Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
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.

Ratings & Reviews

sukeedog's Review

March 09, 2014

dicooley's Review

February 05, 2013
Don't like oregano in chili. it probably would have been good without all that oregano but, yuck.

Laurie2list's Review

March 14, 2009
We've made this on several camping trips and at home, and everyone raves over it! I don't think there's a way to mess it up. It's not too spicy, so bring hot sauce for those who want it. We do a loaf of crusty bread and butter with it. One time we had the leftovers the next day with scrambled eggs and cheddar cheese. One tip -- if you have an extra can of chili beans around, use them instead of the kidney beans and omit the chili powder.