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Campfire Cornbread Chili

Prep Time:10
Cook Time:20
  • 500 Calories
  • 27g Protein
  • 84g Carbs
Break out the dutch oven for your next batch of campfire chili with cornbread crust. This recipe puts a rustic spin on shepherds pie with a bottom layer of thick and hearty vegetable chili covered with a light, crispy crust of cornbread. Prefer a little meat? Try adding ground beef or turkey to your pot of campfire chili.



  • 1 tablespoon oil
  • 1 small onion, diced
  • 2 (15 oz.) cans diced tomatoes
  • 1 can kidney beans
  • 1 can black beans
  • 1 can green chilis
  • 2 teaspoon cumin
  • 2 teaspoon garlic
  • 1 teaspoon chili powder
  • 1-1/2 teaspoon salt


  • 1 box Kodiak Cakes Cornbread Mix
  • 2 eggs
  • 1 cup water
  • 1/2 cup oil


  1. Heat 1 tablespoon oil in a cast iron pot over a campfire
  2. Once the pan is hot, add the onions and cook until translucent
  3. Add the diced tomatoes, kidney beans black beans, green chilis, spices, and salt to the pot. Stir together and cover with a lid or aluminum foil
  4. Meanwhile, stir Kodiak Cakes Cornbread mix, eggs, water, and oil together until fully combined
  5. Remove the lid from the cast iron and spoon the cornbread batter over the top of the chili
  6. Replace the lid and let cook over the campfire for 15-20 minutes or until cornbread springs back when touched
  7. Serve with cheddar cheese

*Tips: Prep the following before leaving for your camping trip:

  • Strain and rinse canned beans and combine into a large jar. Store in a cooler
  • Measure and combine spices in a small container

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