, corn and bell pepper and cook for another 5 minutes.
- Season generously with salt and pepper.
Some other yummy chili recipes: