Vegetarian Dutch Oven Chili and Cornbread

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In 2025, while Daylen was on fall break, we visited Murray State University and then camped at Land Between the Lakes. We had just recently celebrated Daylen’s Eagle Scout Court of Honor, and as a gift, gave him the Scouting-branded 12-inch Dutch oven from Lodge. For dinner that evening, he prepared this recipe.

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Vegetarian Dutch Oven Chili with Cornbread

Course: Main Course
Keyword: Vegetarian
Author: David Buckingham

Equipment

  • Dutch Oven 12-inch camping Dutch oven
  • Lid Lifter
  • Lid Rest
  • Tongs for Charcoal
  • Shovel for Charcoal
  • Charcoal Starter

Ingredients

Vegetarian Chili

  • 2 tbsp olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 bell pepper diced
  • 2 carrots diced
  • 2 stalks celery diced
  • 1 zucchini chopped
  • 15 oz canned black beans drained and rinsed
  • 15 oz canned kidney beans drained and rinsed
  • 15 oz canned pinto beans drained and rinsed
  • 15 oz canned petite diced tomatoes
  • 6 oz tomato paste
  • 1 1/2 cups vegetable broth
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tbsp chipotle in adobo (paste, made from pureeing 1 can of chipotles in adobo sauce in a food processor)
  • salt and pepper to taste

Vegetarian Cornbread

  • 1 package JIFFY Vegetarian Corn Muffin Mix
  • 1 tbsp flaxseed meal
  • 2.5 tbsp water
  • 1/3 cup soy milk

Instructions

  • Start 15-20 charcoal briquettes in a chimney starter. When charcoal is lit, pour into a campfire ring, or other prepared area.
  • Mix flaxseed meal with water and set aside.
  • Spready charcoal briquettes and place Dutch oven directly over hot coals.
  • Add oil and sauté onion, bell pepper, carrots, and celery until softened. Add garlic and sauté for 1-minute.
  • Stir in spices and toast until they become fragrant.
  • Start an additional 15-20 charcoal briquettes in the chimney starter.
  • Stir in zucchini, beans, tomatoes, tomato paste, and vegetable broth. Simmer uncovered for 15-20 minutes, stirring occasionally.
  • While chili simmers, mix together corn muffin mix, flaxseed meal "egg", and soy milk.
  • Spoon cornbread batter on top of chili.
  • Cover Dutch oven. Place 8-10 coals under the Dutch oven, and 15-18 coals on top of the lid.
  • Bake for 25-30 minutes, rotating the lid and Dutch oven 90° every 10 minutes for even heat.
  • Check doneness with a toothpick or knife – cornbread should be golden and set.

Notes

This recipe was developed with the help of Bing Copilot.
How to Make a Flax Egg | Minimalist Baker Resources
(https://minimalistbaker.com/how-to-make-a-flax-egg/)

Prepare at Home

  • Place all drained and rinsed beans in a 1-gallon zip lock freezer bag.
  • Place the diced onions, bell pepper, carrots, and celery in a 1-gallon zip lock freezer bag.
  • Measure all spices and place in a spare spice container.
  • Measure minced garlic into a snack size zip lock bag.  Measure chipotle paste into a snack size zip lock bag.   Store both zip lock bags in a leak proof container.