10 Hot & Hearty Fall Camping Recipes

By Emily Leikam on September 13, 2023
10 min read

Autumn is here in full force, showing off its vibrant colors and crisp, cool weather. There is something about fall that inspires us to indulge in all things cozy. We wear sweaters, pull out the mittens and scarves, bask in the presence of an apple pie, and snuggle around a fire telling stories. 

Fall is a great time to enjoy the outdoors before winter arrives. Cool-weather camping is the perfect opportunity to cook cozy meals over a campfire. Here are 10 hot and hearty fall camping recipes to enjoy with friends and family.

1. Savory Sweet Potato Stew


  • 4 sweet potatoes, peeled and cubed
  • 2 tbsp olive oil
  • 3 carrots, peeled and chopped
  • 1 large onion, chopped
  • 1 15-oz can diced tomatoes
  • 4 garlic cloves, minced
  • 3 cups vegetable broth
  • 1 bag of baby spinach
  • 1 cup chopped parsley
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp turmeric 
  • 2 tsp salt and black pepper


  • Heat 2 tbsp olive oil in a large pot. Add onions and cook until translucent. Then, add garlic, stirring occasionally, and cook for 3 minutes. 
  • Add sweet potatoes and carrots. Season with salt, pepper, coriander, cumin, and turmeric. Cook for about 5 minutes, stirring occasionally so the vegetables don’t burn.
  • Add can of diced tomatoes (with juices) and veggie broth. Bring to a boil and cook for up to 10 minutes. Cover pot halfway, and bring to a simmer. Cook for an additional 10 minutes or until potatoes are tender. 
  • Remove from heat, stir in spinach and parsley. Top with added drizzle of olive oil, and serve warm.
white bowl with brown stew and slice of bread on the side
One of the most delicious fall camping recipes - a sweet potato stew with beans and bread. Photo by Connoisseur 4 The Cure.

2.   Bean Chili & Cornbread


  • 14 oz. can black beans, drained 
  • 14 oz. can red kidney beans, drained
  • 14 oz. can diced tomatoes
  • 1 can chipotle peppers
  • 1 diced jalapeño (optional)
  • 1 tbsp olive oil
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 1/2 tsp cumin
  • 3 cloves garlic minced
  • 1 medium onion
  • Toppings of choice


  • In a large pot, heat olive oil, and add sliced onion. Cook onion until golden and translucent.
  • Add the diced garlic. Cook for one to two minutes.
  • Add beans. 
  • Add the tomatoes and peppers. (All of the spiciness is in the seeds of the chipotle and jalapeño peppers, so remove the seeds with a fork for less heat). Cook for 10 minutes.
  • Add salt, black pepper, and cumin. Stir all ingredients together, and cook for an additional 10 minutes until thickened. 
  • Serve warm with your choice of toppings (avocado, cilantro, cheddar cheese, sour cream) and a side of cornbread (recipe below).
cooked brown and red beans in a white bowl
A bowl of vegan four-bean chili by Kari Sullivan.

How To Make Cornbread

Baking over a fire is a tricky process. For cornbread, use a dutch oven or a cast iron skillet covered with aluminum foil. When baking over a campfire, place dutch oven or skillet on a grate over burning embers or a low flame. Keep the pane covered and the fire low to have a beautiful loaf of cornbread in no time. 


  • 1 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1 egg
  • 2 tbsp honey
  • 1/2 tbsp oil


  • In a large bowl, mix cornmeal, flour, salt, and baking powder.
  • Add the milk, egg, and honey to the dry ingredients.
  • Heat oil in a dutch-oven or cast iron, making sure that the oil is spread evenly along the bottom and edges. Pour your batter into the pot in an even layer. Cover with a lid or foil.
  • Bake for 15 minutes over medium-heat, then remove from the heat and let the cornbread rest for 5 minutes while it’s still covered.
  • Cut into slices, and enjoy with ,chili. Drizzle the top with honey if desired.
yellow cornbread on table
Cornbread by Jose luis.

3. Butternut Squash, Black Bean, Quinoa Bowl


  • 2 medium or 1 large butternut squash
  • 14 oz can black beans, drained
  • 1 cup dry quinoa 
  • 2 cups water
  • 1 bunch of kale
  • 2 scallions, sliced
  • 1 tbsp olive oil
  • 1/3 cup chopped cilantro
  • 2 limes
  • 2 tsp salt
  • 2 tsp cumin
  • 1 tsp black pepper
  • 1/2 tsp chili powder


  • Prepare the squash. When cooking over a fire you have two options:
    - Cut open the squash, remove the seeds, and cut into cubes while discarding the outer skin. Heat olive oil in a pan; add the squash, salt, cumin, black pepper, chili powder; and cook for about 15-20 minutes or until tender.
    - If you have time, get the fire really hot to create a nice coal bed. Once the coals are hot enough, dig a hole with a shovel into the coal bed, and lay your butternut squash to rest. Cover the top of the squash with more coals. After a few hours, the squash will be perfectly cooked.
  • Prepare the quinoa by adding 1 cup of quinoa to 2 cups of water. Bring water to a boil; move pot away from the heat; cover and simmer for up to 12 minutes.
  • Warm the beans, and add seasoning to taste.
  • Combine quinoa, beans, and squash to a large bowl. Add the sliced scallions, chopped cilantro, and cut-up kale.
  • Add lime juice; season with salt to taste; and enjoy warm.

4. Creamy Mushroom Soup


  • 1 1/2 lbs crimini or wild harvested mushroom of choice
  • 1 tbsp olive oil
  • 2 onions diced
  • 4 cloves garlic minced
  • 4 tbsp butter
  • 4 tsp thyme
  • 2 tsp rosemary 
  • 2 tsp paprika
  • 1 tsp black pepper and salt
  • 6 tbsp all-purpose flour
  • 4 cups vegetable broth
  • 1 cup milk of choice
  • Fresh parsley chopped


  • Heat oil and butter in a large pot over the fire. Add the onion, and cook until golden-brown. Add garlic, and cook for about one minute.
  • Add mushrooms with thyme and rosemary, and cook for five minutes.
  • Sprinkle flour onto the mushrooms, and mix well. Add the stock, and bring to a boil for a few minutes. Adjust the pot, or the flame, to reduce the heat. Add salt, pepper, and paprika.
  • Cover the pot, and simmer for 10 minutes. Stir occasionally until thickened.
  • Remove from heat, and stir in the milk. Add more seasoning to taste, and top off with fresh parsley. Serve warm. A great addition to this soup is a loaf of warm bread.
a black bowl of gray liquid on table
One of the classic fall camping recipes - creamy mushroom soup with leek and spinach. Photo by jules.

5. Shakshuka

Shakshuka is a well-known dish found in the Middle East and North Africa. This is a great meal to enjoy for breakfast, or any time of the day!


  • 2 tbsp olive oil
  • 6 large eggs
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 4 garlic cloves, minced
  • 1 large can diced tomatoes
  • 1 tsp cumin
  • 2 tsp paprika
  • 1/3 tsp chili powder
  • 2 tsp salt and pepper
  • Fresh cilantro, chopped
  • Fresh parsley, chopped


  • Heat 2 tbsp olive oil in a large pan. Add the onion and red bell pepper. Cook for 3-5 minutes.
  • Add garlic and spices, and cook for an additional 3 minutes.
  • Pour in the can of tomatoes (with juices). Season with salt and pepper, and bring the sauce to a simmer.
  • With a spoon create small ‘pockets’ in the sauce, and crack eggs into each pocket. Cook for 5 minutes or until eggs are to your preference. 
  • Garnish with fresh cilantro and parsley. Add any other toppings of choice, like feta cheese or avocado.
a meal of eggs tomato and parsley in black round pan
A fantastic shakshuka. Photo by jules.

6. Mac & Cheese


  • 1 box preferred macaroni noodles
  • 1 tbsp butter
  • 5 cups milk
  • 2 cups cheddar cheese
  • Salt and pepper to taste
  • 2 tsp paprika
  • Fresh parsley to garnish


  • In a large pot, heat milk to a simmer.
  • Add the macaroni, and cook until tender.
  • Once the noodles are cooked, remove from heat.
  • Add butter, cheese, paprika, salt, and pepper. 
  • Mix everything together until butter is melted.
  • Top with fresh parsley, serve, and enjoy!
macaroni and cheese in black bowl
A nice warm bowl of mac and cheese. Boston Market Mac and Cheese by Willis Lam.

7.  Apple Pie French Toast Rolls


Apple Pie Filling:

  • 1/4 cup butter
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 2 large apples, peeled and chopped

French Toast:

  • 1 loaf of bread
  • 1 cup milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp butter
  • 1/3 cup cinnamon sugar
  • Maple syrup


  • To make pie filling, melt butter in skillet, and add brown sugar, cinnamon, nutmeg, and salt. Stir to combine ingredients. Add apples and cook, stirring often, until the apples are tender. Remove from heat.
  • Flatten a slice of bread with your hand or a rolling pin. Place apple pie filling on bread and roll.
  • In a bowl, mix together eggs, milk and vanilla until combined. Dip bread rolls, one at a time, into mixture until fully soaked.
  • Melt butter in a skillet over the fire, and cook the bread rolls until golden brown, 3 to 4 minutes on each side. Repeat with all other pieces of bread; add butter as needed.
  • Place cinnamon sugar on a plate or bowl, and coat the cooked French toast. Serve with your favorite toppings like maple syrup, whip cream, and strawberries.

8.  Apple Crisp


  • 3-4 apples thinly sliced
  • 1 tbsp oil or butter
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1 tsp salt
  • 1/4 cup brown sugar
  • 1/4 chopped walnuts
  • 1 cup granola


  • Heat butter or oil in a pan, and sauté the apple slices for 3 minutes.
  • Add walnuts and salt while stirring. Cook for an additional 2 minutes.
  • Add cinnamon, nutmeg, cloves, and sugar. Stir to combine until a sauce forms. Cook for 5 minutes.
  • Remove from heat and sprinkle in the granola. Serve warm.
granola in a white bowl next to red apple
A bowl of autumn apple crisp by Dorothy Finley.

9. Apple Cider


  • 4 cups unfiltered apple juice
  • 1/2 apple, sliced
  • 4 orange slices
  • 2 cinnamon sticks
  • 1 tsp whole cloves
  • 1 tsp cardamom
  • 1 tsp star anise
  • 8 whole cloves
  • 1 knob fresh ginger root
  • 2 tbsp brown sugar or maple syrup


  • Add apple juice, orange slices, and all of the spices to a pot. Bring to a boil for a few minutes. Reduce to simmer for at least 10 minutes.
  • Mix in your choice of sweetener. Brown sugar or maple syrup are great options.
  • Serve with a ladle, and strain ingredients. Enjoy on its own or spike with bourbon.
orange liquid in glass with orange slice and red berries on top
Apple Cider with orange, cinnamon, and cranberries. Photo by Marco Verch.

10. Hot Cocoa


  • 1 cup cocoa powder
  • 4 cups milk
  • 1/3 tsp ground cinnamon
  • 1 tbsp honey
  • 1/3 tsp salt


  • Mix the cocoa powder, cinnamon and salt in a small bowl.
  • Add milk to a pot, and bring to a simmer over the fire.
  • Add 2 tbsp of dry ingredients to a cup, and pour in warm milk.
  • Add honey, and mix well to sweeten.
  • Top with mini marshmallows or whipped cream for a classic cozy drink.
man holding a camping cup with liquid
A cup of hot cocoa. Photo by Lê Tân.

Campfire Cooking Tips

Bring only what you will need for your recipes, and prepare before your trip. Here are some helpful tips:

  • Prepare and cut vegetables before your trip. Bring in sealed containers or zip-loc bags.
  • Use bouillon cubes instead of cartons of broth to save space.
  • Don’t forget a can opener and other necessary cooking utensils.
  • Bring enough water for drinking and cooking.
  • Stainless steel pots and pans are lightweight and compact, making them easy to transport. 
  • Use cooking utensils that are BPA-free.
  • Always cover pots and bowls to protect from dirt and insects.
  • The best method to cook over a fire is by placing a grate over the flames. 
  • The best method to bake anything, like a potato, is by placing foil-wrapped food over hot coals.
  • Whenever cooking over a fire, your pots and pans will be hotter than usual,. Always bring at least two rags or oven mitts with you for removing pans from fire or grate.

Cool-Weather Camping, Warm Cozy Cooking

All of these recipes are delicious and simple for any outdoor lover who’s looking for a comforting fall camping experience. Autumn is the best time of the year to get outside and enjoy the refreshing weather before it’s too cold. But if it does cool down by the campfire, these meals will warm your belly.

Also, check out:

One important thing to remember when camping is always make sure you leave your site exactly as you found it by packing out whatever you pack in, leaving no trace. Enjoy your hearty meals and happy trails with KÜHL!

Featured Image - The Next Day Shakshuka by jules.

Emily Leikam
Emily Leikam

Emily is an avid traveler and has been all around the world from Alaska and Iceland to Peru and Bali. Her home base is Nashville, TN and when not traveling you can find her hiking, practicing yoga or cooking/baking!


Get all the news right in your mail