Smoky Three-Bean Maple Campfire Chili

Quick Recipe Version (TL;DR)

• Yield: 6 hearty servings
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes

Quick Ingredients

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 1 jalapeño, minced (seeds removed for mild)
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tbsp chili powder
• 1 tsp dried oregano
• 1/4 tsp ground cinnamon
• 1.5 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 2 cans (14.5 oz each) fire-roasted diced tomatoes, with juices
• 1.5 cups vegetable broth (or chicken broth)
• 1 bay leaf
• 3 tbsp pure maple syrup
• 1 tbsp apple cider vinegar
• 1 tsp liquid smoke (optional, for extra campfire flavor)
• Optional toppings: shredded cheddar, sour cream or plain Greek yogurt, sliced green onions, chopped cilantro, jalapeño slices, lime wedges, crushed tortilla chips or cornbread

Do This

• 1. Warm oil in a heavy pot over medium heat. Sauté onion, bell pepper, and jalapeño for 6–8 minutes until soft and lightly golden.
• 2. Stir in garlic, tomato paste, cumin, smoked paprika, chili powder, oregano, cinnamon, salt, and pepper. Cook 1–2 minutes until fragrant and tomato paste darkens.
• 3. Add fire-roasted tomatoes with their juices. Cook 5–7 minutes, stirring, until tomatoes thicken and lightly caramelize around the edges for a charred flavor.
• 4. Stir in beans, broth, bay leaf, and liquid smoke (if using). Bring to a simmer, then reduce heat to low. Cover partially and simmer 25–30 minutes, stirring occasionally.
• 5. Remove bay leaf. Stir in maple syrup and apple cider vinegar. Simmer 5 more minutes. Taste and adjust salt, pepper, maple, or vinegar as needed.
• 6. Serve hot, topped with cheese, sour cream or yogurt, green onions, cilantro, and any other favorite toppings. Great with cornbread or crusty bread.

---

Why You’ll Love This Recipe

• Deep, smoky flavor from smoked paprika, fire-roasted tomatoes, and optional liquid smoke, with a gentle sweetness from real maple syrup.
• Hearty, protein-packed vegetarian chili featuring kidney, pinto, and black beans for great texture and color.
• Flexible and forgiving: easy on the stovetop or over a campfire in a Dutch oven, and even better the next day.
• Perfect for feeding a crowd, game day, or a cozy night in with minimal fuss and simple ingredients.

Grocery List

• Produce: 1 large yellow onion, 1 red bell pepper, 1 jalapeño, 4 cloves garlic, fresh cilantro (optional), green onions (optional), limes (optional)
• Dairy: Shredded cheddar cheese (or your favorite melty cheese), sour cream or plain Greek yogurt (for serving; optional)
• Pantry: Olive oil, tomato paste, ground cumin, smoked paprika, chili powder, dried oregano, ground cinnamon, kosher salt, black pepper, 1 can kidney beans, 1 can pinto beans, 1 can black beans, 2 cans fire-roasted diced tomatoes, vegetable or chicken broth, bay leaves, pure maple syrup, apple cider vinegar, liquid smoke (optional), tortilla chips or cornbread mix (optional)

Full Ingredients

Base & Aromatics

• 2 tbsp olive oil (or other neutral cooking oil)
• 1 large yellow onion, diced (about 2 cups)
• 1 red bell pepper, diced
• 1 jalapeño, finely minced (remove seeds and ribs for mild chili; leave some in for more heat)
• 4 cloves garlic, minced

Spices & Seasoning

• 2 tbsp tomato paste
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tbsp chili powder (mild)
• 1 tsp dried oregano
• 1/4 tsp ground cinnamon (for warmth and depth)
• 1.5 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 bay leaf
• 1 tsp liquid smoke (optional, especially if not cooking over a real fire)

Beans & Tomatoes

• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 2 cans (14.5 oz each) fire-roasted diced tomatoes, with their juices
• 1.5 cups vegetable broth (or chicken broth for non-vegetarian)

Maple Finish & Garnishes

• 3 tbsp pure maple syrup
• 1 tbsp apple cider vinegar
• Shredded cheddar cheese, for serving (optional)
• Sour cream or plain Greek yogurt, for serving (optional)
• Chopped fresh cilantro, for topping (optional)
• Sliced green onions, for topping (optional)
• Thinly sliced fresh jalapeño or pickled jalapeños, for topping (optional)
• Lime wedges, for squeezing over the top (optional)
• Crushed tortilla chips or warm cornbread, for serving (optional but highly recommended)

Step-by-Step Instructions

Step 1: Prep your ingredients

Before you start cooking, set yourself up for success. Dice the onion and red bell pepper into small, even pieces so they soften at the same rate. Mince the jalapeño, deciding how much heat you want by keeping or discarding the seeds and white ribs. Mince the garlic. Drain and rinse the kidney, pinto, and black beans under cold water until the water runs clear; this helps remove extra starch and any tinny flavor from the cans. Open the cans of fire-roasted tomatoes and measure out your spices so they are ready to go. This quick prep makes the cooking process smooth and relaxed.

Step 2: Sauté the aromatics

Place a heavy-bottomed pot or Dutch oven (ideal for campfire cooking) over medium heat. Add the olive oil. When the oil shimmers, add the diced onion, red bell pepper, and jalapeño. Cook, stirring occasionally, for 6–8 minutes, until the vegetables are softened and the onion turns translucent with some golden edges. Adjust the heat if needed to prevent scorching. A gentle, steady sizzle is what you are after. Sprinkle in a pinch of salt to help draw out moisture and deepen the flavor right from the start.

Step 3: Toast the spices and char the tomatoes

Stir in the minced garlic and cook for 30–60 seconds until fragrant, being careful not to let it brown too much. Add the tomato paste, ground cumin, smoked paprika, chili powder, dried oregano, ground cinnamon, 1.5 tsp kosher salt, and black pepper. Cook this mixture for 1–2 minutes, stirring constantly, until the tomato paste darkens and sticks a bit to the bottom of the pot. This light caramelization is key for rich flavor.

Pour in the fire-roasted diced tomatoes with all their juices. Stir, scraping up any browned bits from the bottom of the pot. Let the tomatoes bubble over medium heat for 5–7 minutes, stirring occasionally, until they thicken slightly and you see some darker, almost charred spots around the edges. This step intensifies their smoky, campfire-like character.

Step 4: Add beans and simmer

Add the drained kidney, pinto, and black beans to the pot along with the vegetable broth. Drop in the bay leaf and stir in the liquid smoke, if using. Bring the mixture up to a gentle boil over medium-high heat, then immediately reduce the heat to low so the chili is at a steady simmer. Partially cover the pot with a lid, leaving it slightly ajar to let some steam escape and the flavors concentrate.

Simmer for 25–30 minutes, stirring every 5–10 minutes to prevent sticking at the bottom. The beans will soak up the smoky tomato base, and the chili will thicken into a hearty, spoon-coating consistency. If it ever seems too thick for your liking, splash in a bit more broth or water.

Step 5: Finish with maple and balance the flavors

After the simmer, remove and discard the bay leaf. Stir in the maple syrup and apple cider vinegar. The maple brings gentle sweetness and depth, while the vinegar brightens everything so the chili does not taste flat. Let the chili simmer, uncovered, for another 5 minutes to meld these flavors.

Now taste carefully. Add more salt if needed, a bit more maple syrup if you want extra sweetness, or an extra splash of vinegar for sharper tang. If you prefer more heat, stir in a pinch of extra chili powder or a few jalapeño slices and let it simmer a couple more minutes.

Step 6: Serve warm and garnish generously

For cozy, campfire-style presentation, ladle the chili into warm bowls or serve it directly from a cast-iron Dutch oven in the center of the table. Top each serving with shredded cheddar cheese and a small dollop of sour cream or Greek yogurt, if you like. Finish with sliced green onions, chopped cilantro, and jalapeño slices for color and freshness. A squeeze of lime over the top really wakes up the smoky flavors.

Serve the chili piping hot with crushed tortilla chips, a hunk of cornbread, or thick slices of crusty bread for dipping. This chili thickens as it cools, making it especially satisfying on a cold evening, whether you are indoors or sitting beside an actual campfire.

Pro Tips

• Use a heavy pot: A cast-iron Dutch oven holds heat well and resists scorching, whether you are on a stovetop or over a campfire.
• Let the tomato paste brown: Do not rush the step where the tomato paste and spices toast. That light browning is where a lot of the chili’s depth and “cooked-all-day” flavor comes from.
• Adjust thickness at the end: If the chili is too thick, thin it with a splash of broth or water. If it is too thin, simmer uncovered for 5–10 minutes until it reaches your ideal consistency.
• Make it ahead: Chili is even better the next day. The beans and spices have more time to mingle, and the smoky maple notes become more rounded.
• Campfire cooking: If cooking over a fire, use a grate and keep the pot over medium coals, not direct high flames. Slide it off to a cooler spot if it starts to stick.

Variations

• Spicier version: Add 1–2 extra minced jalapeños or a pinch of cayenne pepper with the other spices. You can also finish with a splash of hot sauce instead of, or in addition to, some of the vinegar.
• Meaty three-bean chili: Brown 1 pound of ground beef, turkey, or chorizo in the pot before adding the vegetables. Drain excess fat if needed, then proceed with the recipe as written, using the cooked meat as the base.
• Smoky chipotle twist: Add 1–2 minced chipotle peppers in adobo sauce (plus a teaspoon of the sauce) along with the tomatoes for an extra layer of smoky heat and richness.

Storage & Make-Ahead

Let the chili cool to room temperature, then transfer it to airtight containers. Refrigerate for up to 4 days. The flavors actually improve as it sits, making this an ideal make-ahead meal. For longer storage, freeze in portions for up to 3 months. Thaw overnight in the refrigerator or gently reheat from frozen over low heat with a splash of broth or water to loosen. Reheat on the stovetop over medium-low heat, stirring occasionally, until steaming hot throughout. If you are packing this for a camping trip, cook it at home, cool completely, chill thoroughly, then transport in a cooler. Reheat in a pot over the campfire, adding a bit of water if it has thickened too much.

Nutrition (per serving)

Approximate values for 1 of 6 servings (without cheese, sour cream, or chips): about 340 calories; 12 g protein; 8 g fat; 52 g carbohydrates; 14 g dietary fiber; 10 g total sugars (including natural sugars and maple syrup); 650 mg sodium (will vary based on broth, salt, and toppings). With cheese and sour cream, expect slightly higher calories and fat. This chili is naturally high in fiber, a good source of plant-based protein, and can be completely vegan if you use vegetable broth and plant-based toppings.