Spicy 3-Bean and Cashew Chili Monday, April 28, 2014


A KOA recipe

3 cup chopped onion
3 cup chopped bell pepper
1 large zucchini, chopped
3 garlic cloves, minced
½ cup BBQ Sauce
14 oz. tomato sauce
2 TBSP Worcester Sauce
2 TBSP Chili powder
2 TBSP Montreal Grill Seasoning
2 TBSP Olive Oil
1 can Goya Black Beans
1 can Goya Pinto Beans
1 can Goya Kidney Beans
½ Bottle of Beer
12 oz. Whole Cashews


At home, prep first 4 ingredients and place into a zip-top bag for
storage in cooler. Combine the next ingredients from BBQ sauce
through Montreal Seasoning and place in a double zip-top bag and
into cooler. At the campsite – In a Dutch oven over a campfire or stove, add olive oil and sauté bag of veggies until onions are soft . Deglaze with ½ bottle
of beer and add the second bag of seasoning and sauce. Pop the
tops and drain all three cans of beans and add. Cook until boiling. Reduce to a simmer. Serve immediately with cashews sprinkled on top.
Bonus Recipe:


2 cups graham cracker crumbs
½ cup melted butter or margarine
1 can fat-free sweetened condensed milk (12 oz)
1 bag of chocolate chips (12oz)
1 bag of marshmallows

If you have an oven in your RV you can easily assemble these ingredients
onsite. If you don’t have access to an oven, bake these easy bars ahead
of time in a disposable aluminum 13x9 tin pan.
Melt ½ cup butter or margarine and combine in a bowl with graham
cracker crumbs. Spray bottom of baking pan with cooking spray to
ensure easy release. Spread crumb mixture on bottom of pan. Evenly
drizzle entire can of condensed milk on top of crumb and refrigerate for
10 minutes. Pre-heat oven to 350° F. Evenly distribute chocolate chips
on top of condensed milk and bake at 350° F for 25-30 minutes.
Let cool and cover with foil for packing.
At your campsite, roast marshmallows on roasting sticks over open
flame. Top on bars.


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