17 Easy One-Pot Camping Recipes

Dutch Oven Chicken and Rice

This classic comfort meal is perfect for a filling dinner under the stars, offering a delightful blend of flavors and textures.

Ingredients:

• 2 lbs chicken thighs
• 1 cup long-grain rice
• 2 cups chicken broth
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp olive oil

Cooking method:

1. Heat the olive oil in a Dutch oven over medium heat.
2. Add chicken thighs and brown on both sides, then remove and set aside.
3. Sauté onions and garlic in the Dutch oven until soft.
4. Stir in the rice, coating each grain with oil.
5. Return the chicken to the pot, add the broth, salt, and pepper.
6. Cover and cook over low heat for 20-25 minutes, or until the rice is tender and the chicken is cooked through.

Campfire Chili-Mac

A hearty, protein-packed meal that combines two campfire favorites into one delicious dish.

Ingredients:

• 1 lb ground beef
• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) diced tomatoes
• 1 cup elbow macaroni
• 1 packet chili seasoning
• 1 cup shredded cheese
• 2 cups water

Cooking method:

1. In a large pot, brown the ground beef over the campfire.
2. Add beans, tomatoes, macaroni, chili seasoning, and water.
3. Stir well, cover, and let simmer for about 15 minutes, or until the pasta is cooked.
4. Top with shredded cheese before serving.

One-Pot Lemon Herb Pasta

This light and zesty pasta dish is quick to prepare, making it ideal for an easy camp dinner.

Ingredients:

• 8 oz linguine
• 1 lemon, juiced and zested
• 1 cup spinach leaves
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 2 cups water
• Salt and pepper to taste

Cooking method:

1. In a pot, heat olive oil over medium heat and sauté garlic until fragrant.
2. Add water, lemon juice, and zest, and bring to a boil.
3. Stir in linguine and cook according to package instructions.
4. Add spinach and cook until wilted, season with salt and pepper.

Sausage and Bean Stew

A robust stew that fills you up with smoky, savory flavors after a day of adventure.

Ingredients:

• 1 lb smoked sausage, sliced
• 2 cans (15 oz each) mixed beans, drained
• 1 onion, chopped
• 2 cups chicken broth
• 1 tsp smoked paprika
• 1 tbsp olive oil

Cooking method:

1. Heat olive oil in a pot and sauté onion until translucent.
2. Add sausage slices and cook until browned.
3. Stir in beans, chicken broth, and paprika.
4. Let simmer for 15-20 minutes, stirring occasionally.

Campfire Ratatouille

This vegetable medley is not only colorful but also a nutritious campfire meal option.

Ingredients:

• 1 zucchini, sliced
• 1 eggplant, diced
• 1 red bell pepper, chopped
• 1 onion, sliced
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste

Cooking method:

1. Heat olive oil in a pot and sauté garlic and onion until soft.
2. Add zucchini, eggplant, bell pepper, and tomatoes.
3. Season with salt and pepper, cover, and cook for 20 minutes until vegetables are tender, stirring occasionally.

One-Pot Beef Stroganoff

This creamy, savory dish brings the comforts of home out to your campsite.

Ingredients:

• 1 lb beef strips
• 1 onion, sliced
• 8 oz mushrooms, sliced
• 2 cups beef broth
• 1 cup sour cream
• 1 tbsp flour
• 8 oz egg noodles

Cooking method:

1. Brown beef strips in a pot over medium heat.
2. Add onion and mushrooms, cook until softened.
3. Sprinkle flour over the mixture and stir, then add beef broth.
4. Stir in noodles, cover, and cook until tender.
5. Remove from heat, mix in sour cream before serving.

Shrimp and Grits

A Southern classic that is as delicious in the wild as it is at home.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 cup quick-cooking grits
• 2 cups water
• 1 cup milk
• 2 tbsp butter
• Salt and pepper to taste

Cooking method:

1. Bring water and milk to a boil in a pot.
2. Stir in grits, reduce heat, and cook until thickened.
3. In a separate pan, melt butter and cook shrimp until pink.
4. Combine shrimp with the cooked grits, season with salt and pepper before serving.

Cheesy Broccoli and Rice

This creamy, delightful dish combines cheese, broccoli, and rice for a wholesome camp meal.

Ingredients:

• 1 cup rice
• 2 cups vegetable broth
• 1 cup broccoli florets
• 1 cup shredded cheddar cheese
• Salt and pepper to taste

Cooking method:

1. In a pot, bring vegetable broth to a boil.
2. Add rice, reduce heat, and cover.
3. Cook for 10 minutes, add broccoli and continue cooking until both rice and broccoli are tender.
4. Stir in cheese until melted, season with salt and pepper.

Moroccan One-Pot Chickpea Tagine

This exotic, spicy tagine is sure to warm you up on a cool evening outdoors.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained
• 1 onion, chopped
• 2 carrots, sliced
• 1 can (15 oz) diced tomatoes
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp cinnamon
• Salt and pepper to taste

Cooking method:

1. Sauté onion and carrots in a pot until soft.
2. Add chickpeas, tomatoes, and spices.
3. Cover and simmer for 20 minutes, stirring occasionally, until flavors meld.

Campfire Paella

Bring a taste of Spain to your campsite with this easy, flavorful paella.

Ingredients:

• 1 cup Arborio rice
• 1/2 lb chicken, diced
• 1/2 lb shrimp, peeled and deveined
• 1 bell pepper, chopped
• 1 onion, chopped
• 2 cups chicken broth
• 1 tsp saffron threads
• Salt and pepper to taste

Cooking method:

1. In a large skillet, sauté chicken and onion until chicken is browned.
2. Add bell pepper and cook until softened.
3. Stir in rice, chicken broth, and saffron.
4. Cook until rice is nearly done, add shrimp, and cook until shrimp are pink.

One-Pot Pasta Primavera

A light, fresh pasta dish packed with seasonal vegetables, perfect for an easy outdoor meal.

Ingredients:

• 8 oz penne pasta
• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 2 cups water
• Salt and pepper to taste

Cooking method:

1. Heat olive oil in a pot over medium heat and sauté garlic.
2. Add water, pasta, zucchini, and bell pepper.
3. Cook until pasta is nearly done, adding tomatoes in the last few minutes.
4. Season with salt and pepper, and serve hot.