5 Can Chili Camp Recipe: No Refrigeration Chicken & Corn Chili
You might think of using canned tuna when you are looking for camping food recipes no refrigeration required, but have you considered canned chicken? This 5 Can Chili is a Spicy Chicken And Corn Chili camping recipe that uses all non-perishable canned ingredients. You’ll be amazed at how yummy it tastes!
Non-Refrigerated Ingredients Camping Dinner Recipe
This is one of the recipes I submitted to the Kit Cook Off as part of an emergency preparedness campaign to make meals using pantry items that don’t require refrigeration … similar to camping without a fridge or cooler.
Emergency Tip: During power outages use your cell phone to notify the utility provider of the outage. And, to be especially prepared … and not go hungry, this Spicy Chicken and Corn Chili meal was cooked on a camp stove using camping propane. Another alternative cooking method is to cook directly over a campfire. No worries about the lack of power on my electric stove in my home during the outage.
How To Make This Spicy Chicken And Corn Chili Camping Recipe
Step 1. Combine the ingredients.
You can’t get much easier than opening containers, measuring a few spices and stirring them together!
That’s how simple no refrigeration camping recipes should be … right?
Place the chicken, corn, pinto beans, green chilies, salsa, garlic powder, ground cumin, chili powder, dried oregano, cayenne pepper, salt and pepper in a camp Dutch oven or skillet.
Camp Cooking Tip: Canned chicken camping recipes are great options for long trips. Plan to eat your recipes with perishable ingredients first and leave your non-perishable recipes for later in your trip. Canned meats are really versatile for making unique food when you have little or no refrigerator space. They are a common item on my Costco camping food list.
Step 2. Stir and heat through.
I call this one of my pantry Dutch oven camping recipes but you can make it in any pot you want. Cover your pot and cook over the medium heat of a campfire or camp stove, stirring occasionally until the chili is heated through.
Step 3. Top and serve. Add a few crushed corn chips to each bowl and enjoy!
Substitutions
Salsa: My recipe calls for a jar of mild salsa but if you like less spicy food you can substitute a can of diced tomatoes. Make sure you add a handful of chopped onions too.
Beans: My recipe calls for a can of pinto beans because I like the flavor, texture and color for this meal but you can use kidney beans or black beans. Don’t forget to drain and rinse them.
More Camping Chili Recipes
If you are not concerned with using non-perishable ingredients, try these other chili recipes on your next trip.
- Dutch Oven Chili: Secret Family Recipe Revealed. My brother-in-law finally shared his secret recipe and it is one of the BEST chili recipes we have ever eaten! It uses a homemade spice mix, ground beef, Italian sausage and a little bit of beer to make an amazingly delicious chili dinner!
- Campfire White Chili Recipe. If you are looking for a white chili, you’ve gotta try this version that uses ground turkey, white beans and chicken broth to make a slightly Mexican flavor profile using cumin and cilantro. See more Dutch oven Mexican recipes.
- My Dutch Oven White Chicken Chili is so creamy and delicious! You’ll bring the chicken, spices, broth and beans to a boil, then, reduce to simmer for a bit. The secret to the creaminess comes next when you stir in an 8 ounce package of cream cheese just before serving!
- Campfire Dutch Oven Chili Recipe. My award-winning homemade chili recipe makes a regular appearance on our cold-weather camping trips. It is a reader-favorite too! I like topping it with white or green onions, cheese and a dollop of sour cream.
- Spicy Steak Chili Dutch Oven Camping Recipe. Believe me when I say this recipe is really spicy. It is actually too hot for me but my husband is a “heat-freak” and loves it.
- My Dutch Oven Chili Mac is fast to prep and totally delicious. I like topping it with shredded cheddar cheese for serving.
- Camp Cooking Tip: If you don’t want to tend to long-cooking chili recipes and have access to electricity at your campsite, you can use crockpots. Just fry the meat in advance, then dump it into your in your slow cooker along with the remaining ingredients. Turn your crock pot on the low setting and let it do the work while you’re out exploring for the day. It sure is better than opening a can of Hormel chili or soup when you get back to camp!
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Spicy Chicken And Corn Chili Camping Recipe
Equipment
Ingredients
- 3 (5 oz) cans chicken, drained
- 1 (11 oz) can Mexican style corn drained
- 1 (15 oz) can pinto beans drained and rinsed
- 1 (4 oz) can green chilies
- 1 (16 oz) jar mild salsa
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup crushed corn chips optional
Instructions
- Combine all ingredients in 10-inch camp Dutch oven or large skillet.
- Cover and cook over medium heat of campfire or camp stove, stirring occasionally until heated through.
- Serve with crushed corn chips, as topping (optional).
What do you think?
Leave me a comment, question or suggestion below. I’d love to hear from you so let’s chat.