Camping Gluten Free: Dinner

Like I mentioned in the post about breakfast, we opted to go for meals that did not require ice or refrigeration for a week long trip. Additionally, we tried to consider that we might be super tired at the end of each day and therefore meals needed to be simple.  To do this, we stuck with simple one pot meals.

We made chili, yellow curry noodles with veggies, herbed tomato soup with corn, pasta, and although we never got a chance to make it this Moroccan Fish Tangine is one of our favorite camp recipes. The best meal though, by far was the camp bean chili, and the awesomest part was that the smell wafted around the entire campground. 

1/4 cup chili powder
1 tbsp ground cumin
1 tsp paprika
1 tsp ground all spice
1 tsp cinnamon
1 tsp coriander
1 tsp oregano
1 tsp ground ginger
2 tbsp olive oil
1 onion, chopped
1 individual portioned box of chicken stock (Pacific Natural Foods makes them)

1 can pinto beans
1 can kidney beans
1 can crushed tomatoes

Pre-mix the spices at home and store in a small container, we used an old spice jar.
At camp, heat the olive oil in the pot you intend to use for the chili.
Add the chopped onion and saute until it begins to become translucent.
Add the spice mix and stir well.
Add the chicken stock, beans, and tomatoes.
Bring to a simmer and cook for at least 45 minutes.  The longer it cooks, the better the flavor.

Serves 2 large portions or 3 small portions.