The Campervan Cookbook, Part 2: Dinner

Ingredients

• 1 tbsp of oil
• 4 cloves of garlic, minced (2 teaspoons garlic powder)
• 2 tsp of salt
• 1-2 tsp of chili powder
• 1 tsp of ground cumin
• 1 (14.5 oz) can of black beans, drained
• 1 (14.5 oz) can of kidney beans drained
• 1 (14.4 oz) can of diced tomatoes
• 1 (4 oz) can of diced green chiles
• 2 tbsp of tomato paste
• 1 medium diced onion

For cornbread topper:

• 1 cup of cornmeal
• ½ cup of flour
• 1 tbsp of baking powder
• 1 ½ tsp of salt
• 1 cup of milk
• 1 egg lightly beaten
• 2 tbsp of honey

Instructions

1. In a 10” 4-quart Dutch oven, over medium heat, sauté the onion in olive oil, until soft and gold. Add spices and garlic. Sauté for about 1 minute before adding beans, tomatoes, chiles, and tomato paste. Stir to combine. Simmer for 10 minutes, or until thickened.
2. Prepare cornbread batter by mixing all dry ingredients in a medium bowl. Combine mix, milk, eggs, and honey to form a batter
3. Remove Dutch oven from direct heat and reduce to a bubble. Pour the cornbread batter over chili as evenly as possible and cover with a lid. Bake in oven or over coals for 20 minutes at 400-425 degrees F.
4. Add favorite toppings and enjoy!

Source: https://www.freshoffthegrid.com/dutch-oven-vegetarian-chili-cornbread/

Ingredients

• 1 (15 oz) can of drained black beans
• 1 (14.5 oz) can of chicken broth
• 1 (14 oz) can of whole kernel corn
• 1 (12.5 fl oz) can of chicken chunks, drained
• 1 (10.75 oz) can of cream of chicken soup
• 1 (10 oz) can of diced tomatoes with green chile peppers
• Any toppings you like (tortilla strips, avocado, cheese, sour cream, etc.)

Instructions

1. Stir together black beans, chicken broth, corn, chicken chunks, cream of chicken soup, and diced tomatoes with green chile peppers in a large saucepan.
2. Bring all ingredients to a boil and reduce heat to low.
3. Cook at simmer for 20 minutes. Add salt and pepper to taste.

Source: https://www.allrecipes.com/recipe/233431/6-can-chicken-tortilla-soup/

Ingredients

• 2 cups of elbow macaroni
• 2 cups of water
• 2 tbsp of butter
• ¼ tsp of salt
• 4 cups of shredded cheese (your choice)
• 1-2 tbsp of mustard
• ¼ tsp of garlic powder
• 5-ounce bag of Kettle Jalapeno chips
• Your choice of protein (optional)

Instructions

1. In a Dutch oven or large saucepan, combine macaroni, water, butter, and salt. Cover and heat for about 10 minutes or until pasta is tender and almost all liquid has been absorbed.
2. Remove from heat.
3. Add the shredded cheese, mustard, and garlic powder.
4. Serve with crushed Kettle chips on top for additional crunch.

Source: https://www.freshoffthegrid.com/dutch-oven-mac-cheese/

Ingredients

• 4 skinless, boneless chicken breast halves
• Salt, or garlic salt and pepper
• 2 tsp of olive oil
• 1 (14.5 oz) can of diced tomatoes with green peppers and onions
• ¼ cup of sun-dried tomato pesto
• 1 (14 oz) can of artichoke hearts in water, drained and quartered
• Pitted kalamata olives (optional)

Instructions

1. Season both sides of each chicken breast generously with salt and pepper.
2. Heat oil in a large skillet.
3. Brown each chicken breast, side to side. Set aside.
4. Add tomatoes and cook with chicken for about 1 minute, stirring continuously. Add in pesto, artichokes, and return to chicken pan. Cover and reduce heat to medium, then allow chicken to simmer for about 5-10 minutes.
5. Serve and enjoy!

Source: https://www.allrecipes.com/recipe/84590/artichoke-and-sun-dried-tomato-chicken/

Ingredients

• 1 tbsp of olive oil
• 1 large shallot chopped
• 3 minced cloves of garlic
• 1 ½ tsp of coriander
• 1 tsp of cumin
• ¼ tsp of cayenne
• 1 (14 oz) can of diced tomatoes with juice
• 1 (14 oz) can of broth
• 2 tbsp of coconut milk powder (found in international section of most grocery stores)
• 1 cup of red lentils
• 1 tsp of salt
• 2 cups of chopped kale

Instructions

1. Sauté shallot on medium heat with olive oil for about 2 minutes, or until soft. Add minced garlic, cumin, coriander, and cayenne. Cook until fragrant.
2. Add tomatoes, juices, broth, coconut milk powder, red lentils, and salt. Combine all ingredients and stir.
3. Add kale. Cook for about 20 minutes, or until lentils break apart and become creamy.
4. Season to taste and serve.

Source: https://www.freshoffthegrid.com/coconut-red-lentil-stew-with-kale/

Ingredients

• 1 tbsp of vegetable oil (or any cooking oil)
• 1 (16 oz) package of smoked kielbasa sausage, diced
• 1 yellow bell pepper, sliced
• 1 red bell pepper, sliced
• 6 medium red potatoes, diced
• Salt (or garlic salt) and pepper

Instructions

1. Heat oil in a saucepan over medium heat.
2. Place kielbasa and potatoes in the saucepan. Cover and cook for 25 minutes, or until potatoes are tender, stirring occasionally.
3. Mix red and yellow bell peppers into the saucepan and cook for 5 minutes. Serve hot when peppers are tender.

Source: https://www.allrecipes.com/recipe/85127/kielbasa-with-peppers-and-potatoes/