23 Easy Lodge Dutch Oven Camping Recipes You’ll Love

Camping is one of the best ways to disconnect from the hustle and bustle of daily life and reconnect with nature.

But just because you’re outdoors doesn’t mean you have to sacrifice delicious, hearty meals.

With a Lodge Dutch oven, you can elevate your campsite cooking to a whole new level.

From savory stews and one-pot dinners to indulgent desserts, the versatility of a Dutch oven makes it perfect for creating memorable meals around the campfire.

In this guide, we’ve compiled 23 Lodge Dutch oven camping recipes that are not only easy to prepare but also packed with flavor to satisfy everyone on your camping trip.

Whether you’re cooking for a family breakfast, a hearty lunch, or a warm dinner after a day of adventure, these recipes will ensure you enjoy gourmet-style meals in the great outdoors.

23 Easy Lodge Dutch Oven Camping Recipes You’ll Love

With these 23 Lodge Dutch oven camping recipes, you’ll never have to settle for boring or bland meals while enjoying the outdoors.

Whether you’re looking for comfort food, quick one-pot meals, or a sweet treat around the campfire, your Lodge Dutch oven can handle it all.

Elevate your camping experience with flavorful, satisfying dishes that are sure to impress friends, family, and fellow campers alike.

Pack your Dutch oven, gather your ingredients, and get ready to make your next camping trip a delicious adventure.

Campfire Beef Stew

This hearty beef stew is perfect for a camping trip, warming you up after a day outdoors.

Packed with tender chunks of beef, root vegetables, and a rich, savory broth, it’s easy to make in a Lodge Dutch oven over a campfire or hot coals.

Ingredients:

• 2 lbs beef stew meat, cubed
• 4 medium potatoes, peeled and chopped
• 3 carrots, sliced
• 2 celery stalks, chopped
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional)
• 2 tbsp tomato paste
• 2 tsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• Salt and pepper, to taste
• 2 tbsp vegetable oil
• 2 tbsp flour (for thickening)

Instructions:

1. Heat the vegetable oil in your Lodge Dutch oven over medium heat or hot coals. Brown the beef in batches, ensuring each piece has a nice sear. Remove and set aside.
2. In the same pot, sauté onions, garlic, celery, and carrots until the onions are translucent.
3. Stir in the tomato paste, then sprinkle the flour over the vegetables. Cook for 1–2 minutes to remove the raw flour taste.
4. Slowly add the beef broth and red wine, stirring to combine and eliminate lumps.
5. Return the browned beef to the pot. Add potatoes, thyme, rosemary, bay leaves, Worcestershire sauce, salt, and pepper.
6. Cover with the Dutch oven lid and cook over medium heat or coals for 1.5–2 hours, stirring occasionally, until beef is tender and the stew has thickened.
7. Remove bay leaves and adjust seasoning before serving.

This classic beef stew is a camping favorite—rich, filling, and easy to cook with minimal fuss.

It pairs perfectly with rustic bread or cornbread for a complete outdoor meal.

Dutch Oven Chicken and Rice

A comforting one-pot meal for the campsite, this chicken and rice recipe is aromatic, flavorful, and requires just a few ingredients.

Cooking it in a Lodge Dutch oven ensures the chicken stays juicy while the rice absorbs all the savory flavors.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 1 ½ cups long-grain rice
• 3 cups chicken broth
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 cup frozen peas
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (optional)
• Salt and pepper, to taste
• 2 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Season chicken with salt, pepper, paprika, and cayenne. Brown chicken on all sides, then remove and set aside.
2. Sauté onions, garlic, and red bell pepper in the same pot until softened.
3. Add rice to the vegetables and stir to coat in oil and flavors.
4. Pour in chicken broth and bring to a gentle boil. Nestle chicken thighs on top of the rice.
5. Cover the Dutch oven and cook over low heat or coals for 25–30 minutes until rice is tender and chicken is cooked through.
6. Stir in frozen peas and let sit covered for another 5 minutes. Garnish with fresh parsley before serving.

This chicken and rice dish is a deliciously simple camping meal, perfect for feeding a group with minimal cleanup.

The Dutch oven creates a rich, cohesive flavor that’s hard to beat in the wilderness.

Campfire Vegetable Chili

This vegetarian chili is perfect for camping, full of bold flavors and hearty textures.

Cooking it in a Lodge Dutch oven over the fire makes it rich, smoky, and deeply satisfying.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 medium carrots, diced
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp cumin
• ½ tsp chili powder
• Salt and pepper, to taste
• 2 cups vegetable broth
• Optional toppings: avocado, cilantro, lime wedges

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Sauté onions, garlic, bell peppers, and carrots until softened.
2. Stir in tomato paste, smoked paprika, cumin, and chili powder. Cook for 1–2 minutes to release the spices’ aroma.
3. Add diced tomatoes, beans, and vegetable broth. Stir to combine.
4. Cover the Dutch oven and let simmer over low heat or hot coals for 45–60 minutes, stirring occasionally, until vegetables are tender and flavors meld.
5. Taste and adjust seasoning. Serve hot with optional toppings.

This campfire vegetable chili is filling, healthy, and perfect for all campers, whether vegetarian or just looking for a lighter meal.

The Lodge Dutch oven enhances its flavors and ensures every bite is comforting and satisfying.

Campfire Breakfast Casserole

This hearty breakfast casserole is a campsite favorite, combining eggs, sausage, vegetables, and a touch of cheese for a filling morning meal.

Cooking it in a Lodge Dutch oven over coals ensures even cooking and a golden top.

Ingredients:

• 6 large eggs
• 1 cup milk (or plant-based milk for dairy-free)
• 1 lb breakfast sausage, cooked and crumbled
• 1 cup bell peppers, chopped
• 1 cup onions, chopped
• 2 cups frozen hash browns
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• 1 cup shredded cheddar cheese (optional)
• 2 tbsp olive oil

Instructions:

1. Preheat your Dutch oven over medium coals. Grease the bottom with olive oil.
2. In a large bowl, whisk together eggs, milk, salt, pepper, and paprika.
3. Layer hash browns, cooked sausage, onions, and bell peppers in the Dutch oven. Pour the egg mixture evenly over the top.
4. Sprinkle cheese over the casserole if using.
5. Cover and cook over medium-low coals for 30–40 minutes, checking occasionally. A toothpick inserted in the center should come out clean when done.
6. Remove from heat, let sit for 5 minutes, then serve hot.

This breakfast casserole is a crowd-pleaser for camping mornings.

It’s easy to prepare in advance, cooks evenly in the Dutch oven, and leaves everyone satisfied for a day of adventure.

Dutch Oven Campfire Pizza

Pizza around a campfire? Absolutely! This Dutch oven pizza is a fun and customizable meal, perfect for camping groups.

The Dutch oven creates a crispy crust while keeping toppings perfectly cooked.

Ingredients:

• 1 lb pizza dough (store-bought or homemade)
• 1 cup pizza sauce
• 2 cups shredded mozzarella cheese
• 1 cup pepperoni or favorite toppings
• 1 tsp dried oregano
• 1 tsp garlic powder
• Olive oil for greasing

Instructions:

1. Preheat the Dutch oven over hot coals and lightly grease it with olive oil.
2. Roll out the pizza dough to fit the bottom of the Dutch oven and place it inside.
3. Spread pizza sauce evenly over the dough. Sprinkle cheese and arrange toppings. Season with oregano and garlic powder.
4. Cover the Dutch oven with its lid and place coals on top and underneath to create even heat.
5. Bake for 20–25 minutes, checking occasionally. The pizza is done when the cheese is melted and the crust is golden brown.
6. Remove carefully, let cool for a few minutes, slice, and serve.

This campfire pizza is a fun, interactive meal for camping trips.

It’s easy to customize with any toppings and gives a delicious, restaurant-style pizza experience in the great outdoors.

Lodge Dutch Oven Apple Crisp

A sweet finish to any camping meal, this apple crisp is warm, gooey, and topped with a crunchy oat topping.

The Dutch oven ensures even baking and a perfect golden crust over a campfire.

Ingredients:

• 6 medium apples, peeled, cored, and sliced
• ½ cup brown sugar
• 1 tsp cinnamon
• 1 tbsp lemon juice
• 1 cup old-fashioned oats
• ½ cup all-purpose flour
• ½ cup brown sugar (for topping)
• ¼ tsp salt
• ½ cup butter, melted (or coconut oil for dairy-free)

Instructions:

1. Toss sliced apples with ½ cup brown sugar, cinnamon, and lemon juice. Place in the greased Dutch oven.
2. In a separate bowl, mix oats, flour, ½ cup brown sugar, salt, and melted butter until crumbly.
3. Sprinkle the oat mixture evenly over the apples.
4. Cover the Dutch oven and cook over medium coals for 30–40 minutes. Remove the lid for the last 10 minutes to let the topping crisp.
5. Check for doneness: apples should be tender, and topping golden brown. Serve warm.

This Dutch oven apple crisp is a comforting and indulgent camping dessert.

Its simple preparation and rich flavor make it a perfect treat to end a day by the campfire.

Campfire Jambalaya

This spicy, flavorful jambalaya is a one-pot wonder for camping.

With sausage, shrimp, and chicken, it’s hearty enough for a full meal and perfect for cooking in a Lodge Dutch oven over coals.

Ingredients:

• 1 lb chicken thighs, cubed
• ½ lb smoked sausage, sliced
• ½ lb shrimp, peeled and deveined
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 ½ cups long-grain rice
• 3 cups chicken broth
• 2 tsp Cajun seasoning
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 2 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in the Dutch oven over medium coals. Brown chicken and sausage, then remove and set aside.
2. Sauté onions, bell peppers, celery, and garlic until softened.
3. Stir in rice, diced tomatoes, Cajun seasoning, smoked paprika, salt, and pepper. Mix well.
4. Add chicken, sausage, and chicken broth. Bring to a simmer. Cover and cook for 20–25 minutes until rice is tender.
5. Stir in shrimp and cook 5–7 minutes until shrimp is pink and cooked through.
6. Garnish with parsley and serve hot.

This campfire jambalaya is bold, smoky, and perfect for camping dinners.

The Dutch oven helps meld the flavors beautifully, creating a satisfying, all-in-one meal.

Dutch Oven Campfire Lasagna

A camping twist on classic lasagna, this recipe layers pasta, sauce, and cheese in a Dutch oven for a hearty, gooey meal that’s easy to prepare over coals.

Ingredients:

• 9 lasagna noodles, broken to fit the Dutch oven
• 1 lb ground beef or turkey
• 3 cups marinara sauce
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 tsp Italian seasoning
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in the Dutch oven over medium coals. Brown the meat with salt, pepper, and Italian seasoning. Drain excess fat.
2. Spread a thin layer of marinara sauce in the bottom of the Dutch oven. Layer noodles, ricotta, meat, sauce, and mozzarella. Repeat until ingredients are used.
3. Cover and cook over medium coals for 40–50 minutes until noodles are tender and cheese is bubbly.
4. Let it sit 5 minutes before serving.

Dutch oven lasagna is an indulgent camping meal that tastes like home cooking.

Its layered richness makes it perfect for sharing with friends around the fire.

Campfire Chili Mac

A hearty, cheesy meal that combines chili and pasta in a single Dutch oven. It’s filling, easy to prepare, and perfect for campfire cooking.

Ingredients:

• 1 lb elbow macaroni
• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) diced tomatoes
• 2 cups beef broth
• 2 tsp chili powder
• 1 tsp cumin
• Salt and pepper, to taste
• 2 cups shredded cheddar cheese
• 2 tbsp olive oil

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Brown ground beef with onions and garlic. Drain excess fat.
2. Add chili powder, cumin, salt, pepper, diced tomatoes, kidney beans, and beef broth. Bring to a simmer.
3. Stir in uncooked macaroni, cover, and cook 15–20 minutes until pasta is tender, stirring occasionally.
4. Sprinkle cheese on top, cover for 5 minutes to melt. Serve hot.

This chili mac is comfort food at its finest, perfect for cold nights in the wilderness.

The Dutch oven ensures everything cooks evenly and flavors meld beautifully.

Dutch Oven Campfire Pot Roast

A classic pot roast made simple for camping.

Tender beef, root vegetables, and rich gravy make this a filling outdoor meal.

Ingredients:

• 3 lbs beef chuck roast
• 4 carrots, chopped
• 3 potatoes, chopped
• 2 onions, quartered
• 4 cloves garlic, smashed
• 3 cups beef broth
• 2 tsp dried thyme
• 2 tsp dried rosemary
• Salt and pepper, to taste
• 2 tbsp vegetable oil

Instructions:

1. Heat oil in the Dutch oven over medium coals. Brown the roast on all sides. Remove and set aside.
2. Sauté onions and garlic until softened.
3. Place roast back in the Dutch oven. Add carrots, potatoes, beef broth, thyme, rosemary, salt, and pepper.
4. Cover and cook over low coals for 2–3 hours, turning occasionally, until beef is tender.
5. Serve roast sliced with vegetables and gravy.

This Dutch oven pot roast is perfect for camping dinners, providing a warm, hearty meal with minimal effort.

Its tender meat and flavorful vegetables are always a hit.

Campfire Cornbread

A golden, moist cornbread cooked in a Dutch oven over coals.

Perfect as a side for chili, stew, or as a snack with butter and honey.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• ¼ cup sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup milk (or plant-based milk)
• 2 eggs
• ¼ cup vegetable oil
• 2 tbsp butter, melted

Instructions:

1. Preheat Dutch oven over medium coals and grease with oil.
2. In a bowl, mix cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, whisk milk, eggs, and oil. Combine wet and dry ingredients.
4. Pour batter into the Dutch oven. Cover and bake over medium coals for 25–30 minutes, or until a toothpick comes out clean.
5. Brush with melted butter before serving.

Campfire cornbread is an easy, versatile side that complements any Dutch oven meal.

Its golden crust and soft interior are perfect for outdoor dining.

Dutch Oven Campfire Pineapple Upside-Down Cake

A sweet and tropical dessert perfect for the campsite.

This pineapple upside-down cake cooks beautifully in a Dutch oven, giving a caramelized, golden top.

Ingredients:

• 1 can (20 oz) pineapple slices
• ½ cup brown sugar
• ¼ cup butter, melted
• 1 ½ cups all-purpose flour
• 1 cup sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup milk
• 2 eggs
• 1 tsp vanilla extract

Instructions:

1. Grease Dutch oven and spread melted butter and brown sugar evenly on the bottom. Arrange pineapple slices on top.
2. In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk milk, eggs, and vanilla. Combine wet and dry ingredients. Pour batter over pineapple slices.
4. Cover and bake over medium coals for 35–40 minutes. Check doneness with a toothpick.
5. Let cool slightly, then invert onto a serving plate.

This pineapple upside-down cake is a sweet, tangy, and impressive camping dessert.

The Dutch oven ensures a perfectly caramelized top and moist, flavorful cake.

Campfire Sausage and Pepper Skillet

A simple, hearty one-pot meal perfect for breakfast, lunch, or dinner while camping.

Sausages caramelize beautifully in a Dutch oven, and the peppers and onions add sweetness and flavor.

Ingredients:

• 1 lb smoked sausage, sliced into ½-inch pieces
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 large onion, sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp paprika
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in the Dutch oven over medium coals. Add sausage slices and brown on all sides.
2. Add onions and peppers, sautéing until softened.
3. Stir in garlic, paprika, salt, and pepper. Cook for an additional 3–5 minutes.
4. Serve hot, straight from the Dutch oven.

This sausage and pepper skillet is quick, easy, and full of flavor, making it a go-to camping meal with minimal cleanup.

Dutch Oven Chicken Alfredo Pasta

Creamy and indulgent, this chicken Alfredo pasta is surprisingly easy to prepare over a campfire.

Cooking in a Dutch oven ensures the sauce and pasta cook evenly together.

Ingredients:

• 2 chicken breasts, cubed
• 8 oz fettuccine pasta
• 2 cups heavy cream or coconut cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp butter or olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat butter or olive oil in the Dutch oven over medium coals. Brown chicken pieces and remove.
2. In the same pot, sauté garlic for 1 minute.
3. Add cream and Parmesan, stirring until smooth. Season with salt and pepper.
4. Stir in uncooked fettuccine and 1 ½ cups water or broth. Bring to a simmer, cover, and cook 12–15 minutes, stirring occasionally.
5. Return chicken to the pot, stir, and cook until pasta is tender. Garnish with parsley.

This creamy chicken Alfredo pasta is a luxurious camping meal that tastes gourmet but requires minimal effort thanks to the Dutch oven.

Campfire Red Beans and Rice

A hearty, spicy, and protein-packed dish perfect for camping.

Red beans, vegetables, and spices simmer together to create a comforting one-pot meal.

Ingredients:

• 2 cups cooked red beans (or canned, drained)
• 1 cup long-grain rice
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp cayenne pepper
• 2 cups vegetable or chicken broth
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in the Dutch oven over medium coals. Sauté onion, bell pepper, and garlic until softened.
2. Add smoked paprika, cayenne, salt, and pepper. Stir to combine.
3. Add beans, rice, and broth. Bring to a simmer, cover, and cook 20–25 minutes until rice is tender and liquid is absorbed.
4. Fluff with a fork and serve hot.

This campfire red beans and rice is filling, flavorful, and perfect for a hearty outdoor meal.

The Dutch oven ensures the rice and beans cook evenly, absorbing all the spices.

Dutch Oven Campfire Stuffed Peppers

Colorful bell peppers stuffed with a savory mixture of rice, vegetables, and ground meat, cooked to perfection in a Dutch oven over coals.

Ingredients:

• 4 large bell peppers, tops removed and seeds discarded
• 1 cup cooked rice
• 1 lb ground beef or turkey
• 1 onion, chopped
• 1 can diced tomatoes
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• 1 cup shredded cheese (optional)
• 2 tbsp olive oil

Instructions:

1. Heat olive oil in the Dutch oven. Sauté onions and ground meat until browned.
2. Add cooked rice, diced tomatoes, garlic powder, Italian seasoning, salt, and pepper. Mix well.
3. Stuff peppers with the mixture and place upright in the Dutch oven.
4. Cover and cook over medium coals for 25–30 minutes, until peppers are tender.
5. Sprinkle cheese on top in the last 5 minutes of cooking, if desired.

These stuffed peppers are a colorful, nutritious, and flavorful camping meal.

They’re easy to prepare and cook evenly in the Dutch oven.

Campfire Breakfast Hash

A hearty breakfast option with potatoes, sausage, and vegetables all cooked together in a Dutch oven over the fire.

Perfect for early mornings outdoors.

Ingredients:

• 4 medium potatoes, diced
• 1 lb breakfast sausage
• 1 onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper, to taste
• Optional: eggs for topping

Instructions:

1. Heat olive oil in the Dutch oven over medium coals. Brown sausage, then remove and set aside.
2. Sauté onions, bell pepper, and garlic until softened.
3. Add diced potatoes, cover, and cook 15–20 minutes, stirring occasionally, until tender.
4. Return sausage to the Dutch oven, stir to combine, and cook 5 more minutes.
5. Optional: make small wells in the hash and crack eggs into each, cover and cook 5–7 minutes until eggs are set.

This breakfast hash is a filling, flavorful, and versatile meal for camping mornings.

The Dutch oven ensures everything cooks evenly and stays warm for a hearty start to the day.

Dutch Oven Campfire Brownies

A rich and fudgy dessert perfect for satisfying a sweet tooth while camping.

Dutch oven brownies come out moist, chocolaty, and easy to share.

Ingredients:

• 1 cup sugar
• ½ cup butter, melted
• 2 eggs
• 1 tsp vanilla extract
• ⅓ cup cocoa powder
• ½ cup all-purpose flour
• ¼ tsp salt
• ¼ tsp baking powder

Instructions:

1. Preheat and grease the Dutch oven over medium coals.
2. In a bowl, mix melted butter and sugar. Add eggs and vanilla, stirring well.
3. Combine cocoa, flour, salt, and baking powder; gradually add to wet mixture. Mix until smooth.
4. Pour batter into the Dutch oven and cover. Bake over medium coals for 25–30 minutes.
5. Test doneness with a toothpick; it should come out slightly moist for fudgy brownies.

These Dutch oven brownies are a perfect camping treat.

Easy to prepare and share, they satisfy everyone’s chocolate cravings around the campfire.

Dutch Oven Campfire Lasagna Roll-Ups

A fun twist on traditional lasagna, these roll-ups are easy to cook in a Dutch oven over coals.

Each roll is filled with ricotta, spinach, and a rich tomato sauce for a comforting camping meal.

Ingredients:

• 9 lasagna noodles, cooked
• 1 cup ricotta cheese
• 1 cup spinach, chopped
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1 tsp Italian seasoning
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat Dutch oven and grease with olive oil.
2. Mix ricotta, spinach, Italian seasoning, salt, and pepper. Spread filling on each noodle and roll tightly.
3. Spread a layer of marinara sauce on the bottom of the Dutch oven. Place roll-ups seam-side down.
4. Cover with remaining sauce and sprinkle with mozzarella.
5. Cover and cook over medium coals for 25–30 minutes until cheese is melted and roll-ups are heated through.

These lasagna roll-ups are portable, hearty, and perfect for a camping meal that feels homemade but cooks easily in a Dutch oven.

Campfire Veggie and Bean Soup

A nourishing and hearty vegetable soup that’s perfect for chilly nights at the campsite.

Beans, vegetables, and herbs come together in a flavorful broth.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) black beans, drained
• 1 can (15 oz) kidney beans, drained
• 4 cups vegetable broth
• 1 tsp thyme
• 1 tsp oregano
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in the Dutch oven over medium coals. Sauté onion, carrots, and celery until softened.
2. Add garlic and cook 1 minute.
3. Stir in diced tomatoes, beans, broth, thyme, oregano, salt, and pepper.
4. Cover and simmer over low coals for 30–40 minutes until vegetables are tender.
5. Adjust seasoning before serving.

This vegetable and bean soup is healthy, filling, and easy to make while camping.

It’s a one-pot wonder that keeps everyone warm and satisfied.

Dutch Oven Campfire Shepherd’s Pie

A comforting camping dish with seasoned ground meat, vegetables, and creamy mashed potatoes baked in a Dutch oven.

Perfect for a filling dinner by the fire.

Ingredients:

• 1 lb ground beef or lamb
• 1 onion, chopped
• 2 carrots, diced
• 1 cup peas
• 2 tbsp tomato paste
• 1 tsp thyme
• Salt and pepper, to taste
• 3 cups mashed potatoes (prepared ahead)
• 2 tbsp butter or olive oil

Instructions:

1. Heat butter in the Dutch oven over medium coals. Brown meat and onion until cooked through.
2. Add carrots, peas, tomato paste, thyme, salt, and pepper. Cook for 5 minutes until vegetables begin to soften.
3. Spread mashed potatoes evenly over the meat mixture.
4. Cover and cook over coals for 20–25 minutes until heated through and top is lightly browned.

Dutch oven shepherd’s pie is a hearty, homey camping meal.

The combination of meat, vegetables, and creamy potatoes is sure to satisfy campers after a long day outdoors.

Campfire BBQ Chicken

Juicy, flavorful chicken coated in smoky barbecue sauce, cooked slowly in a Dutch oven for the perfect camping dinner.

Ingredients:

• 4 chicken thighs or drumsticks
• 1 cup barbecue sauce
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in the Dutch oven over medium coals. Brown chicken on all sides.
2. Remove chicken and sauté onions and garlic until softened.
3. Return chicken to the pot, add smoked paprika, salt, pepper, and barbecue sauce.
4. Cover and cook over low coals for 30–40 minutes until chicken is cooked through and sauce is thickened.

This campfire BBQ chicken is tender, smoky, and full of flavor.

It pairs well with Dutch oven cornbread or a simple salad for a complete meal.

Dutch Oven Campfire Peach Cobbler

A sweet, juicy peach cobbler perfect for dessert around the campfire.

The Dutch oven helps create a golden, bubbly topping over caramelized peaches.

Ingredients:

• 4 cups sliced fresh or canned peaches
• ½ cup sugar
• 1 tsp cinnamon
• 1 cup all-purpose flour
• 1 cup sugar
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup milk
• ¼ cup butter, melted

Instructions:

1. Toss peaches with sugar and cinnamon. Place in greased Dutch oven.
2. In a bowl, mix flour, sugar, baking powder, salt, milk, and melted butter to form a batter.
3. Pour batter evenly over peaches.
4. Cover and cook over medium coals for 30–35 minutes until topping is golden brown and cooked through.
5. Serve warm, optionally with ice cream.

This peach cobbler is an easy, delicious camping dessert.

The Dutch oven ensures a perfectly baked topping and sweet, juicy filling that everyone will enjoy.