Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield
7 servings (serving size: about 1 1/2 cups)

The ingredients for this quick-and-easy chili travel well. Place all the chopped vegetables and measured spices in heavy-duty zip-top plastic bags.

How to Make It

Step 1

At home, place first 4 ingredients in a heavy-duty zip-top plastic bag. Combine vinegar and next 8 ingredients (vinegar through bay leaf) in a heavy-duty zip-top plastic bag. Place in cooler or backpack.

Step 2

At campsite, heat oil in a large Dutch oven over hot coals (or in a Dutch oven over medium-high heat if at home). Add onion, bell pepper, celery, and garlic; sauté 8 minutes or until tender. Add vinegar mixture, kidney beans, tomatoes, and pinto beans; cook 20 minutes, stirring often. Discard bay leaf. Stir in cashews.

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