3 Spicy Recipes to Cook for Your Next Camping Trip
Make these flavorful dishes and you won't need to dump Tabasco on your dinner.
Get full access to Outside Learn, our online education hub featuring in-depth fitness, nutrition, and adventure courses and more than 2,000 instructional videos when you sign up for Outside+ Sign up for Outside+ today.
Pozole
Hominy adds whole-grain heartiness to this chili stew.
Heat: 4/5
Serves 2
- One 25 oz. can hominy
- 1 fresh Anaheim chile
- 1 medium yellow potato
- ¼ cup quinoa
- 3 Tbsp. green chile hot sauce
- 3 bouillon cubes (any flavor)
- 2 Tbsp. dried onion flakes
- 1 Tbsp. Mexican oregano
- 1 tsp. ground coriander
- 1 avocado
- 1 tsp. vegetable oil
At home: Drain and rinse hominy and spread on a dehydrator tray. Run it at 135ºF until completely dry (4 to 5 hours). Once cool, pack with spices in a zip-top bag. Store vegetable oil in a leakproof container.
In camp: Add 4 cups water to the hominy bag and set aside. Dice chile and potato into ¼-inch pieces and fry in oil over medium-high heat until slightly charred, 5 to 7 minutes. Add all other ingredients except avocado. Bring to a boil, cover, and simmer for 15 to 20 minutes, until potatoes are soft. Top with avocado.
Weight 15 oz. Protein 9.5 g Calories 570
Massaman Curry
Indian spice adds kick to this warming stew.
Heat: 3/5
Serves 3
- 1 medium russet potato
- 2 shallots
- One 5 oz. can coconut cream
- One 7 oz. chicken pouch (or 12 oz. extra-firm tofu)
- 3 Tbsp. Massaman curry powder
- 2 Tbsp. brown sugar
- ¼ cup peanut butter
- 2 bouillon cubes (any flavor)
- 1 Tbsp. Sriracha
- 1 tsp. coconut oil
- 1 cup instant rice
At home: Combine curry, brown sugar, peanut butter, bouillon cubes, and Sriracha in a leakproof container. Pack other ingredients separately.
In camp: Cut shallots into ¼-inch slices and fry in oil over medium-high heat until lightly browned, 3 to 4 minutes. Dice potato (and tofu, if using) into /-inch pieces. Add coconut cream and contents of the leakproof container to pot and stir until combined. Add potato, chicken (or tofu), and 2 cups water. Bring to a boil, then simmer, covered, for 15 minutes. Serve with rice.
Weight 10 oz. Protein 28 g Calories 443 (with chicken)
Crunchy Sweet Chili Chickpeas
Power up with a protein-packed snack.
Heat: 2/5
Serves 2
- Two 15 oz. cans chickpeas
- 2 Tbsp. honey
- 1 Tbsp. each: soy sauce, Sriracha, and sesame oil
- ½ tsp. each: garlic powder, ground ginger, and chile powder
At home: Preheat oven to 375ºF. Rinse and dry chickpeas. Toss with other ingredients, spread on a baking sheet, and roast, stirring occasionally, until chickpeas are mostly crispy (35 to 45 minutes). Let cool.
On trail: Enjoy by the handful.
Weight 11 oz. Protein 14 g Calories 193
