🥔 Campfire Chili Stuffed Potato

Oh So Tasty. Easy. Healthy. Satisfying.

We travel with one vegetarian so I made this particular recipe without meat, but have also made it with bison meat (very rich and delicious), and have made a chicken version with green chilis and white beans (delicious). Have fun, get creative! 


Medium Sweet Potatoes (this recipe is for 4 servings, so 4 potatoes)

1 medium onion (diced)

2 small cloves of garlic (diced)

1 15 oz can of your favorite bean - drained (I dig cannellini beans or black beans, but you can use whatever you like. Use 2 kinds of your favorite beans if you want.)

6 oz can (or tube) of tomato paste

½ can/bottle of beer (Cheers! Don't waste the rest of it, bottoms up!)

1 tablespoon of chili powder

1 teaspoon of each cumin / coriander

Salt and Pepper to taste



Wrap sweet potatoes in heavy duty foil and nestle into embers of campfire. Turn them throughout for even cook.

Warm olive oil in pan and add the onion and garlic. Sauté until soft and begin to caramelize (do not burn garlic).

Add spices to soft onions and garlic and let “bloom” (fragrant) in oil before adding tomato paste.

Stir in tomato paste for 30 seconds or so and then ad beer to “deglaze” bottom of pan.

Add your drained beans.

Simmer and stir for 20 mins.

Potatoes should take 30 minutes (give or take). Pull from fire and unwrap foil (carefully).

Make long slice down the potato and push open . . . top with chili and anything else you like.




Have fun with the toppings . . . these can be whatever flight your fancy!!

Green Onions

Chopped jalapenos 




Squeeze of lime

Sour Cream



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