50+ Delicious Dutch Oven Gluten-Free Camping Recipes for Your Next Outdoor

Camping is one of the best ways to connect with nature, escape the hustle and bustle of daily life, and enjoy the great outdoors.

But whether you’re a seasoned camper or a beginner, one thing is always true: food is an essential part of the experience.

However, if you have dietary restrictions, such as gluten intolerance, planning meals while camping can sometimes feel like a challenge. That’s where a trusty Dutch oven comes in!

A Dutch oven is a camping must-have for preparing delicious, one-pot meals over a campfire.

Whether you’re cooking breakfast, lunch, dinner, or even dessert, the versatility of the Dutch oven makes it the perfect tool for cooking gluten-free dishes.

In this article, we’ve compiled a collection of over 50 gluten-free camping recipes that will keep you fueled for all your outdoor adventures.

From hearty stews to sweet treats, these easy-to-make meals will ensure your camping trip is not only fun but also full of flavorful, gluten-free goodness.

50+ Delicious Dutch Oven Gluten-Free Camping Recipes for Your Next Outdoor

Camping doesn’t have to be a stressful experience, especially when it comes to meal planning.

With these 50+ Dutch oven gluten-free camping recipes, you can enjoy a variety of delicious, nutritious meals that accommodate your dietary needs.

Whether you’re cooking for yourself or feeding a crowd, these recipes offer something for everyone.

From savory dishes to indulgent desserts, the Dutch oven allows you to prepare meals that will satisfy and delight.

So pack up your camping gear, grab your Dutch oven, and get ready to experience the great outdoors with amazing gluten-free meals.

Campfire Dutch Oven Gluten-Free Chicken Stew

This hearty chicken stew is a camping favorite. It’s packed with tender chicken, potatoes, carrots, and a variety of vegetables, all simmered in a savory broth. Easy to make over the campfire in your Dutch oven, it’s a comforting meal after a long day of outdoor adventures.

Ingredients:

• 4 boneless, skinless chicken thighs, cut into chunks
• 4 medium potatoes, diced
• 2 large carrots, sliced
• 1 onion, diced
• 3 garlic cloves, minced
• 4 cups chicken broth (gluten-free)
• 1 cup green beans, chopped
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions:

1. Heat olive oil in your Dutch oven over medium-high heat on the campfire. Add the chicken chunks and brown them for about 5-7 minutes.
2. Add the onion and garlic and sauté for 2-3 minutes until softened.
3. Add the diced potatoes, carrots, green beans, thyme, and rosemary. Stir well to combine.
4. Pour in the chicken broth and season with salt and pepper.
5. Bring the mixture to a boil, then reduce the heat and cover the Dutch oven. Let it simmer for 40-50 minutes, or until the vegetables are tender and the chicken is fully cooked.
6. Taste and adjust seasoning if needed before serving.

This campfire chicken stew is a satisfying and nourishing meal for a cold evening in the wild. It’s simple to prepare, yet packed with flavor and nutrition. The gluten-free broth ensures that everyone can enjoy this dish, while the Dutch oven’s ability to create a slow-simmered dish adds richness and depth to the flavors. This recipe is perfect for feeding a crowd at camp or enjoying a warm, cozy dinner.

Gluten-Free Dutch Oven Chili

Nothing beats a bowl of hot, flavorful chili at the campsite. This gluten-free chili recipe is rich, savory, and full of tender beef, beans, and aromatic spices. It’s easy to make in your Dutch oven, and the long simmering process enhances the flavors, making it the perfect dish for a chilly evening around the campfire.

Ingredients:

• 1 pound ground beef or turkey
• 1 onion, diced
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 2 cans (14.5 oz each) diced tomatoes (ensure gluten-free)
• 1 can kidney beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup beef or vegetable broth (gluten-free)

Instructions:

1. Heat olive oil in your Dutch oven over medium-high heat. Add the ground meat and cook until browned, about 5-7 minutes. Break it apart as it cooks.
2. Add the diced onion and garlic to the meat and sauté for another 3 minutes until softened.
3. Stir in the chili powder, cumin, smoked paprika, salt, and pepper, letting the spices toast for about a minute.
4. Add the diced tomatoes, beans, and broth to the pot. Stir everything together and bring to a boil.
5. Lower the heat, cover the Dutch oven, and let the chili simmer for 45 minutes to 1 hour, stirring occasionally.
6. Taste and adjust the seasoning before serving. If you prefer a thicker chili, let it simmer uncovered for a few extra minutes.

This gluten-free Dutch oven chili is the ultimate campfire meal. It’s filling, packed with flavor, and can be easily adapted to suit different dietary preferences. The combination of beans, spices, and hearty meat creates a dish that’s both satisfying and comforting. Whether served on its own or with gluten-free cornbread, it’s guaranteed to warm you up and fuel your outdoor adventures.

Dutch Oven Gluten-Free Campfire Apple Crisp

For dessert, this gluten-free apple crisp is a sweet and satisfying way to end your camping day. The combination of cinnamon-spiced apples and a crunchy, buttery topping is irresistible. This recipe is simple to make in your Dutch oven and is sure to be a hit with everyone around the campfire.

Ingredients:

• 5 medium apples, peeled and sliced
• 1 tablespoon lemon juice
• 1/4 cup maple syrup or honey
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup gluten-free rolled oats
• 1/2 cup almond flour or gluten-free flour blend
• 1/4 cup coconut sugar or brown sugar
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 cup chopped nuts (optional)

Instructions:

1. Preheat the campfire and prepare the Dutch oven. Lightly grease the bottom and sides of the pot.
2. In a bowl, combine the sliced apples with lemon juice, maple syrup, cinnamon, and nutmeg. Mix well to coat the apples evenly.
3. Pour the apple mixture into the bottom of the Dutch oven.
4. In another bowl, mix the oats, almond flour, coconut sugar, and salt. Stir in the melted coconut oil until the mixture is crumbly.
5. Spread the oat topping evenly over the apples, pressing it gently to compact it.
6. Cover the Dutch oven and bake over the campfire for 30-40 minutes, or until the apples are tender and the topping is golden brown.
7. If desired, sprinkle chopped nuts on top in the last 10 minutes of baking.

This gluten-free apple crisp is a delightful dessert that’s perfect for the campsite. The warm, spiced apples paired with the crunchy oat topping are a delicious combination that will satisfy any sweet tooth. The simplicity of the recipe makes it easy to prepare while still delivering great taste. It’s an ideal way to round off a day of camping with something sweet and comforting by the fire.

Dutch Oven Gluten-Free Beef and Vegetable Stew

This flavorful beef and vegetable stew is a perfect option for a filling and nourishing meal while camping. The stew features tender beef chunks, hearty vegetables, and a savory broth, all cooked to perfection in a Dutch oven. It’s a wholesome meal that is easy to prepare and will keep you warm after a long day outdoors.

Ingredients:

• 1.5 pounds beef stew meat, cut into cubes
• 4 medium potatoes, peeled and diced
• 3 carrots, sliced
• 1 onion, chopped
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 4 cups gluten-free beef broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

1. Heat olive oil in the Dutch oven over medium-high heat on the campfire. Add the beef cubes and brown them on all sides, about 6-8 minutes.
2. Add the onion, garlic, and celery to the pot, sautéing for 3-4 minutes until softened.
3. Stir in the potatoes, carrots, thyme, rosemary, salt, and pepper.
4. Pour in the beef broth and bring the mixture to a boil.
5. Reduce the heat to a simmer, cover, and let cook for 1.5-2 hours, or until the beef is tender and the vegetables are soft.
6. Stir occasionally, and taste to adjust seasoning if needed.

This beef and vegetable stew is a wholesome and comforting meal for the campsite. The Dutch oven slow-cooks the beef to a tender perfection while infusing the vegetables with savory flavors. The gluten-free broth ensures it’s suitable for all campers, and the meal is perfect for replenishing energy after a day spent in the great outdoors. This hearty stew is sure to become a camping favorite.

Gluten-Free Dutch Oven Breakfast Casserole

This gluten-free breakfast casserole is a great way to start the day while camping. Packed with eggs, cheese, sausage, and vegetables, it’s a balanced and satisfying meal that you can prepare the night before or cook over the campfire. It’s hearty enough to keep everyone energized for outdoor activities, and it’s easy to make in a Dutch oven.

Ingredients:

• 6 large eggs
• 1/2 cup milk (dairy or non-dairy)
• 1/2 pound gluten-free breakfast sausage, crumbled
• 1 cup diced bell peppers
• 1/2 cup diced onions
• 1 cup shredded cheddar cheese
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 cup gluten-free breadcrumbs (optional, for topping)

Instructions:

1. Preheat the campfire and prepare the Dutch oven by lightly greasing the bottom and sides.
2. Heat the olive oil in a skillet over medium-high heat and cook the sausage until browned and cooked through, about 6-8 minutes. Remove from heat and set aside.
3. In a large bowl, whisk together the eggs, milk, oregano, salt, and pepper.
4. Stir in the cooked sausage, diced bell peppers, onions, and shredded cheddar cheese.
5. Pour the egg mixture into the prepared Dutch oven, spreading it evenly.
6. If desired, top with gluten-free breadcrumbs for a crunchy topping.
7. Cover the Dutch oven and cook over the campfire for 30-40 minutes, or until the eggs are set and the top is golden brown.

This gluten-free breakfast casserole is a hearty and satisfying meal that’s perfect for a busy morning at the campsite. The eggs, sausage, and cheese create a filling dish, while the vegetables add a nutritious boost. It’s versatile and can be customized to suit your preferences or dietary restrictions, making it a crowd-pleaser for campers of all ages. Plus, the Dutch oven ensures even cooking and a delicious golden crust on top.

Dutch Oven Gluten-Free Veggie Frittata

A light yet filling meal, this gluten-free veggie frittata is perfect for breakfast or brunch while camping. With a combination of fresh vegetables, eggs, and cheese, this dish is both nutritious and satisfying. Cooking it in a Dutch oven ensures a fluffy and even texture, making it an ideal meal to prepare and enjoy outdoors.

Ingredients:

• 6 large eggs
• 1/2 cup milk (dairy or non-dairy)
• 1 cup spinach, chopped
• 1/2 cup mushrooms, sliced
• 1 small zucchini, diced
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Heat the olive oil in the Dutch oven over medium heat. Add the zucchini and mushrooms, cooking until softened, about 4-5 minutes.
2. Add the chopped spinach and cook for another 2 minutes until wilted.
3. In a bowl, whisk together the eggs, milk, dried basil, salt, and pepper.
4. Pour the egg mixture over the cooked vegetables in the Dutch oven, stirring gently to distribute the vegetables evenly.
5. Sprinkle the mozzarella and Parmesan cheese over the top.
6. Cover the Dutch oven and cook over low to medium heat for 20-25 minutes, or until the eggs are set and the frittata is golden brown.
7. Let it cool slightly before serving.

This gluten-free veggie frittata is a versatile and delicious meal that’s ideal for any camping trip. The eggs provide a protein-packed base, while the fresh vegetables offer color, flavor, and nutrients. The cheese gives it a creamy richness, making it a satisfying breakfast or lunch. Plus, the Dutch oven ensures even cooking, making this recipe a reliable option for outdoor cooking adventures. Enjoy it warm or at room temperature as a part of a laid-back, tasty meal in the wilderness.

Dutch Oven Gluten-Free Lemon Herb Chicken and Rice

This lemon herb chicken and rice dish is a simple yet flavorful meal that can be easily made in your Dutch oven while camping. The chicken is seasoned with fresh herbs and lemon, and combined with rice to create a one-pot meal that’s both hearty and refreshing. Perfect for a nourishing dinner by the campfire, it’s sure to satisfy your hunger after a day of outdoor activities.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup long-grain white rice (or quinoa for gluten-free)
• 2 1/2 cups gluten-free chicken broth
• 1 lemon, juiced and zested
• 2 garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup frozen peas (optional)

Instructions:

1. Heat olive oil in the Dutch oven over medium-high heat. Season the chicken breasts with salt, pepper, and half of the lemon zest. Sear the chicken on both sides for 3-4 minutes until golden brown. Remove and set aside.
2. In the same pot, add the garlic, rosemary, thyme, and remaining lemon zest. Sauté for 1 minute until fragrant.
3. Stir in the rice and gluten-free chicken broth. Bring the mixture to a boil.
4. Return the chicken to the Dutch oven, ensuring it is partially submerged in the liquid. Reduce the heat to low and cover the pot.
5. Let it simmer for 20-25 minutes, or until the rice is cooked and the chicken reaches an internal temperature of 165°F (74°C).
6. If using peas, add them in the last 5 minutes of cooking. Let the dish rest for 5 minutes before serving.

This Dutch oven lemon herb chicken and rice is a fresh and flavorful dish that’s perfect for a camping dinner. The chicken is juicy and tender, infused with aromatic herbs and the bright flavor of lemon. The rice absorbs all the savory broth, making it a deliciously comforting side dish. This easy one-pot meal is not only gluten-free but also a great way to enjoy a balanced, nutritious meal while surrounded by nature.

Gluten-Free Dutch Oven S’mores Cake

A twist on the classic campfire treat, this gluten-free Dutch oven s’mores cake brings the best of both worlds—chocolatey, marshmallow goodness with a warm, cake-like texture. It’s easy to prepare and cook in your Dutch oven, making it an ideal dessert for camping trips. Perfect for sharing around the campfire, it’s a deliciously indulgent treat that everyone will love.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar
• 2 large eggs
• 1/2 cup milk (dairy or non-dairy)
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips
• 1 cup mini marshmallows
• 1/2 cup graham cracker crumbs (gluten-free)

Instructions:

1. In a large bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, salt, and sugar.
2. In a separate bowl, beat the eggs, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until smooth.
3. Stir in the chocolate chips.
4. Preheat the Dutch oven by heating it over the campfire. Lightly grease the bottom and sides of the Dutch oven.
5. Pour the batter into the preheated Dutch oven and spread it evenly.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Sprinkle the mini marshmallows and graham cracker crumbs on top of the cake. Cover the Dutch oven and bake for an additional 5 minutes, or until the marshmallows are melted and golden brown.
8. Let the cake cool for a few minutes before serving.

This gluten-free s’mores cake is the ultimate camping dessert. It combines the beloved flavors of s’mores—chocolate, marshmallow, and graham cracker—with the soft, warm texture of cake. It’s a fun and easy treat to make in your Dutch oven that’s perfect for sharing with family and friends. The crispy marshmallow topping adds a delightful finish to this indulgent dessert that everyone will enjoy.

Dutch Oven Gluten-Free Stuffed Bell Peppers

These gluten-free stuffed bell peppers are an easy and healthy camping meal. Filled with a savory mixture of ground meat, rice, vegetables, and seasonings, they are packed with flavor and are a complete meal in one. The Dutch oven allows for even cooking and a tender texture, making them the perfect dish to enjoy around the campfire.

Ingredients:

• 4 large bell peppers (any color)
• 1/2 pound ground turkey or beef
• 1 cup cooked rice (or quinoa for gluten-free)
• 1 can (14.5 oz) diced tomatoes (ensure gluten-free)
• 1/2 onion, diced
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese (optional)
• 1 tablespoon olive oil

Instructions:

1. Preheat the campfire and prepare the Dutch oven by lightly greasing the bottom.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside.
3. Heat olive oil in a skillet over medium-high heat and cook the ground meat until browned, about 6-8 minutes.
4. Add the diced onion to the skillet and cook for an additional 2-3 minutes until softened.
5. Stir in the cooked rice, diced tomatoes, oregano, garlic powder, smoked paprika, salt, and pepper. Cook for another 5 minutes to combine and heat through.
6. Stuff each bell pepper with the meat and rice mixture, packing it tightly.
7. Place the stuffed peppers into the Dutch oven. Cover and cook over medium heat for 30-40 minutes, or until the peppers are tender.
8. If desired, sprinkle shredded cheese on top of the peppers and let it melt before serving.

These Dutch oven stuffed bell peppers are a satisfying, flavorful, and gluten-free meal that’s perfect for any camping trip. The combination of seasoned meat, rice, and vegetables makes these peppers a complete meal, while the Dutch oven ensures they cook evenly and become wonderfully tender. Whether served as a main dish or alongside other campfire meals, this dish is a hit for those looking for a healthy, hearty meal in the great outdoors.

Dutch Oven Gluten-Free Baked Ziti

This gluten-free baked ziti is a comforting and easy-to-make campfire meal. Featuring gluten-free pasta, marinara sauce, and melted cheese, it’s a hearty dish that’s simple to prepare in a Dutch oven. Perfect for a filling dinner after a day of exploring, this dish combines familiar, homey flavors with the ease of outdoor cooking.

Ingredients:

• 12 oz gluten-free ziti or penne pasta
• 2 cups gluten-free marinara sauce
• 1 pound ground beef or turkey (optional)
• 1 cup ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat the campfire and prepare your Dutch oven by lightly greasing the bottom and sides.
2. In a separate pot, cook the gluten-free ziti according to the package instructions, then drain and set aside.
3. If using ground meat, heat olive oil in a skillet and brown the meat over medium-high heat. Drain any excess fat.
4. In a large bowl, combine the cooked pasta, marinara sauce, ground meat (if using), ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, basil, garlic powder, salt, and pepper.
5. Pour the pasta mixture into the prepared Dutch oven, spreading it out evenly.
6. Top with the remaining mozzarella cheese and cover the Dutch oven.
7. Bake for 25-30 minutes over medium heat, until the cheese is melted and bubbly. For a golden top, uncover the Dutch oven during the last 5 minutes of cooking.

This gluten-free baked ziti is a flavorful and easy-to-make campfire dinner that’s sure to please everyone. The rich marinara sauce and gooey cheese make it feel like a homemade Italian feast, while the gluten-free pasta ensures that those with dietary restrictions can enjoy it. Whether you’re cooking for a crowd or just your family, this hearty meal will leave you satisfied and ready to relax by the fire.

Dutch Oven Gluten-Free Cornbread

This gluten-free cornbread is a perfect side dish to accompany any camping meal. It’s fluffy, slightly sweet, and full of corn flavor. Made easily in a Dutch oven, it’s an ideal companion to chili, soups, or grilled meats around the campfire. Enjoy a warm slice with butter or jam for a delightful treat.

Ingredients:

• 1 cup gluten-free cornmeal
• 1 cup gluten-free all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk (dairy or non-dairy)
• 2 large eggs
• 1/4 cup melted butter or oil
• 1/2 cup corn kernels (optional)

Instructions:

1. Preheat the Dutch oven by placing it over the campfire and allowing it to warm up. Lightly grease the bottom and sides.
2. In a large bowl, combine the gluten-free cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the milk, eggs, and melted butter or oil.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. If using, fold in the corn kernels.
5. Pour the batter into the preheated Dutch oven and spread it out evenly.
6. Cover the Dutch oven and bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
7. Let it cool slightly before serving.

This gluten-free cornbread is a delicious, versatile side dish for any camping meal. The slightly sweet flavor and moist, tender texture make it a great accompaniment to savory dishes like chili or stew. Baking it in a Dutch oven ensures an even, golden crust, while the inside stays soft and fluffy. It’s simple to prepare and offers a taste of home, no matter how far you are from it.

Dutch Oven Gluten-Free Ratatouille

This gluten-free ratatouille is a vibrant, vegetable-packed dish that’s perfect for a healthy, vegetarian camping meal. Full of seasonal vegetables like zucchini, eggplant, bell peppers, and tomatoes, it’s simmered in olive oil and aromatic herbs in a Dutch oven, creating a rich, flavorful dish that pairs wonderfully with rice or gluten-free bread.

Ingredients:

• 1 medium eggplant, diced
• 2 zucchinis, sliced
• 1 bell pepper, diced
• 2 tomatoes, chopped
• 1 small onion, diced
• 2 garlic cloves, minced
• 1/4 cup olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat your Dutch oven by placing it over the campfire. Lightly grease the bottom and sides.
2. Heat olive oil in the Dutch oven over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
3. Add the eggplant, zucchini, and bell pepper to the Dutch oven. Stir and cook for 5-7 minutes until the vegetables begin to soften.
4. Add the tomatoes, thyme, basil, oregano, salt, and pepper. Stir to combine.
5. Cover the Dutch oven and reduce the heat to low. Simmer for 25-30 minutes, or until the vegetables are tender and the flavors have melded together.
6. Garnish with fresh basil before serving, if desired.

This Dutch oven ratatouille is a light and flavorful gluten-free meal, perfect for any vegetarian campers. The rich combination of tender vegetables and fragrant herbs creates a dish that’s bursting with flavor. It’s easy to prepare, and the Dutch oven helps create a perfect, slow-cooked texture that makes each bite satisfying. Enjoy this delicious and healthy meal with a side of gluten-free bread or over rice to complete the dish.

Dutch Oven Gluten-Free Chicken and Vegetable Skillet

This gluten-free chicken and vegetable skillet is a simple, one-pot meal that’s packed with flavor. Made in a Dutch oven, the chicken is browned to perfection and paired with a mix of hearty vegetables, creating a well-rounded meal. The dish is lightly seasoned with herbs and garlic, offering a savory and satisfying dinner for your camping trip.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 medium potatoes, diced
• 2 carrots, sliced
• 1 bell pepper, diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Preheat your Dutch oven by placing it over medium-high heat on the campfire. Add the olive oil.
2. Season the chicken thighs with salt, pepper, thyme, rosemary, and paprika. Add the chicken to the Dutch oven and sear for 5-7 minutes per side, until golden brown. Remove and set aside.
3. In the same Dutch oven, add the potatoes, carrots, bell pepper, onion, and garlic. Stir to combine and cook for about 5 minutes until the vegetables start to soften.
4. Return the chicken thighs to the Dutch oven, placing them on top of the vegetables.
5. Cover the Dutch oven and reduce the heat to low. Let it simmer for 25-30 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F) and the vegetables are tender.
6. Taste and adjust seasoning if needed before serving.

This chicken and vegetable skillet is a perfect, easy-to-make meal for a camping trip. The Dutch oven ensures that the chicken remains juicy and tender, while the vegetables cook perfectly in the flavorful broth. It’s a wholesome and hearty dinner that requires minimal ingredients and preparation but delivers maximum flavor and comfort in the great outdoors.

Dutch Oven Gluten-Free Sweet Potato and Black Bean Chili

This gluten-free sweet potato and black bean chili is a hearty, vegetarian-friendly meal that’s ideal for chilly camping nights. Packed with nutritious vegetables, black beans, and a blend of spices, this chili is rich and flavorful. The Dutch oven helps develop the depth of flavor as it slowly simmers, making it a perfect comfort food for outdoor adventures.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 bell pepper, diced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 3 cups gluten-free vegetable broth
• 2 tablespoons olive oil
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat your Dutch oven over medium-high heat. Add the olive oil.
2. Sauté the onion and garlic for 3-4 minutes until softened.
3. Add the diced sweet potatoes, bell pepper, and spices (chili powder, cumin, smoked paprika, cinnamon, salt, and pepper). Stir to coat the vegetables in the spices and cook for another 5 minutes.
4. Stir in the black beans, diced tomatoes, and vegetable broth.
5. Bring the mixture to a boil, then reduce the heat to low and cover the Dutch oven. Let it simmer for 30-40 minutes, or until the sweet potatoes are tender and the chili has thickened.
6. Taste and adjust seasoning if needed. Garnish with fresh cilantro before serving.

This sweet potato and black bean chili is a wholesome and comforting dish that’s perfect for a cool camping night. The combination of sweet potatoes and black beans creates a filling and nutritious base, while the spices add a warm, smoky flavor. Whether you’re vegetarian or simply craving a hearty meal, this gluten-free chili will keep you satisfied and cozy by the campfire.

Dutch Oven Gluten-Free Sausage and Peppers

This gluten-free sausage and peppers dish is a flavorful, easy-to-make camping meal. Featuring savory sausage, bell peppers, onions, and a few simple seasonings, it’s a one-pot wonder that can be made in your Dutch oven. Perfect for feeding a group, this dish is quick to prepare and offers a delicious, satisfying meal that’s great with gluten-free bread or over rice.

Ingredients:

• 4 gluten-free sausages (chicken, turkey, or pork)
• 2 bell peppers, sliced
• 1 onion, sliced
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the Dutch oven over medium-high heat. Add the olive oil.
2. Brown the sausages in the Dutch oven for 5-7 minutes, turning occasionally to ensure they cook evenly. Remove and set aside.
3. Add the sliced bell peppers, onion, and garlic to the Dutch oven. Sauté for 5 minutes, until the vegetables start to soften.
4. Slice the sausages into 1-inch pieces and return them to the Dutch oven. Stir in the diced tomatoes, oregano, basil, red pepper flakes (if using), salt, and pepper.
5. Cover the Dutch oven and reduce the heat to low. Simmer for 20-25 minutes, allowing the flavors to meld and the sausages to fully cook.
6. Taste and adjust seasoning if needed before serving.

This sausage and peppers dish is a simple yet flavorful meal that’s ideal for a camping dinner. The sausages are juicy and tender, while the bell peppers and onions add a touch of sweetness and crunch. It’s a versatile dish that pairs well with rice or gluten-free bread and is perfect for a crowd. The Dutch oven makes cooking this dish easy, while the savory flavors will have everyone coming back for seconds.

Note: More recipes are coming soon