The 9 Best One-Pot Meals for Camping


Photo by Myles Tan
Camping is about enjoying the great outdoors and spending time with loved ones. But it's also a time to enjoy delicious and easy-to-make meals that can be cooked in one pot, reducing the time spent on cleaning and prep work.
Here are five one-pot meals perfect for your next camping trip that are sure to satisfy your hunger and make your camping experience more enjoyable.
9 Perfect One-Pot Meals for Your Camping Trip
1. Chicken Alfredo Pasta
Photo by Guatami
Ingredients:
- 1lb spaghetti
- 1lb boneless, skinless chicken breasts cut into bite-sized pieces
- 4 cloves garlic, minced
- 2C chicken broth
- 2C heavy cream
- 1C grated Parmesan cheese
- Salt and pepper to taste
Instructions:
- In a large pot, bring salted water to a boil. Add spaghetti and cook until al dente.
- Drain the pasta and return it to the pot. Add the chicken, garlic, chicken broth, heavy cream, Parmesan cheese, salt, and pepper.
- Stir well and let the mixture simmer until the chicken is cooked through (about 5-7 minutes).
- Serve hot with additional Parmesan cheese and chopped parsley, if desired.
2. Vegetarian Chili
Photo by Annie Spratt
Ingredients:
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can diced tomatoes
- 1C vegetable broth
- 1T chili powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions:
- Heat a large pot over a campfire or camping stove. Add the chopped onion and minced garlic and cook until the vegetables are tender.
- Add the black beans, kidney beans, diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper to the pot.
- Stir well and let the mixture simmer until the chili thickens (about 15-20 minutes).
- Serve hot with shredded cheese and chopped scallions, if desired.
3. Beef Stroganoff
Photo by Chef Mick
Ingredients:
- 1lb beef sirloin, cut into thin strips
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can sliced mushrooms, drained
- 2C beef broth
- 1C sour cream
- 2T flour
- Salt and pepper to taste
- Egg noodles, cooked according to package instructions
Instructions:
- Heat a large pot over a campfire or camping stove. Add the beef sirloin and cook until browned.
- Add the chopped onion and minced garlic to the pot and cook until the vegetables are tender.
- Add the sliced mushrooms, beef broth, sour cream, flour, salt, and pepper to the pot.
- Stir well and let the mixture simmer until the sauce thickens (about 15-20 minutes).
- Serve hot over cooked egg noodles.
4. Sausage and Potato Casserole
Photo by Jerry Pank
Ingredients:
- 1lb smoked sausage, sliced
- 6-8 potatoes, peeled and diced
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 can diced tomatoes
- Salt and pepper to taste
Instructions:
- Heat a large pot over a campfire or camping stove. Add the sliced sausage and cook until browned.
- Add the diced potatoes, chopped onion and bell pepper, can of diced tomatoes, salt, and pepper to the pot.
- Stir well and let the mixture simmer until the potatoes are tender (about 20-30 minutes).
5. Chili Mac
Photo by Jess Hamilton
Ingredients:
- 1lb ground beef (or ground turkey)
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 2C elbow macaroni
- 1 can (14.5oz) diced tomatoes
- 1 can (15oz) kidney beans, drained and rinsed
- 1 can (8oz) tomato sauce
- 2C beef broth (or vegetable broth for a vegetarian version)
- 2T chili powder
- 1tsp cumin
- 1tsp paprika
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped green onions
Instructions:
- Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it into small crumbles. Drain any excess grease.
- Add the diced onion, minced garlic, and diced bell pepper to the pot. Sauté for 2-3 minutes, until the vegetables are slightly softened.
- Stir in the elbow macaroni, diced tomatoes (with their juice), kidney beans, tomato sauce, beef broth, chili powder, cumin, paprika, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat to medium-low, cover the pot, and simmer for 12-15 minutes, or until the macaroni is cooked al dente, stirring occasionally to prevent sticking.
- Once the macaroni is tender, taste the chili mac and adjust the seasonings if needed.
- Remove from heat and let it sit for a few minutes to allow the flavors to meld together.
- Serve the chili mac hot in bowls. If desired, you can top it with shredded cheese, a dollop of sour cream, and some chopped green onions.
- Enjoy your hearty and delicious one-pot chili mac!
Note: This recipe can be easily customized according to your taste preferences. You can add additional vegetables like corn or carrots, or even spice it up with some chopped jalapeños or hot sauce.
6. Breakfast Hash
Photo by Jarek Ceborski
Ingredients:
- 4 slices of bacon, chopped
- 1 onion, diced
- 2 bell peppers, diced (you can use a mix of colors for added visual appeal)
- 2 medium potatoes, diced
- 1tsp paprika
- 1/2-tsp garlic powder
- 1/2-tsp dried thyme
- Salt and pepper to taste
- 4 large eggs
- Fresh parsley or green onions, chopped (for garnish)
Instructions:
- Prepare your campfire and let it burn down to a bed of hot coals.
- Place a cast iron skillet directly over the hot coals on a sturdy surface, such as a grate or a flat rock.
- Add the chopped bacon to the skillet and cook until crispy, stirring occasionally.
- Use a slotted spoon to remove the cooked bacon from the skillet and set it aside on a plate lined with paper towels to drain excess grease.
- Add the diced onion, bell peppers, and potatoes in the same skillet with the bacon fat. Cook over the campfire, stirring occasionally, until the vegetables are tender and lightly browned, about 10-12 minutes.
- Sprinkle paprika, garlic powder, dried thyme, salt, and pepper over the vegetables. Stir to coat everything evenly.
- Create four wells in the hash mixture and crack an egg into each well.
- Cover the skillet with a lid or foil to trap the heat and cook the eggs. Allow it to cook for about 10-12 minutes, or until the egg whites are set, but the yolks are still slightly runny. Monitor the heat to avoid burning the bottom.
- Remove the lid or foil and sprinkle the cooked bacon over the hash.
- Garnish with fresh parsley or chopped green onions.
- Let the skillet cool slightly before serving.
- Serve the breakfast hash directly from the cast iron skillet. Enjoy it hot with toast or as a hearty campfire breakfast!
Note: Cooking times may vary depending on the intensity of the campfire. Ensure that the skillet is placed on a stable surface, and use caution when handling it, as the handle will be hot.
7. Chicken Curry Fried Rice
Ingredients:
- 2T vegetable oil
- 1lb boneless, skinless chicken breasts cut into small pieces
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1C frozen peas and carrots
- 3C cooked rice (preferably chilled)
- 3T curry powder
- 2T soy sauce
- 1T fish sauce (optional)
- 2 eggs, beaten
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions:
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the diced chicken pieces and cook until browned and cooked through. Remove the chicken from the skillet and set aside.
- Add the diced onion, minced garlic, and bell pepper to the same skillet. Sauté for 2-3 minutes until the vegetables are slightly softened.
- Add the frozen peas and carrots to the skillet and cook for an additional 2-3 minutes until they are thawed.
- Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until cooked through.
- Combine the cooked chicken with the vegetables and eggs in the skillet.
- Add the cooked rice to the skillet and stir to combine with the chicken and vegetable mixture.
- Sprinkle the curry powder, soy sauce, and fish sauce (if using) over the rice. Stir well to distribute the seasonings and coat the rice evenly.
- Cook for an additional 2-3 minutes, stirring occasionally, to allow the flavors to meld together and the rice to heat through.
- Taste and season with salt and pepper as needed.
- Remove from heat and garnish with chopped green onions.
- Serve the chicken curry fried rice hot, and enjoy this flavorful one-pot meal!
Note: For added texture and flavor, add vegetables like diced carrots, mushrooms, or corn to the dish. You can also customize the level of spiciness by adjusting the amount of curry powder or adding chili flakes.
8. Cast Iron Frittata
Ingredients:
- 8 large eggs
- 1/4-C milk
- Salt and pepper to taste
- 1T olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 1 small zucchini, diced
- 1C diced cooked ham or cooked bacon (optional)
- 1C shredded cheese (cheddar, mozzarella, or your preferred cheese)
- Fresh herbs (such as parsley or chives) for garnish (optional)
Instructions:
- Prepare your campfire and let it burn down to a bed of hot coals.
- Place a cast iron skillet directly over the hot coals on a sturdy surface, such as a grate or a flat rock.
- Whisk the eggs, milk, salt, and pepper in a mixing bowl until well combined.
- Heat olive oil in the cast iron skillet over the campfire.
- Add the diced onion, bell pepper, and zucchini to the skillet. Cook until the vegetables are tender, stirring occasionally, for about 5-7 minutes.
- Add the optional diced cooked ham or bacon to the skillet and cook for 2-3 minutes to heat through.
- Pour the whisked egg mixture into the skillet, evenly distributing it over the vegetables and meat.
- Sprinkle the shredded cheese over the top of the frittata mixture.
- Cover the skillet with a lid or foil to trap the heat and cook the frittata. Allow it to cook for about 10-15 minutes or until the eggs are set in the middle.
- Remove the lid or foil and check the center of the frittata with a knife or toothpick. If it comes out clean, the frittata is cooked through.
- Remove the skillet from the campfire and let it cool slightly before serving.
- Garnish with fresh herbs, if desired.
- Slice the frittata into wedges and serve it directly from the cast iron skillet. Enjoy your campfire-cooked cast iron frittata as a delicious breakfast or brunch!
Note: You can customize your frittata by adding other ingredients, such as diced tomatoes, mushrooms, spinach, or any other vegetables you like. You can also experiment with different types of cheese to suit your taste preferences. Be mindful of the campfire's heat to prevent burning the bottom of the frittata.
9. Pancakes with Blueberries and Bananas
Ingredients:
- 1C all-purpose flour
- 2T granulated sugar
- 2tsp baking powder
- 1/4-tsp salt
- 1C milk
- 1 large egg
- 2T unsalted butter, melted
- 1tsp vanilla extract
- 1 ripe banana, mashed
- 1/2-C blueberries
- Additional butter or oil for cooking
- Maple syrup for serving
Instructions:
- Whisk the flour, sugar, baking powder, and salt in a large mixing bowl until well combined.
- In a separate bowl, beat the egg and add milk, melted butter, vanilla extract, and mashed banana. Stir until the mixture is well combined.
- Add the wet and dry ingredients and stir until the batter is smooth. Do not overmix.
- Fold in the blueberries.
- Heat a large non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to coat the skillet's surface.
- Use a 1/4 measuring cup to scoop the pancake batter onto the skillet. Cook until the surface of the pancake is covered with bubbles and the edges start to look dry (about 2-3 minutes). Flip the pancake and cook the other side for another 1-2 minutes or until lightly golden brown.
- Repeat until all the batter is used, adding butter or oil to the skillet as needed.
- Serve the pancakes with a drizzle of maple syrup and freshly sliced banana on top.
- Enjoy your delicious pancakes with blueberries and bananas for a sweet, fruity breakfast treat!
Conclusion
One-pot camping meals are ideal for creating delicious food that will fuel all the outdoor fun you want to have without leaving a huge mess. What did you think of these recipes? Are there any dishes that I should add to the list? What kinds of meals do you like to cook on your camp stove? Shoot a message to a Camping and Hiking Expert, and we can chat about our favorite camping meals or set you up with the perfect camp kitchen!