50+ Delicious Dutch Oven Boy Scout Dinner Recipes for Adventure

Boy Scouts are known for their resourcefulness, and when it comes to mealtime on a camping trip, nothing beats the simplicity and satisfaction of Dutch oven cooking.

Whether you’re gathering around the campfire after a long hike or setting up camp for a weekend getaway, Dutch oven cooking is the perfect way to prepare hearty and flavorful meals with minimal effort.

In this blog post, we’ve compiled a list of 50+ Dutch oven dinner recipes that are perfect for Boy Scouts.

These recipes range from savory stews and comforting casseroles to mouthwatering roasts and quick one-pot meals.

Designed to be easy to prepare, these dishes use simple ingredients that pack a punch of flavor, making them ideal for outdoor cooking.

With these recipes, you’ll have everything you need to satisfy your hunger and keep your energy up on your next adventure.

So, gather your ingredients, fire up the coals, and let’s explore the world of Dutch oven cooking that will make your Boy Scout meals unforgettable!

50+ Delicious Dutch Oven Boy Scout Dinner Recipes for Adventure

Dutch oven cooking is an essential skill for any Boy Scout. Not only does it allow for versatile and easy-to-make meals, but it also brings the joy of cooking in the great outdoors.

With over 50 Dutch oven dinner recipes to choose from, you can enjoy a wide range of meals, from savory one-pot dishes to indulgent desserts.

Whether you’re cooking for a small group or a larger troop, these recipes will ensure that everyone gets a delicious, filling meal to enjoy around the campfire.

The beauty of Dutch oven cooking lies in its simplicity and the rich flavors it brings out in each dish.

So, don’t hesitate to try something new on your next camping trip and explore the many possibilities that the Dutch oven has to offer.

Dutch Oven Campfire Stew

This hearty and satisfying stew is perfect for a cold evening around the campfire. Packed with tender beef, hearty vegetables, and flavorful broth, it’s the ideal dinner for any outdoor adventure. The Dutch oven helps meld the flavors together while keeping the stew warm for everyone to enjoy.

Ingredients

• 1 lb beef stew meat, cut into cubes
• 3 large potatoes, diced
• 2 carrots, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 can diced tomatoes (14.5 oz)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions

1. Heat the Dutch oven over medium heat and add the olive oil. Brown the beef stew meat in batches, ensuring it is seared on all sides. Remove the beef and set it aside.
2. Add the chopped onion and garlic to the Dutch oven, cooking until softened, about 5 minutes.
3. Add the diced potatoes, carrots, beef broth, diced tomatoes, thyme, and rosemary. Stir to combine.
4. Return the beef to the Dutch oven and season with salt and pepper.
5. Cover the Dutch oven and let it simmer over low heat for 1-2 hours, stirring occasionally, until the beef is tender and the flavors have melded together.
6. Adjust seasoning to taste and serve hot.

This Dutch oven stew is a great one-pot meal that combines simple ingredients to create a comforting, flavorful dish. The slow cooking process ensures the beef becomes tender while the vegetables absorb all the rich flavors of the broth. Perfect for a chilly evening, this stew is easy to make and will leave everyone satisfied.

Dutch Oven Chicken and Rice

A simple, yet flavorful dinner, this Dutch oven chicken and rice dish combines juicy chicken with seasoned rice and vegetables for a complete meal. It’s the kind of meal that’s both hearty and comforting, making it a favorite for a camping dinner.

Ingredients

• 4 bone-in, skinless chicken thighs
• 1 cup long-grain rice
• 2 cups chicken broth
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 cup frozen peas
• 2 cloves garlic, minced
• 1 tsp paprika
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions

1. Heat the olive oil in the Dutch oven over medium heat. Season the chicken thighs with paprika, oregano, salt, and pepper, and brown them on both sides in the Dutch oven, about 5-7 minutes. Remove and set aside.
2. Add the chopped onion, bell pepper, and garlic to the Dutch oven, cooking for about 5 minutes until softened.
3. Add the rice and stir it around to toast it slightly, about 2 minutes.
4. Pour in the chicken broth and bring to a simmer.
5. Return the chicken thighs to the Dutch oven, placing them on top of the rice. Cover and reduce the heat to low.
6. Cook for 30-40 minutes, until the chicken is cooked through and the rice is tender. Add the peas in the last 5 minutes of cooking.
7. Remove the chicken and fluff the rice with a fork before serving.

This dish is a complete meal with minimal effort. The chicken thighs provide rich flavor and moisture, while the rice soaks up the savory broth. With the added vegetables, it’s a wholesome, satisfying meal that makes use of the Dutch oven’s ability to cook everything in one pot. It’s perfect for a cozy camping meal after a long day of adventure.

Dutch Oven Beef and Bean Chili

A spicy and savory chili that’s ideal for cooking in a Dutch oven, this recipe packs a punch with tender beef, hearty beans, and a mix of seasonings that give it a comforting yet bold flavor. It’s great for large groups and offers the perfect balance of heat and depth.

Ingredients

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can kidney beans (15 oz), drained and rinsed
• 1 can black beans (15 oz), drained and rinsed
• 1 can diced tomatoes (14.5 oz)
• 2 cups beef broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 jalapeño pepper, chopped (optional)

Instructions

1. Heat the olive oil in the Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up into smaller pieces as it cooks. Remove excess fat if necessary.
2. Add the chopped onion, garlic, and jalapeño (if using) to the Dutch oven and cook until softened, about 5 minutes.
3. Stir in the chili powder, cumin, and paprika, and cook for another minute to allow the spices to bloom.
4. Add the diced tomatoes, beef broth, and both types of beans. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low. Cover the Dutch oven and let the chili simmer for 1-2 hours, stirring occasionally.
6. Adjust seasoning with salt and pepper before serving.

This chili is a crowd-pleaser with its rich flavors and hearty texture. The beans add protein and fiber, making it a filling meal, while the ground beef provides richness and a satisfying texture. The slow simmering process helps blend all the spices together, creating a dish that is both flavorful and hearty. Ideal for a cool evening by the campfire, it’s a meal that everyone will enjoy.

Dutch Oven Campfire Mac and Cheese

This creamy and cheesy mac and cheese cooked in a Dutch oven is a perfect comfort food, especially when you’re out in the wild. The combination of melted cheese, tender pasta, and a slight smokiness from the campfire makes this dish an unforgettable treat for campers.

Ingredients

• 1 lb elbow macaroni
• 4 cups shredded cheddar cheese
• 1 cup milk
• 1/2 cup heavy cream
• 1/4 cup butter
• 1/4 cup flour
• 1 tsp garlic powder
• 1 tsp mustard powder
• Salt and pepper to taste
• 1/2 cup breadcrumbs (optional, for topping)

Instructions

1. Bring a large pot of salted water to a boil and cook the macaroni according to the package directions. Drain and set aside.
2. In a Dutch oven, melt the butter over medium heat. Stir in the flour, garlic powder, and mustard powder, cooking for 2 minutes to make a roux.
3. Gradually add the milk and heavy cream, stirring constantly until the mixture thickens and becomes smooth.
4. Stir in the shredded cheddar cheese until melted and the sauce is creamy.
5. Add the cooked macaroni to the cheese sauce and stir until well-coated.
6. If desired, top with breadcrumbs for a crunchy topping, and cook for an additional 10 minutes with the lid on to let the breadcrumbs crisp up.
7. Season with salt and pepper to taste before serving.

This Dutch oven mac and cheese is an easy-to-make crowd-pleaser, and the combination of creamy cheese and soft pasta is perfect for hungry campers. The subtle smokiness from the campfire and the crispy breadcrumb topping adds an extra layer of flavor and texture, making this dish both indulgent and satisfying. Whether enjoyed by itself or as a side dish, it will definitely be a favorite around the campfire.

Dutch Oven Sausage and Pepper Skillet

This simple yet flavorful dish combines savory sausages, colorful bell peppers, and onions for a tasty and hearty meal. Cooking it in a Dutch oven over the campfire infuses everything with great flavors, making it an ideal dinner after a day of hiking or exploring.

Ingredients

• 4 Italian sausages (or your choice of sausage)
• 2 bell peppers, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 can diced tomatoes (14.5 oz)
• 1/2 cup chicken broth
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions

1. Heat the olive oil in the Dutch oven over medium heat. Add the sausages and brown them on all sides, about 8-10 minutes. Once browned, remove them from the Dutch oven and set aside.
2. Add the sliced bell peppers, onion, and garlic to the Dutch oven, cooking for 5-7 minutes until softened.
3. Stir in the diced tomatoes, chicken broth, and Italian seasoning. Season with salt and pepper to taste.
4. Return the sausages to the Dutch oven, nestling them in the vegetable mixture.
5. Cover and let simmer for 20-30 minutes, until the sausages are cooked through and the flavors have melded together.
6. Slice the sausages before serving and stir them into the peppers and onions.

This sausage and pepper dish is a simple yet flavorful dinner that highlights the richness of the sausages and the freshness of the vegetables. The Dutch oven method allows the sausages to cook to perfection while infusing the peppers and onions with all their savory juices. It’s a no-fuss, one-pot meal that’s packed with bold flavors, making it ideal for camping and outdoor cooking.

Dutch Oven Chili Mac

Chili Mac is the perfect marriage of two comfort food classics—chili and macaroni. Cooked in a Dutch oven, the chili’s rich flavors blend beautifully with the creamy macaroni for a filling, one-pot meal that’s perfect for any outdoor gathering.

Ingredients

• 1 lb ground beef
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes (14.5 oz)
• 1 can kidney beans (15 oz), drained and rinsed
• 1 cup elbow macaroni
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 1 cup shredded cheddar cheese

Instructions

1. Heat the Dutch oven over medium heat and add the ground beef. Cook until browned, breaking it up into crumbles.
2. Add the chopped onion, bell pepper, and garlic to the Dutch oven and cook until softened, about 5 minutes.
3. Stir in the chili powder, cumin, and paprika, cooking for another minute to let the spices bloom.
4. Add the diced tomatoes, kidney beans, macaroni, and beef broth. Stir to combine and bring to a simmer.
5. Cover the Dutch oven and cook for 20-25 minutes, until the macaroni is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
6. Stir in the shredded cheddar cheese and cook until melted and creamy.
7. Season with salt and pepper to taste before serving.

Chili Mac is a hearty and comforting dish that’s perfect for camping or a quick family dinner. The rich, spicy chili sauce coats the tender macaroni, while the melted cheese adds a creamy finish. This Dutch oven recipe makes everything come together effortlessly, resulting in a flavorful, filling dish that’s sure to please everyone at the table. It’s a fun twist on both chili and mac and cheese, making it a great choice for outdoor meals.

Dutch Oven Beef Stroganoff

This Dutch oven beef stroganoff recipe brings a classic comfort food to the outdoors, combining tender beef, a creamy mushroom sauce, and noodles. Perfect for cooking over the campfire or on a stovetop, this dish will be a hit with anyone craving rich and savory flavors.

Ingredients

• 1 lb beef stew meat or sirloin, thinly sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 tbsp flour
• 1 1/2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 cup sour cream
• 2 cups egg noodles
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Heat the olive oil in the Dutch oven over medium heat. Add the beef and sear it on all sides until browned, about 5-7 minutes. Remove the beef and set aside.
2. Add the chopped onion, garlic, and mushrooms to the Dutch oven, cooking for 5 minutes until the onions soften and the mushrooms release their moisture.
3. Stir in the flour and cook for 1 minute to create a roux.
4. Gradually add the beef broth, Worcestershire sauce, and Dijon mustard, stirring until the mixture thickens, about 5 minutes.
5. Return the beef to the Dutch oven and bring the mixture to a simmer. Cover and cook for 15-20 minutes, until the beef is tender.
6. While the beef simmers, cook the egg noodles in a separate pot according to package instructions.
7. Stir the sour cream into the beef mixture, then add the cooked noodles. Stir until the noodles are coated in the creamy sauce.
8. Season with salt and pepper to taste before serving.

This Dutch oven beef stroganoff is the epitome of comfort food, with rich flavors and a creamy texture. The beef becomes melt-in-your-mouth tender while the mushrooms and sour cream provide an extra depth of flavor. It’s a great dish for campfire cooking, as it’s easy to make and full of hearty ingredients that will satisfy any hunger.

Dutch Oven Campfire Breakfast Skillet

This Dutch oven breakfast skillet combines everything you need for a filling and delicious morning meal, all cooked in one pot. Featuring crispy potatoes, savory sausage, and scrambled eggs, it’s a perfect way to start the day on a camping trip.

Ingredients

• 4 medium potatoes, diced
• 1 lb breakfast sausage (pork or turkey)
• 1 onion, chopped
• 2 bell peppers, chopped
• 8 large eggs
• 1/2 cup shredded cheddar cheese
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Heat the olive oil in a Dutch oven over medium heat. Add the diced potatoes and cook until golden and crispy, about 10-12 minutes. Stir occasionally to prevent sticking.
2. While the potatoes cook, break the sausage into small pieces and brown it in a separate skillet over medium heat. Once cooked, remove the sausage and set it aside.
3. In the same Dutch oven with the potatoes, add the chopped onion and bell peppers, cooking until softened, about 5 minutes.
4. Return the cooked sausage to the Dutch oven, stirring to combine with the vegetables.
5. Crack the eggs into a bowl and whisk them with a pinch of salt and pepper. Pour the eggs over the sausage and vegetable mixture, stirring gently to scramble them until fully cooked, about 5-7 minutes.
6. Sprinkle the shredded cheddar cheese over the scrambled eggs, allowing it to melt before serving.
7. Garnish with fresh parsley if desired and serve hot.

This breakfast skillet is an easy, all-in-one meal that will fill you up and fuel your day. The crispy potatoes add texture and flavor, while the sausage and eggs provide a savory, protein-packed base. It’s an ideal meal for a morning around the campfire and can be customized with different veggies or seasonings. The melted cheese is the perfect finishing touch to this hearty dish.

Dutch Oven Ratatouille

This classic French vegetable dish, cooked to perfection in a Dutch oven, combines a variety of fresh, seasonal vegetables with savory herbs and olive oil. It’s a perfect meal for those who love light, healthy, and flavorful dishes while camping or at home.

Ingredients

• 1 zucchini, sliced
• 1 eggplant, diced
• 1 bell pepper, chopped
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried basil
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions

1. Heat the olive oil in the Dutch oven over medium heat. Add the onion, garlic, and bell pepper, cooking until softened, about 5 minutes.
2. Add the diced eggplant, zucchini, and chopped tomatoes, stirring to combine.
3. Season with basil, thyme, salt, and pepper, and cover the Dutch oven. Let the vegetables simmer for 30-40 minutes, stirring occasionally, until they are tender and the flavors have melded together.
4. Taste and adjust the seasoning if necessary.
5. Garnish with fresh basil before serving.

This Dutch oven ratatouille is the perfect way to use fresh, seasonal vegetables. It’s a light yet flavorful dish that’s easy to prepare and full of healthy ingredients. The slow cooking process in the Dutch oven helps bring out the natural flavors of the vegetables, while the herbs add depth. Whether served as a main or side dish, this recipe is ideal for those looking for a comforting yet healthy meal in the great outdoors.

Dutch Oven Beef and Vegetable Pot Roast

This classic beef pot roast cooked in a Dutch oven is a comforting, one-pot meal perfect for any outdoor adventure. The tender roast beef, surrounded by root vegetables and slow-cooked in savory broth, is a hearty and satisfying dinner.

Ingredients

• 3-4 lb beef chuck roast
• 4 large carrots, cut into chunks
• 4 potatoes, peeled and cut into chunks
• 2 onions, quartered
• 3 cloves garlic, minced
• 2 cups beef broth
• 1/2 cup red wine (optional)
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions

1. Preheat the Dutch oven over medium-high heat and add olive oil. Season the beef roast generously with salt and pepper, then sear it in the hot Dutch oven for 4-5 minutes on each side until browned. Remove the roast and set aside.
2. Add the onions and garlic to the Dutch oven, cooking until softened, about 5 minutes.
3. Stir in the tomato paste, then add the beef broth, red wine (if using), thyme, and rosemary. Bring to a simmer.
4. Place the beef roast back into the Dutch oven and surround it with the carrots, potatoes, and any remaining vegetables.
5. Cover the Dutch oven and reduce the heat to low. Let it simmer for 2-3 hours, until the beef is fork-tender and the vegetables are fully cooked.
6. Remove the beef and vegetables, and allow the broth to simmer uncovered for a few more minutes to reduce. Slice the beef and serve with the vegetables, spooning some of the broth over the top.

This Dutch oven beef and vegetable pot roast is a comforting, filling meal that can be cooked slowly over the campfire or stove. The long, slow cooking process ensures the beef becomes incredibly tender while the vegetables absorb all the delicious flavors of the broth. It’s a fantastic dinner for a group of campers looking for a hearty, savory meal.

Dutch Oven BBQ Chicken

This Dutch oven BBQ chicken recipe gives you juicy, tender chicken cooked in a sweet and smoky BBQ sauce. Perfect for a camping dinner, it’s easy to prepare and offers bold flavors that everyone will love.

Ingredients

• 4 bone-in, skinless chicken thighs
• 1 cup BBQ sauce (your favorite kind)
• 1 onion, sliced
• 2 cloves garlic, minced
• 1/4 cup chicken broth
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Heat the olive oil in a Dutch oven over medium heat. Season the chicken thighs with salt and pepper, then brown them on both sides, about 5 minutes per side. Remove and set aside.
2. Add the sliced onion and garlic to the Dutch oven, cooking until softened, about 5 minutes.
3. Stir in the chicken broth and BBQ sauce, scraping up any browned bits from the bottom of the Dutch oven.
4. Return the chicken to the Dutch oven, coating it with the sauce.
5. Cover and let simmer over low heat for 40-50 minutes, until the chicken is cooked through and tender, turning the chicken occasionally to coat with sauce.
6. Garnish with fresh parsley and serve hot.

This Dutch oven BBQ chicken is easy to make and packed with flavor. The chicken absorbs all the sweetness and tang of the BBQ sauce, while the onions and garlic enhance the depth of the dish. Whether served with a side of cornbread or a fresh salad, it’s a delicious meal that brings comfort and satisfaction to any outdoor gathering.

Dutch Oven Shrimp and Grits

This Southern classic, shrimp and grits, comes to life in the Dutch oven. The shrimp is cooked in a flavorful, creamy sauce and served over a bed of rich, cheesy grits, making for a perfect, indulgent meal to enjoy around the campfire.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 cup grits (preferably stone-ground)
• 4 cups chicken broth
• 1/2 cup heavy cream
• 1 tbsp butter
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp paprika
• 1 tsp Cajun seasoning
• Salt and pepper to taste
• 1/4 cup shredded cheddar cheese
• 2 tbsp fresh parsley, chopped

Instructions

1. In a separate pot, bring the chicken broth to a boil. Stir in the grits, reduce the heat to low, and cover. Cook for about 20-25 minutes, stirring occasionally, until the grits are soft and thickened. Stir in the heavy cream, butter, and shredded cheddar cheese. Season with salt and pepper to taste, then set aside and keep warm.
2. In a Dutch oven, heat the olive oil over medium heat. Add the shrimp and cook for 2-3 minutes per side, until they turn pink and are cooked through. Remove and set aside.
3. In the same Dutch oven, add the garlic, paprika, and Cajun seasoning, cooking for 1 minute until fragrant.
4. Return the shrimp to the Dutch oven and toss to coat in the seasoning mixture.
5. Serve the shrimp over the cheesy grits and garnish with fresh parsley.

This Dutch oven shrimp and grits recipe brings the taste of the South to your campsite with minimal effort. The creamy, cheesy grits serve as a perfect base for the flavorful shrimp, which is cooked in a seasoned sauce that makes every bite irresistible. It’s a comforting, indulgent dish that works just as well on a camping trip as it does at home.

Dutch Oven Chicken and Rice

This classic chicken and rice recipe is a flavorful, one-pot meal that’s easy to prepare in a Dutch oven. The tender chicken, seasoned to perfection, is cooked with aromatic herbs and spices, and served with fluffy rice, making it the ideal hearty dinner after a long day outdoors.

Ingredients

• 4 chicken thighs (bone-in, skin-on)
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 tsp dried thyme
• 1 tsp paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions

1. Preheat your Dutch oven over medium heat and add olive oil. Season the chicken thighs with salt, pepper, paprika, and cumin. Brown the chicken on both sides until golden brown, about 5-7 minutes per side. Remove and set aside.
2. Add the chopped onion, garlic, and bell pepper to the Dutch oven, cooking for 5 minutes until softened.
3. Stir in the rice, coating it in the remaining oil and vegetables. Add the chicken broth and dried thyme, then bring to a simmer.
4. Nestle the browned chicken thighs into the rice mixture, skin-side up.
5. Cover the Dutch oven and reduce the heat to low. Let the chicken and rice cook for 35-40 minutes, until the chicken is fully cooked and the rice has absorbed all the liquid.
6. Fluff the rice with a fork and serve the chicken over the rice.

This Dutch oven chicken and rice is a flavorful, filling meal that’s easy to make in one pot. The chicken becomes juicy and tender while the rice absorbs all the delicious flavors of the broth and seasoning. It’s a classic comfort food that will satisfy any hungry campers.

Dutch Oven Campfire Stew

This hearty campfire stew is perfect for a chilly evening under the stars. A rich combination of beef, vegetables, and herbs, simmered slowly in the Dutch oven, creates a comforting and filling meal. The flavors deepen as the stew cooks, making it an ideal dish for outdoor cooking.

Ingredients

• 2 lbs beef stew meat
• 4 large potatoes, cubed
• 3 carrots, sliced
• 2 celery stalks, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can diced tomatoes (14.5 oz)
• 4 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions

1. Heat the olive oil in the Dutch oven over medium heat. Add the beef stew meat and brown it on all sides, about 6-8 minutes. Remove the beef and set it aside.
2. In the same Dutch oven, add the chopped onion, garlic, carrots, celery, and potatoes. Cook for 5 minutes until the vegetables begin to soften.
3. Stir in the beef broth, Worcestershire sauce, diced tomatoes, thyme, and bay leaf. Return the beef to the Dutch oven.
4. Cover and bring the stew to a simmer. Reduce the heat to low and let it cook for 2-3 hours, stirring occasionally, until the beef is tender and the vegetables are fully cooked.
5. Season with salt and pepper to taste before serving.

This Dutch oven campfire stew is the ultimate comfort food for any outdoor gathering. The slow simmering process allows the beef to become melt-in-your-mouth tender, while the vegetables soak up all the flavors of the broth. It’s a warming, hearty dish that will satisfy after a long day of hiking or adventuring.

Dutch Oven Vegetable and Bean Chili

This hearty vegetarian chili made in a Dutch oven is packed with wholesome vegetables, beans, and bold flavors. A perfect meal for those looking for a filling yet meat-free option, it’s easy to make, filling, and full of warmth, making it a great choice for a campfire dinner.

Ingredients

• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 can diced tomatoes (14.5 oz)
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 2 cups vegetable broth
• 2 tbsp olive oil
• Fresh cilantro for garnish (optional)

Instructions

1. Heat the olive oil in the Dutch oven over medium heat. Add the chopped onion, bell pepper, carrots, and garlic. Cook for 5-7 minutes until the vegetables soften.
2. Stir in the chili powder, cumin, paprika, salt, and pepper. Cook for 1-2 minutes to toast the spices.
3. Add the diced tomatoes, zucchini, beans, and vegetable broth. Stir to combine.
4. Cover and bring the chili to a simmer. Reduce the heat to low and cook for 30-40 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.
5. Taste and adjust the seasoning if necessary.
6. Garnish with fresh cilantro before serving.

This Dutch oven vegetable and bean chili is a flavorful, healthy meal that’s perfect for vegetarians or anyone looking to cut down on meat. The combination of beans, vegetables, and spices results in a hearty, satisfying chili that will keep everyone warm and full. It’s easy to make, and the Dutch oven does all the work, making it an excellent choice for camping or backyard cooking.

Note: More recipes​ are coming soon!