Dutch Oven Green Chicken Nourishing Camp Chili

This flavor packed chili will warm you up at camp as well as feed a crowd. It’s perfect to set up with loads of toppings to choose from which allows everyone to make their own unique creations. The Dutch Oven is a perfect cooking vessel to make this large batch stew with.

If you want a perfect camp night ending after this magical stew, check out our Red White and Blue Cheesecake that stores beautifully in the cooler or RV fridge.

For the chili
2 tbsp olive oil
1 onion, diced
2 garlic cloves
1 diced jalapeno
2 c chicken broth, homemade
2 cans white beans
2 cans diced green chilies
1 tsp cumin
1 tsp oregano
1/2 tsp cayenne
Rotisserie chicken, shredded

For serving
1/2 avocado, diced
1/2 lemon sliced
1 thinly sliced jalapeno
1/2 red onion, diced
1/4 c sour cream
Handful of cilantro, chopped
1/4 c shredded sharp cheddar
1 c Jasmine rice, cooked
Hot sauce, Chulula

In your Dutch oven over hot coals at camp, heat the oil and add the onions, garlic and pepper. Saute until fragrant and the onions soften slightly. Add in the broth, beans, and spices. Put the lid on and let the mix cook for 20 minutes. Add in the shredded chicken and cook another five minutes. Take it off the heat and let it cool for 15 minutes. Serve with all the toppings so everyone can add what they like.

Serves 6