Unfortunately travel for too many of us gives us a reason to abandon all dietary restrictions – regardless of necessity. Especially camping. It’s no holds barred – hamburgers, hotdogs, chip wagon fries and of course s’mores by the campfire… come on you know you love them s’mores.

Then when we’re back home and our pants don’t fit we curse ourselves for losing control. How could we? Damn those wieners that are so convenient! Too hell with those delicious beef patties with cheese and maybe just a little bit of bacon! Friends, we all fall into the same mind numbing junk food haze once we’re farther than 50 km of our home. And do you know why? Because we didn’t have a plan.

Fortunately for me, willpower is not my motivator for eating healthy. Nope, mine is deeper seeded – like my life actually demands I eat correctly 100% of the time. So I must plan all my meals, snacks and yes even beverages whether my butt is parked at home or sitting on a dock in the Almaguin Highlands sipping a jar of green tea.

This past fall I visited my sister’s cabin in northern Ontario. One item we brought with us to ensure our clean eating habits continued, was a big tub of vegetarian chilli. Now we made it beforehand but this is so simple you could make it there in your cabin or even at the campfire. It’s that easy.

What an awesome way to warm your frozen bits on a cold autumn evening.

Here’s the recipe. I hope you enjoy!

The Goods
1 medium onion, diced
1 can black beans (14 oz)
1 can red kidney beans (14 oz)
1 can diced tomato
1 package of mushrooms, sliced (8 oz)
2 whole bell peppers, seeded and diced (I usually pick different colours for variety)
2 stalks celery, thinly sliced
1 TBSP olive oil
1 TBSP red wine vinegar
1 tsp ground cumin
1 tsp ground coriander
1 TBSP garlic powder
1 TBSP chilli powder
cayenne or chilli flakes to taste optional
salt for seasoning

cheddar cheese and green onions for topping

And if you must have meat add 1lb of lean ground beef or for a healthier version try ground turkey.

The Deeds

1. Add first 7 ingredients into a large pot (8 if you are adding meat). Place lid on pot and heat at med-high heat.
2. When a lot of liquid has formed and the chilli begins to boil, remove lid and reduce temperature to a low-med heat so the liquid just simmers.
3. Add oil, vinegar, cumin, coriander, garlic and chilli powder.
4. When desired consistency is almost achieved add salt to season.

Enjoy with some toppings and a glass of wine!  bon appétit!

~ True North Nomad