Bring some fiesta to your fireside evening with this veggie-friendly dish. Note: Make the chili before you head out camping; the rest can be done easily at your campsite.
Before you leave home, make the chili: Saute onions and bell pepper in oil until soft. Add sliced zucchini, yellow squash, and taco seasoning mix; cook 2 more minutes. Add beans and diced tomato. Continue to cook until chili is thickened, about 20 minutes.
At the campsite: Spray pot with cooking spray. Place 1/2 the crushed tortilla chips in the bottom of the pot. Top with 1/2 the chili, then 1/2 the cheese. Repeat all three layers one more time, using the remaining chips, chili and cheese. Cook over medium heat until top cheese melts and chili is bubbling, about 30 minutes. Serve with sour cream and chopped green onions.
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