This is one of our simple one-pot Dutch oven camping recipes which makes for easy clean up! This easy Campfire White Chili Recipe is a slight twist on the traditional tomato-based chili … it uses ground turkey, white beans and chicken broth as its base. And, it easily adapts from a campfire to a camp stove if you are dealing with fire restrictions.
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Easy Campfire White Chili Recipe
Chili is one of the most popular winter camping recipes because it is so warm and comforting, but, this one is great for summer trips too!
It’s also low-carb and just one of our yummy keto camping food options.
Camp Cooking Tip: Many campfire Dutch oven recipes can be cooked over a camp stove or RV stove if fire restrictions prohibit the use of campfires or open flames.
Campfire White Chili Recipe Camp Cooking Tips
This chili recipe is easily adaptable to a camp stove if you are dealing with fire restrictions.
We used this Coleman Eventemp 3 Burner Propane Stove for this recipe and love that it has a “bridge burner” connecting the two traditionally placed burners. It can handle 2 large or 3 smaller pots!
You’ll want to keep your campfire flames roaring to keep you warm and your Hot Italian Sausage Soup Recipe on schedule for your hungry campers.
Set up the Dutch oven for cooking your camping dinner recipes.
You may want to try fire sticks to get your campfire started.
If you are cooking this recipe in a remote camping environment without amenities like campfire rings with racks, don’t worry, you have options.
Using a camp Dutch oven tripod allows you to easily cook over a campfire by hanging your oven right over the hot fire.
A hanging oven can have a tenancy to swing a bit while you are stirring so be cautious when cooking hot liquids over a hot campfire.
Brown the meat. In a Dutch oven over medium heat, combine the turkey and aromatics.
Now add the spices.
Camp cooking tip: Don’t burn yourself while stirring and checking on your chili!
If you don’t already have a lifter, you will want to get one!
These things are awesome!
A Dutch oven lid lifter allows you to stay a safe distance from the hot campfire while removing the hot cast iron lid from your Dutch oven while it is still cooking over the campfire.
Add broth and beans, simmer.
Uncover and continue cooking till the chili thickens to your liking.
When you remove your Dutch oven lid to stir your chili, have a “landing pad” ready for the lid.
There is nothing worse than setting it directly on the ground and picking up dirt and rocks.
Using a camp Dutch oven lid stand allows you to keep you hot cast iron Dutch oven lid off the ground and clean while cooking your camp meals.
Stir in cheese and add toppings, just before serving.
Serve it, as a first course or with a side of crusty bread or warmed tortillas as a main course.
More Chili Recipes
We have tons of one pot camping meals, but if you specifically want more chili ideas, we currently have 7 different campfire Dutch oven chili recipes on Camping For Foodies. You may want to try one or all of them!
Dutch Oven Chili: Secret Family Recipe Revealed (finally, my brother-in-law decided to share his secret recipe for this amazing chili!)
Fire-up your portable tailgate smoker to make this yummy Smoked Ground Beef Chili.
Campfire White Chili Recipe (this one!) If you’re looking for more Dutch oven Mexican recipes, we’ve got them!
Dutch Oven White Chicken Chili (this is another white chili recipe but it uses cubed chicken breast meat instead of ground turkey and it has a thicker, creamier texture that is simply achieved using cream cheese)
Spicy Steak Chili Camping Dutch Oven Recipe (a bit too spicy for me but my husband loves it, he is a heat freak in case you didn’t know)
Spicy Chicken and Corn Chili Camp Recipe (a recipe I created for The Emergency Kit Cook Off which prohibited the used of any perishable food items, so, I used non-perishable canned goods and dried spices to create a dish that is perfect if you are low on refrigerator/cooler space during your camping trips!)
What To Serve With Campfire Chili
Want to make the classic combination of cornbread and chili? Try our totally yummy Campfire Dutch Oven Jalapeño Cornbread Camping Recipe!
Print This Recipe
Campfire White Chili Recipe
- 2 tablespoons butter
- 1 onion chopped
- 4 cloves garlic minced
- 1 pound ground turkey
- 2 (4 oz) cans diced green chili peppers
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon cayenne pepper
- Salt and pepper to taste
- 1 (32 oz) carton chicken broth
- 3 (15 oz) cans white beans, drained and rinsed (I like cannellini beans but use your favorite)
- 2 cups shredded Monterey jack cheese divided
- Cilantro chopped
- Jalapeno slices
- Sour cream dollop for each serving
- Start your campfire and set up the 12-inch Dutch oven for cooking.
- Use a grill grate or a hanging tripod for cooking in your Dutch oven. If you are cooking with fire restriction conditions, use a propane camp stove or RV stove as the heat source.
- Brown the butter, onion, garlic and turkey in the Dutch oven over medium heat.
- Now add the green chili peppers, cumin, oregano, chili powder, cayenne pepper, salt and pepper. Continue cooking over medium heat until the chili begins simmering.
- Now add the broth and beans, cover and bring to boil.
- Remove lid and continue cooking until desired thickness.
- Stir in cheese, expect for a handful that you will reserve for topping.
- For serving, top with reserved cheese, cilantro, jalapeno slices and sour cream.
More Camping Recipe Ideas
You can’t have enough interesting and easy recipes for your camping trips. I’ve got them for every meal of the day!