Didn’t get any pictures of the campfire chili we made while camping in Yankton, SD, so here’s the writeup. It was a bit of a quest, but we pulled off a tasty chili al fresco and had some leftover to take home with us.
The chili recipe we used from the Vegan Casseroles book needs more heat, or homemade chili powder like it calls for. I think the chili could use more toppings too: fresh diced onion for crunch, avocado for some creaminess.
Cody cooked the asparagus perfectly so it was still nice and crisp, and the fresh ginger really came through in the dish.