35 Simple One Pot Camping Meals Everyone Should Know

Wrangling a bunch of dishes when you’re camping is a pain, which is why one pot meals are the perfect solution. These recipes are simple, delicious and cleanup-friendly, letting you spend more time enjoying the outdoors.

Here’s our collection of the best one pot camping meals that require basic ingredients and minimal gear, while still tasting great.

Enjoy!

1. Blueberry Banana Pancakes

Want to level up your camping breakfast game? These pancakes are a perfect mix of fluffy and crispy, packed with fresh fruit, and super easy to whip up at your campsite. With just a few basic ingredients, you’ll be flipping up a breakfast that’ll make everyone jealous at the neighboring campsites!

Ingredients:

• 1 cup flour
• 2 tablespoons sugar
• 1½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup milk
• 1 egg
• 1 banana (sliced)
• ½ cup blueberries
• Coconut oil (for cooking)

Instructions:

1. At home, combine the flour, sugar, baking powder, and salt in a small sealed container.
2. In camp, whisk the egg and milk together in a bowl.
3. Add the dry ingredients to the wet ingredients and stir until just combined (some lumps are okay).
4. Heat a non-stick skillet over medium heat and add coconut oil.
5. Pour batter onto the skillet and cook until bubbles form on the surface, then flip and cook until golden brown.

2. Chickpea Hash

Looking for a hearty breakfast that doesn’t require a ton of effort? This chickpea hash will be a one pot camping meal you come back to over and over! It’s protein-packed, loaded with veggies, and comes together in one skillet (hello, easy cleanup!). Whether you’re feeding vegetarians or just want something different from the usual camping fare, this dish hits all the right spots.

Ingredients:

• 1 tbsp oil
• 1 zucchini
• 1 small red onion
• 3 mini sweet peppers
• 1 (15 oz.) can chickpeas (drained)
• ½ tsp cumin
• ¼ tsp coriander
• ⅛ tsp cinnamon
• ½ tsp salt (plus more to taste)
• 2 eggs (optional)

Instructions:

1. Heat oil in a large skillet over medium-high heat until hot.
2. Add sliced onions, peppers, and zucchini; sauté until beginning to soften (about 5 minutes).
3. Stir in the drained chickpeas and spices; cook for another 5 minutes until heated through.
4. If using eggs, create wells in the mixture and crack an egg into each well. Cover and cook until eggs are set to your liking.

3. Dutch Baby Pancakes

Ever dreamed of having a giant, puffy pancake while camping? Say hello to the Dutch Baby! This impressive-looking breakfast is actually super simple to make and only needs a few ingredients you probably already have in your camp kitchen. Plus, it’s totally customizable with whatever toppings you’ve brought along!

Ingredients:

• 3 large eggs
• ½ cup milk
• ½ cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• Dash of salt
• Optional toppings (e.g., powdered sugar, fresh fruit, syrup)

Instructions:

1. Preheat your Dutch oven or skillet over the campfire.
2. In a bowl, whisk together the eggs, milk, sugar, and vanilla.
3. Gradually add the flour and salt, mixing until smooth.
4. Pour the batter into the preheated Dutch oven or skillet.
5. Bake for about 20-25 minutes until puffed and golden brown.
6. Serve warm with your choice of toppings.

4. Mountain Breakfast Skillet

Who doesn’t love a classic breakfast skillet when camping? This hearty one-pan wonder combines all your breakfast favorites (eggs, potatoes, cheese, and your choice of meat) into one delicious meal. It’s the perfect fuel for a day of hiking or just lounging around the campsite!

Ingredients:

• Breakfast sausage or bacon
• Eggs
• Frozen hashbrowns
• Cheddar cheese
• Bell peppers (green, red, or yellow)
• Onion
• Oil for cooking

Instructions:

1. Heat oil in a skillet over medium heat.
2. Add the breakfast sausage or bacon and cook until browned.
3. Stir in the frozen hashbrowns and cook until they start to brown.
4. In a bowl, whisk the eggs and season with salt and pepper.
5. Pour the eggs over the meat and hashbrowns, scrambling them together until cooked through.
6. Sprinkle cheese on top and cover the skillet to melt the cheese.
7. Serve hot.

5. Dutch Oven French Toast

Take your camping breakfast from basic to brilliant with this make-ahead French toast! The best part? You can prep it the night before, so while everyone else is fumbling with their camp stove in the morning, you’ll be diving into this gooey, delicious breakfast masterpiece.

Ingredients:

• 1 loaf French baguette (in 1″ slices)
• 1/2 cup butter (melted)
• 1 cup brown sugar
• 1/2 cup pecans
• 1 cup syrup
• 6 eggs
• 1 cup milk
• 1 tsp cinnamon
• 1 tsp vanilla

Instructions:

1. Line a Dutch oven with parchment paper (optional).
2. Pour melted butter, brown sugar, pecans, and half of the syrup into the bottom of the Dutch oven.
3. Layer the baguette slices over the mixture.
4. Whisk together eggs, milk, cinnamon, and vanilla; pour over the bread.
5. Refrigerate overnight or for at least 4 hours.
6. Bake over coals for about 60 minutes or until set.

6. Cast Iron Frittata

Need to feed a crowd with a one pot camping meal? This versatile frittata is your answer! It’s like a quiche without the fuss of a crust, and you can toss in whatever veggies and cheese you have on hand. Plus, cooking it over the campfire adds an amazing smoky flavor you just can’t get at home.

Ingredients:

• 8 large eggs
• 1/4 cup milk
• 1/2 cup cheese (cheddar or your choice)
• 1/2 cup cherry tomatoes (halved)
• 1/4 cup onion (chopped)
• 1/4 cup bell pepper (chopped)
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Heat olive oil in a cast iron skillet over medium heat.
2. Sauté the chopped onion and bell pepper until soft.
3. In a bowl, whisk together the eggs, milk, salt, and pepper.
4. Add the cherry tomatoes to the skillet and pour the egg mixture over the vegetables.
5. Cook on the stove for a few minutes until the edges start to set.
6. Cover the skillet with a lid or foil and place it over coals or on low heat until the eggs are fully set (about 15-20 minutes).

7. Chilaquiles

Transform your campsite into a Mexican breakfast spot with these easy chilaquiles! This comfort food favorite uses tortilla chips as its base (yep, the ones you brought for snacking), making it a super convenient camping breakfast. Add your favorite toppings, and you’ve got a breakfast that’ll have everyone asking for seconds!

Ingredients:

• 1 15-oz bag tortilla chips
• 1 16-oz can enchilada sauce
• 6 eggs
• 1/2 cup cotija cheese (optional)
• 1 cup roasted corn (optional)
• 1 cup cooked ground beef (optional)
• 1 4-oz can diced green chiles (optional)
• Lime juice (to taste)
• Sea salt (to taste)
• Ground black pepper (to taste)

Instructions:

1. In a large skillet, heat the enchilada sauce over medium heat.
2. Add the tortilla chips to the skillet and stir to coat them in the sauce.
3. Crack the eggs over the chips and cover the skillet to cook until the eggs are set.
4. Serve topped with cotija cheese, roasted corn, diced green chiles, and lime juice.

8. Campfire Nachos

Getting tired of the same old one pot camping meals? These campfire nachos are about to become your new favorite! They’re super customizable, ready in minutes, and perfect for sharing (or not – we won’t judge!). Plus, they make cleanup a breeze since everything cooks in one pot.

Ingredients:

• 8-ounce bag of tortilla chips
• 2 cups shredded taco cheese (or your favorite blend)
• 1 can black beans (drained)
• 1 can diced tomatoes with green chilis (or Pico de Gallo)
• Optional toppings: salsa, sour cream, guacamole, jalapeños, cilantro

Instructions:

1. Start by adding a generous layer of tortilla chips to the bottom of a Dutch oven.
2. Sprinkle a handful of shredded cheese over the chips.
3. Add a layer of black beans and diced tomatoes.
4. Repeat the layers until all ingredients are used.
5. Cover with the lid and cook over the campfire until the cheese is melted (about 15 minutes).

9. Tortellini & Sausage Soup

Craving something cozy after a long day of hiking? This hearty soup combines the best of comfort food with easy camp cooking. The cheese tortellini makes it filling, while the Italian sausage adds tons of flavor without needing extra seasonings. It’s like a warm hug in a bowl!

Ingredients:

• 1 pound Italian sausage
• 20 ounces cheese tortellini
• 1 can (28 ounces) diced tomatoes
• 3 cups chicken broth
• 2 teaspoons minced garlic
• ½ medium onion (diced)
• 2 cups fresh spinach
• Salt and pepper to taste

Instructions:

1. In a large pot, brown the Italian sausage over medium heat.
2. Add diced onion and minced garlic; sauté until the onion is translucent.
3. Stir in the diced tomatoes and chicken broth; bring to a boil.
4. Add the cheese tortellini and cook according to package instructions until tender.
5. Stir in fresh spinach until wilted.
6. Season with salt and pepper to taste before serving.

10. Dutch Oven Chicken Marbella

Ready to impress your fellow campers? This might sound fancy, but don’t worry – it’s actually super simple! The secret is in the marinade, which does all the heavy lifting flavor-wise while you’re out having fun. Just prep it before you leave home, and you’ll have an amazing dinner ready to go.

Ingredients:

• 4 chicken thighs (skin-on)
• 1 cup pitted prunes
• 1 cup green olives (pitted and halved)
• ¼ cup capers (with brine)
• 6 cloves garlic (roughly chopped)
• 2 tablespoons dried oregano
• ¼ cup red wine vinegar
• ½ cup dry white wine
• 1 tablespoon olive oil
• 4 teaspoons brown sugar
• 2 bay leaves
• Salt and pepper to taste

Instructions:

1. Marinate the chicken: In a large freezer bag, combine chicken thighs, prunes, olives, capers, garlic, oregano, red wine vinegar, and olive oil. Seal and refrigerate for at least 6 hours or overnight.
2. Prepare the campfire: Set up your Dutch oven over coals or on a camp stove.
3. Brown the chicken: Heat olive oil in the Dutch oven. Remove chicken from marinade (reserve marinade) and brown skin-side down for about 6-8 minutes until crispy.
4. Add marinade: Pour the reserved marinade over the chicken in the Dutch oven.
5. Cook: Cover and cook for about 45 minutes until the chicken is cooked through and tender.

11. Lentil Sloppy Joes

Missing those classic sloppy joes but keeping it plant-based? These lentil sloppy joes are here to save the day! They’re packed with protein, super filling, and honestly? They’re so tasty, even the meat-lovers at your campsite might steal a bite (or two!).

Ingredients:

• 1½ cups dry brown or red lentils
• 3⅓ cups vegetable broth
• 1 tablespoon olive oil
• 1 small white onion (finely chopped)
• 1 red bell pepper (finely chopped)
• 3 garlic cloves (minced)
• 16 ounces tomato sauce
• 6 ounces tomato paste
• 2 teaspoons red wine vinegar
• 2 teaspoons soy sauce or tamari
• 1 tablespoon brown sugar
• 1 teaspoon chili powder
• 1 teaspoon ground cumin

Instructions:

1. Rinse the lentils and cook them in vegetable broth until tender (about 20 minutes).
2. In a separate pan, heat olive oil over medium heat and sauté the chopped onion, garlic, and bell pepper until softened.
3. Add the cooked lentils to the sautéed vegetables along with tomato sauce, tomato paste, vinegar, soy sauce, brown sugar, chili powder, and cumin.
4. Stir well and let simmer for about 10 minutes to combine flavors.
5. Serve on hamburger buns or as desired.

12. Red Beans & Rice

Looking for a one pot camping meal that’s super easy but tastes like it took hours? This one’s your answer! Using dehydrated ingredients makes this classic comfort food totally camp-friendly, and it packs a ton of flavor without hauling a spice cabinet into the wilderness.

Ingredients:

• 1 cup dehydrated red beans
• 1/4 cup instant rice
• 1/4 cup dehydrated hamburger meat (or any meat of your choice)
• 1 packet of chicken broth
• 1 bay leaf
• 1/4 teaspoon freeze-dried garlic
• 1/2 teaspoon dehydrated onion
• 1 teaspoon dehydrated bell peppers
• Hot sauce (optional)

Instructions:

1. In a zip-top bag, combine all ingredients except the water and chicken broth.
2. At the campsite, add the contents to your pot along with the chicken broth and water.
3. Stir well and bring to a boil.
4. Once boiling, turn off the heat and let it sit until rehydrated (about 10-15 minutes).
5. Stir before serving.

13. One Pot Protein Pasta

Need a quick, filling dinner after a long day of adventure? This protein-packed pasta is your new camping BFF! Made with red lentil pasta, it’s loaded with protein and fiber, and the one pot cooking method means less cleanup and more time for stargazing.

Ingredients:

• 8 oz red lentil pasta
• 2 cups kale (chopped)
• 2 cloves garlic (minced)
• 2 tbsp olive oil
• 4 cups vegetable broth
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Add minced garlic and sauté until fragrant.
3. Add chopped kale and cook until wilted.
4. Pour in vegetable broth and bring to a boil.
5. Add red lentil pasta and cook according to package instructions until al dente.
6. Season with salt and pepper to taste, then serve.

14. Beef Stroganoff

Who says you can’t have restaurant-quality meals while camping? This campfire beef stroganoff is totally drool-worthy and way easier than you’d think. With tender steak, mushrooms, and a creamy sauce, it’s pure comfort food that’ll have everyone at the campground jealous!

Ingredients:

• 1 large steak (ribeye or similar)
• 8 oz cremini mushrooms (sliced)
• 1 small onion (diced)
• 2 cups water
• 1 beef bouillon cube
• 4 oz wide egg noodles
• 1/2 cup sour cream or Greek yogurt
• Salt and pepper to taste
• Red pepper flakes (optional)

Instructions:

1. Pat the steak dry with paper towels and season both sides with salt and pepper.
2. Heat a cast iron pan on high until nearly smoking.
3. Add a small amount of oil and place the steak in the pan, cooking for 2-4 minutes without moving it.
4. Flip the steak and cook for another 2-3 minutes or until desired doneness.
5. Remove the steak from the pan and let it rest.
6. In the same pan, add the diced onion and sliced mushrooms, cooking until tender.
7. Add water and beef bouillon cube, bringing to a boil.
8. Stir in the egg noodles and cook until tender.
9. Remove from heat and stir in sour cream or Greek yogurt before serving.

15. Sweet Potato Peanut Stew

Get ready for a one pot camping meal that’s totally different from the usual hot dogs and hamburgers! This cozy stew brings amazing flavors together with sweet potatoes, peanut butter, and just the right amount of spice. It’s like a warm hug in a bowl after a day of outdoor adventures!

Ingredients:

• 1 tablespoon oil
• 1 small onion (diced)
• 4 cloves garlic (minced)
• 1 medium sweet potato (chopped into 1/4 inch cubes)
• 2 cups vegetable broth
• 14 oz can diced tomatoes
• ¼ cup peanut butter
• 2 teaspoons New Mexico chili powder
• 1 teaspoon salt
• 14 oz can chickpeas (drained)
• 2 cups kale (destemmed and chopped)

Instructions:

1. Heat oil in a large pot over medium heat.
2. Add diced onion and minced garlic; sauté until softened.
3. Stir in the sweet potato cubes and cook for about 5 minutes.
4. Add the diced tomatoes, vegetable broth, peanut butter, chili powder, and salt; stir well.
5. Bring to a boil, then reduce heat and simmer for about 20 minutes until sweet potatoes are tender.
6. Stir in chickpeas and kale; cook until kale is wilted.

16. Cheesy Asparagus One Pot Orzo

Looking for a camping meal that’s a little fancy but super easy? This one-pot orzo is your answer! It’s creamy, cheesy, and loaded with fresh asparagus. The best part? No straining required, which means less camping gear to pack and less cleanup time!

Ingredients:

• ½ lb asparagus
• 2 cups water
• 1 cup orzo
• ½ tablespoon olive oil
• ½ teaspoon dried thyme
• ½ teaspoon dried basil
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon red pepper flakes
• ½ cup shredded cheese
• ¼ cup sun-dried tomatoes (chopped)
• 2 tablespoons pine nuts

Instructions:

1. Cut off and discard the tough ends of the asparagus, then chop asparagus into 1″ pieces.
2. Add the asparagus, water, orzo, olive oil, and all the spices into a pot.
3. Bring to a low boil and cook for about 5 minutes until the orzo is tender.
4. Reduce heat and add the cheese, sun-dried tomatoes, and pine nuts. Stir until combined and heated through.

17. Dutch Oven Chili & Cornbread

Want to be the hero of your camping trip? This two-in-one meal will do the trick! The chili bubbles away while the cornbread bakes right on top, creating the perfect comfort food combo. It’s like magic in a Dutch oven!

Ingredients:

• Salsa (choose your heat level)
• Canned diced tomatoes (fire roasted if desired)
• Canned chilis
• Canned beans (variety of types)
• Canned corn
• Chili powder
• Ground beef (optional)
• Onion (optional)
• Bell pepper (optional)
• Cornbread mix
• Milk
• Egg

Instructions:

1. Preheat the Dutch oven over coals.
2. Brown the ground beef with onions and bell peppers in the Dutch oven.
3. Add salsa, diced tomatoes, chilis, beans, corn, and chili powder to the pot. Stir well.
4. Bring the mixture to a boil, then reduce heat and let it simmer for about 30 minutes.
5. Prepare the cornbread mix according to package instructions and pour it over the chili mixture.
6. Cover the Dutch oven and cook for an additional 20-30 minutes until the cornbread is golden brown on top.

18. Dutch Oven Enchiladas

Ready to take your camp cooking to the next level? These Dutch oven enchiladas are a total game-changer! They’re loaded with veggies, smothered in sauce, and topped with melty cheese – basically, they’re everything you want after a day in the great outdoors.

Ingredients:

• 2 cups shredded cooked chicken
• 1 can black beans (rinsed and drained)
• 1 can green enchilada sauce
• 1 can red enchilada sauce
• 6 flour tortillas
• 2 cups shredded cheese
• 1/2 onion (diced)
• 1 bunch cilantro (optional)
• 1/2 cup sour cream (optional)

Instructions:

1. Preheat the Dutch oven to 350°F (175°C).
2. In a large bowl, combine the shredded chicken, black beans, green enchilada sauce, and diced onion.
3. Spoon a small amount of the mixture into the bottom of the Dutch oven.
4. Layer three tortillas over the mixture.
5. Spread a portion of the chicken mixture over the tortillas and sprinkle with cheese.
6. Repeat the layers until all ingredients are used, finishing with cheese on top.
7. Cover and bake for about 30-40 minutes until the cheese is bubbly and golden.

19. One Pot Chili Mac

Can’t decide between chili or mac and cheese? Why not have both! This crowd-pleasing mashup is perfect for camping because it’s hearty, easy to make, and guaranteed to refuel you after a long day of outdoor fun. Plus, it all comes together in one pot!

Ingredients:

• 1 lb ground beef
• 1 onion (diced)
• 2 cloves garlic (minced)
• 1 can diced tomatoes
• 1 can chili beans
• 2 cups beef broth
• 1 cup elbow macaroni (dry)
• 1 cup shredded cheddar cheese
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. In a large pot or Dutch oven, heat olive oil over medium heat.
2. Add diced onion and minced garlic; sauté until softened.
3. Add ground beef and cook until browned.
4. Stir in diced tomatoes, chili beans, beef broth, macaroni, chili powder, cumin, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for about 15 minutes or until pasta is tender.
6. Stir in shredded cheddar cheese until melted and combined.
7. Serve hot with optional toppings like sour cream or green onions.

20. Dutch Oven Blueberry Cobbler

Ready for some campfire magic? This blueberry cobbler is about to become your favorite camping dessert! The Dutch oven creates the perfect environment for a bubbly fruit base and golden-brown topping. It’s like having your own tiny bakery in the great outdoors!

Ingredients:

• Fresh or frozen blueberries
• Granulated sugar
• Lemon juice
• Lemon zest
• All-purpose flour
• Baking powder
• Salt
• Butter
• Milk
• Vanilla extract

Instructions:

1. Preheat the Dutch oven by placing it over hot coals.
2. In a bowl, mix together the blueberries, sugar, lemon juice, and lemon zest.
3. In another bowl, combine flour, baking powder, salt, and butter until crumbly.
4. Stir in milk and vanilla extract until smooth.
5. Pour the blueberry mixture into the Dutch oven and drop spoonfuls of the topping over it.
6. Cover and bake for about 40-45 minutes until golden brown.

21. Apple Crisp

Want to impress your camping pals with minimal effort? This apple crisp is your secret weapon! The smell of cinnamon and apples cooking over the campfire will have everyone gathering around your cooking spot. Plus, it’s way easier than trying to make an apple pie in the wilderness!

Ingredients:

• 8-9 apples (peeled and sliced)
• 1/4 cup lemon juice
• 1 1/2 tsp cinnamon
• 1 tbsp cornstarch
• 1/2 tsp salt
• 1 1/2 cups brown sugar
• 1 1/2 cups old fashioned oatmeal
• 1 1/4 cups flour
• 1 tbsp cinnamon
• 1 tbsp nutmeg
• 3/4 cups butter (room temperature)

Instructions:

1. Combine brown sugar, oatmeal, flour, cinnamon, and nutmeg in a bowl. Cut in butter until the mixture resembles rice.
2. Peel, core, and slice the apples. Mix in lemon juice, cinnamon, cornstarch, and salt until the apples are completely coated.
3. Place the apple mixture in a baking dish or foil packets and top with the crumble mixture.
4. Cook over a campfire or grill for about 20-30 minutes until the apples are tender and the topping is golden brown.

22. Campfire Pizza

Think you can’t have pizza while camping? Think again! This Dutch oven pizza is a total game-changer for your one pot camping meals. It’s fun to make, customizable with your favorite toppings, and tastes amazing – especially when you’re enjoying it under the stars!

Ingredients:

• 1 can refrigerated pizza dough
• 1/4 cup pizza sauce
• 1 cup shredded mozzarella cheese
• Pepperoni slices (or other toppings as desired)

Instructions:

1. Preheat your Dutch oven over hot coals.
2. Open the pizza dough and press it into the bottom of the Dutch oven.
3. Spread pizza sauce evenly over the dough.
4. Sprinkle shredded mozzarella cheese on top.
5. Add pepperoni slices or other desired toppings.
6. Cover with the lid and cook over low heat for about 30-40 minutes, or until the crust is baked and the cheese is melted.

23. Vegetable Beef Soup

Nothing beats a warm bowl of soup after a day of outdoor adventures! This hearty soup is packed with vegetables and tender beef, making it the perfect comfort food for chilly camping nights. Plus, it’s a great way to use up any extra veggies you brought along!

Ingredients:

• 1 lb beef stew meat
• 2 medium potatoes (diced)
• 2 carrots (sliced)
• 1 onion (chopped)
• 2 cloves garlic (minced)
• 4 cups beef broth
• 1 can diced tomatoes
• Salt and pepper to taste
• Optional: green beans, peas, or other vegetables

Instructions:

1. In a large pot, heat some oil over medium-high heat.
2. Add the beef stew meat and brown it on all sides.
3. Add the chopped onion and minced garlic, cooking until the onion is translucent.
4. Stir in the diced potatoes, sliced carrots, and any additional vegetables.
5. Pour in the beef broth and add the can of diced tomatoes.
6. Season with salt and pepper to taste.
7. Bring to a boil, then reduce heat and let simmer for about 30-40 minutes until the vegetables are tender.

24. Hamburger Foil Packets

Say goodbye to complicated camping meals and hello to these super convenient foil packets! They’re totally customizable, require zero cleanup (just throw out the foil!), and cook up perfectly over the campfire. It’s like having your own personal dinner delivery service in the wilderness!

Ingredients:

• 1 pound ground beef
• 4 small potatoes (sliced)
• 2 carrots (sliced)
• 1 onion (sliced)
• Salt and pepper to taste
• Optional: butter or seasoning of choice

Instructions:

1. Preheat the grill or campfire.
2. Form the ground beef into patties.
3. Tear off large pieces of heavy-duty aluminum foil and coat with non-stick spray.
4. Place sliced potatoes, carrots, and onions in the center of each foil piece.
5. Top with a beef patty and season with salt and pepper.
6. Fold the foil tightly to seal the packets.
7. Cook on the grill or over the campfire for about 30-40 minutes until the meat is cooked through and vegetables are tender.

25. One Pot Spaghetti with Italian Sausage

Craving pasta in the great outdoors? This creamy one pot wonder is here to satisfy! It’s got all the comfort of your favorite pasta dish but without the hassle of draining noodles or juggling multiple pots. Plus, the Italian sausage adds tons of flavor without needing a spice cabinet!

Ingredients:

• 1 tablespoon olive oil
• 1 pound Italian-style sausage (sliced)
• 1 medium onion (chopped)
• 3 cloves garlic (minced)
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 can Italian style diced tomatoes
• 8 ounces dry spaghetti
• 1 1/2 cups shredded mozzarella cheese

Instructions:

1. Heat olive oil in a large nonstick skillet over medium-high heat.
2. Add the sliced sausage and cook until browned.
3. Add chopped onion and minced garlic; sauté until onion is translucent.
4. Pour in chicken broth and bring to a boil.
5. Stir in the spaghetti and cook until al dente.
6. Reduce heat and add heavy cream and diced tomatoes; stir well.
7. Top with shredded mozzarella cheese and let it melt before serving.

26. Cuban Chicken and Rice

Turn your campsite into a Caribbean getaway with this flavorful Cuban-inspired dish! It’s a one pot camping meal that’s packed with protein and bold flavors, perfect for refueling after a day of outdoor adventures. The best part? It’s way easier than it looks!

Ingredients:

• 2 pounds chicken thighs
• 1 1/2 cups long-grain rice
• 3 cups chicken broth
• 1 can black beans (drained and rinsed)
• 1 medium onion (chopped)
• 1 red bell pepper (chopped)
• 4 garlic cloves (minced)
• 1 teaspoon cumin
• 1 teaspoon oregano
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Marinate the chicken thighs with lime juice, cumin, and oregano for at least 30 minutes.
2. In a large pot, heat olive oil over medium heat. Add chopped onions and bell peppers; sauté until softened.
3. Add minced garlic and cook for another minute.
4. Stir in the rice and cook for a couple of minutes until slightly toasted.
5. Pour in the chicken broth and add the marinated chicken on top.
6. Bring to a boil, then reduce heat to low, cover, and simmer for about 20-25 minutes.
7. Stir in black beans during the last few minutes of cooking.

27. Spanish Potato Soup

Need a cozy meal for those chilly camping nights? This Spanish-style potato soup is your answer! It’s simple but packed with flavor, and the potatoes make it super filling after a long day of outdoor fun. Plus, it’s budget-friendly and uses ingredients that are easy to pack!

Ingredients:

• 2-3 medium potatoes
• 1 onion
• 2-3 cloves garlic
• 1 red bell pepper
• 4 cups vegetable or chicken broth
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a pot over medium heat.
2. Add chopped onion and bell pepper; sauté until softened.
3. Stir in minced garlic and spices; cook for another minute.
4. Add diced potatoes and broth; bring to a boil.
5. Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
6. Season with salt and pepper to taste before serving.

28. Indian Shrimp and Rice

Want to spice up your camping menu? This Indian-inspired shrimp and rice dish brings amazing flavors to the great outdoors! It’s quick to make, uses minimal ingredients, and will have everyone at the campground wondering what smells so good!

Ingredients:

• 1 cup long grain rice
• 1 pound shrimp (cleaned and deveined)
• 2 tablespoons olive oil
• 1 onion (chopped)
• 2 cloves garlic (minced)
• Spices (cumin, paprika, garam masala)
• Salt to taste

Instructions:

1. Heat olive oil in a large pot.
2. Sauté chopped onion and minced garlic until translucent.
3. Add shrimp and cook until they turn pink.
4. Stir in rice and spices.
5. Add water and bring to a boil.
6. Reduce heat, cover, and simmer until rice is cooked and liquid is absorbed (about 20 minutes).

29. Cauliflower and Coconut Chickpea Curry

Looking for a vegetarian one pot camping meal that’s anything but boring? This curry is a total flavor bomb! The coconut milk makes it creamy and rich, while the cauliflower and chickpeas keep you full and satisfied. Even meat-lovers won’t miss the meat in this one!

Ingredients:

• 1 medium head cauliflower (cut into florets)
• 1 can coconut milk
• 1 can chickpeas (drained and rinsed)
• 1 onion (finely chopped)
• 4 garlic cloves (minced)
• 1 tablespoon fresh ginger (grated)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• Salt and pepper to taste
• Optional: cilantro for garnish

Instructions:

1. Heat oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
2. Add minced garlic and grated ginger; cook for another minute until fragrant.
3. Stir in the spices and cook for about 30 seconds.
4. Add the cauliflower florets and chickpeas, stirring to coat with the spices.
5. Pour in the coconut milk and simmer until cauliflower is tender.
6. Season with salt and pepper to taste.
7. Garnish with cilantro if desired.

30. Slow Cooker Pot Roast

Yes, you can have an amazing pot roast while camping! This meal practically cooks itself, letting you spend more time exploring and less time cooking. The meat gets super tender, and all those vegetables soak up amazing flavors!

Ingredients:

• 3½ pounds beef chuck roast
• 2 tablespoons avocado oil
• 4 cloves garlic (thinly sliced)
• 1 yellow onion (cut into large chunks)
• 4 carrots (peeled and cut into 1-inch pieces)
• 3 stalks celery (cut into 1-inch pieces)
• 1½ pounds baby potatoes (quarter)
• 2 cups low-sodium beef broth
• 1 cup red wine (optional)
• Optional herbs: rosemary, thyme, bay leaves

Instructions:

1. Sear the beef chuck roast in a skillet with avocado oil until browned on all sides.
2. Layer the vegetables in the bottom of the slow cooker.
3. Place the seared roast on top of the vegetables.
4. Pour the beef broth and red wine over everything.
5. Add herbs if using.
6. Cover and cook on low for 8-9 hours until the meat is tender.

31. Chickpea Hash With Wild Mushrooms

Turn your campsite into a gourmet breakfast spot with this savory hash! It’s a vegetarian twist on the classic breakfast hash that’s just as filling and delicious. Plus, it’s super versatile – throw in whatever veggies you have on hand!

Ingredients:

• Mushrooms
• Chickpeas
• Sweet potatoes
• Zucchini
• Bacon (optional)
• Olive oil
• Salt and pepper

Instructions:

1. Dice the mushrooms, sweet potato, zucchini, and bacon (if using).
2. Rinse and drain the chickpeas.
3. Heat a large cast-iron skillet over the campfire.
4. Add olive oil to the skillet.
5. Add the diced vegetables and chickpeas to the skillet.
6. Cook until the vegetables are tender and slightly browned, stirring occasionally.

32. Hobo Dinner Foil Packets

These customizable foil packets are camping cooking at its finest! They’re super easy to prepare, everyone can make their own just how they like it, and cleanup is as simple as tossing the foil. Talk about a camping win!

Ingredients:

• Ground Beef
• Potatoes (red or yellow)
• Carrots
• Onions
• Garlic Salt
• Fennel Seed
• Rosemary
• Olive Oil (optional)
• Cheese (optional)

Instructions:

1. Preheat your grill or campfire.
2. Cut four sheets of heavy-duty aluminum foil.
3. In a bowl, mix ground beef with seasonings.
4. Place a portion of the beef mixture in the center of each foil sheet.
5. Layer sliced potatoes, carrots, and onions on top of the beef.
6. Drizzle with olive oil if desired.
7. Fold the foil over the ingredients to create a sealed packet.
8. Cook on the grill or over hot coals for about 45-60 minutes, flipping occasionally.

33. Chicken Tortilla Soup

Craving something warm and comforting at your campsite? This chicken tortilla soup is like a hug in a bowl! It comes together quickly with pantry staples, and the aroma will make your camping neighbors jealous!

Ingredients:

• 6 cups chicken stock or broth
• 2 cups shredded cooked chicken
• 1-2 cans diced tomatoes
• 1 can corn
• 1 can black beans
• 1 can diced green chiles
• ½ cup chopped onion
• 2 teaspoons minced garlic
• 1½ teaspoons salt
• ¾ teaspoon black pepper
• ½ teaspoon ground cumin
• ¼ teaspoon chili powder

Instructions:

1. In a large pot, combine all ingredients.
2. Stir to combine all ingredients.
3. Bring the mixture to a boil over medium heat.
4. Reduce heat and let it simmer for about 20 minutes.
5. Serve hot with optional toppings like cheese and tortilla strips.

34. Loaded Campfire Cauliflower

Think comfort food can’t be healthy? This loaded cauliflower will change your mind! It’s like all the flavors of a loaded baked potato but lighter and veggie-based. Perfect for when you want something a bit different around the campfire!

Ingredients:

• 1 head of cauliflower (steamed and diced)
• 1 cup shredded cheddar cheese
• 2 tablespoons bacon bits
• 2 stalks green onions (diced)

Instructions:

1. Steam the cauliflower until al dente and then dice it.
2. In a bowl, mix the diced cauliflower with shredded cheddar cheese, bacon bits, and diced green onions.
3. Place the mixture in a foil packet or a cast-iron skillet.
4. Cook over a campfire or grill until the cheese is melted and everything is heated through.

35. Camping Stir-Fry

Make your camping life easier with this prep-ahead stir-fry! Do all the chopping at home, and you’ll have a quick, fresh meal ready to go when you’re tired from hiking. It’s customizable based on what you like and what’s in season!

Ingredients:

• Protein options: chicken, pork, beef, tofu
• Vegetables: carrots, broccoli, cauliflower, bell peppers, brussels sprouts, pea pods, green beans, edamame, zucchini, mushrooms, water chestnuts, baby corn, bean sprouts
• Soy sauce or teriyaki sauce
• Cooking oil
• Optional: nuts

Instructions:

1. At home, chop your chosen protein and vegetables into bite-sized pieces.
2. Pack the protein and vegetables in separate containers or bags.
3. At the campsite, heat oil in a large skillet over medium heat.
4. Add the protein first and cook until browned.
5. Add hardy vegetables next and stir-fry until they start to soften.
6. Add softer vegetables and any nuts if using.
7. Pour in soy sauce or teriyaki sauce and stir to combine.
8. Cook until all ingredients are heated through.