When we are out camping, the last thing we want is a complicated cooking setup or a pile of dishes to wash afterward. That’s why we love one-pot meals. They keep things simple, requiring only minimal cooking gear and leaving less to clean up. We like to try different cuisines and diets, so we thought we would put together some gluten-free options.
This post features seven delicious gluten-free one-pot recipes perfect for campfire cooking.
These meals offer a range of flavors and ingredients that make it easy to enjoy a tasty, nutritious dinner at the end of an active day in the great outdoors. With these recipes, you’ll be able to focus less on cooking and more on enjoying the campfire and the beautiful surroundings.
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Table of Contents
Hearty Quinoa and Vegetable Stew
This hearty quinoa and vegetable stew is perfect for fueling up after a day of exploring. Packed with protein-rich quinoa, this plant-based meal is loaded with colorful, seasonal vegetables and cooked in a savory, herb-infused broth. Quinoa’s light, fluffy texture blends beautifully with tender vegetables, creating a warm and satisfying dish that’s both nourishing and gluten-free.
Ingredients:
- 1 cup quinoa, rinsed
- 4 cups vegetable broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 zucchini or yellow squash, diced
- 1 cup chopped kale or spinach
- 1 can diced tomatoes (15 oz)
- 1 tsp dried thyme
- 1 tsp dried basil
- Salt and pepper to taste
Instructions:
- In a large pot, heat a bit of oil over medium heat and sauté the onion and garlic until softened, about 3-4 minutes.
- Add the carrots, celery, and zucchini. Cook for another 5 minutes, stirring occasionally.
- Stir in the quinoa, vegetable broth, diced tomatoes, thyme, and basil. Bring the mixture to a boil, then reduce heat to simmer.
- Cover the pot and let it cook for about 15-20 minutes, or until the quinoa is tender and has absorbed the broth.
- Stir in the kale or spinach, and cook for an additional 2-3 minutes, until the greens are wilted.
- Season with salt and pepper to taste. Serve hot.
Suggested Add-Ons:
- For extra protein, add pre-cooked chicken or beef during the last few minutes of cooking.
- Top with freshly chopped herbs or a sprinkle of nutritional yeast for extra flavor.
One-Pot Chili Mac
Chili mac is a camping classic, combining the comforting flavors of chili with the heartiness of pasta. This gluten-free twist uses gluten-free pasta and beans to create a protein-packed, one-pot meal that’s easy to make and incredibly satisfying. Perfect for colder nights, this meal will warm you up and keep you fueled for the next day’s adventures.
Ingredients:
- 1 lb ground beef or turkey (optional for added protein)
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (15 oz)
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 4 cups gluten-free pasta (elbow or shells work well)
- 3 cups vegetable or beef broth
- 1 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions:
- In a large pot, brown the ground beef or turkey (if using) over medium heat, then drain any excess fat.
- Add the onion, bell pepper, and garlic. Sauté until the vegetables are softened, about 3-4 minutes.
- Stir in the diced tomatoes, black beans, kidney beans, chili powder, and cumin. Mix well.
- Add the gluten-free pasta and broth, stirring to combine. Bring the mixture to a boil, then reduce heat to a simmer.
- Cover and cook for 10-12 minutes, or until the pasta is tender and has absorbed most of the liquid.
- Season with salt and pepper to taste.
Suggested Add-Ons:
- For extra flavor, top with diced jalapeños or shredded cheese.
- Garnish with fresh cilantro or a dollop of sour cream for an added touch.
Lemon Garlic Shrimp and Rice
This lemon garlic shrimp and rice is a fresh, vibrant meal that’s perfect for camping. With juicy shrimp, fluffy rice, and a zesty lemon-garlic seasoning, this dish is light but satisfying. It’s quick to cook, so you can spend more time enjoying the outdoors and less time around the stove.
Ingredients:
- 1 lb shrimp, peeled and deveined
- 1 cup long-grain rice (white or brown)
- 3 cups chicken or vegetable broth
- 3 cloves garlic, minced
- Zest and juice of 1 lemon
- 1 tbsp olive oil
- Salt and pepper to taste
- Optional: 1/4 tsp red pepper flakes for a bit of heat
Instructions:
- In a large pot or skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant.
- Add the rice and stir well, coating it in the garlic and oil. Toast the rice for a few minutes.
- Pour in the broth and bring to a boil. Once boiling, reduce the heat, cover, and let it simmer for 15-20 minutes (or until rice is cooked and liquid is absorbed).
- Stir in the shrimp, lemon zest, and lemon juice. Cover and cook for an additional 5-7 minutes, until the shrimp turn pink and are cooked through.
- Season with salt, pepper, and red pepper flakes if desired.
Suggested Add-Ons:
- For extra flavor, sprinkle with fresh parsley or basil just before serving.
- Add a sprinkle of parmesan cheese for a rich, savory twist.
Coconut Curry Lentils with Sweet Potatoes
This coconut curry with lentils and sweet potatoes is a warm, comforting dish that brings bold flavors and nourishing ingredients together in one pot. The creamy coconut milk blends beautifully with curry spices, tender sweet potatoes, and protein-rich lentils, making it a perfect plant-based meal for a chilly camping evening.
Ingredients:
- 1 cup dried lentils (green or brown), rinsed
- 1 large sweet potato, peeled and diced
- 1 can coconut milk (13.5 oz)
- 2 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp curry powder
- 1 tsp turmeric
- Salt and pepper to taste
- Optional: 1/4 tsp red pepper flakes for heat
Instructions:
- In a large pot, heat a bit of oil over medium heat. Sauté the onion and garlic until softened, about 3-4 minutes.
- Add the diced sweet potato, curry powder, turmeric, and red pepper flakes (if using), and cook for 2-3 minutes, stirring to coat the vegetables in the spices.
- Add the lentils, coconut milk, and vegetable broth. Stir well and bring the mixture to a boil.
- Once boiling, reduce the heat, cover, and let it simmer for 25-30 minutes, or until the lentils and sweet potatoes are tender.
- Season with salt and pepper to taste.
Suggested Add-Ons:
- Stir in a handful of fresh spinach or kale in the last 5 minutes of cooking for added greens.
- Top with fresh cilantro or a squeeze of lime juice for a bright finishing touch.
Campfire Paella
This campfire paella is a simplified, gluten-free version of the classic Spanish dish, made with rice, shrimp, smoked sausage, and colorful bell peppers. It brings a taste of the Mediterranean to your campsite with bold flavors and a hearty combination of proteins and veggies… all cooked in a single pot.
Ingredients:
- 1 cup long-grain rice (such as jasmine or basmati)
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb smoked sausage (like andouille or chorizo), sliced
- 1 bell pepper, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 cups chicken or vegetable broth
- 1 tsp smoked paprika
- 1/2 tsp turmeric (for color and subtle flavor)
- Salt and pepper to taste
Instructions:
- In a large skillet or pot, cook the sliced sausage over medium heat until browned, about 4-5 minutes. Remove and set aside.
- In the same pot, add the onion, bell pepper, and garlic. Sauté for 3-4 minutes until softened.
- Stir in the rice, smoked paprika, and turmeric, coating the rice with spices and oil.
- Add the broth and bring the mixture to a boil. Once boiling, reduce the heat, cover, and let it simmer for 15-20 minutes, until the rice is nearly tender.
- Add the shrimp and cooked sausage, cover, and cook for an additional 5-7 minutes, until the shrimp are pink and the rice is fully cooked.
- Season with salt and pepper to taste.
Suggested Add-Ons:
- Squeeze fresh lemon juice over the paella just before serving for a bright, tangy kick.
- Garnish with fresh herbs like cilantro or parsley for a burst of color and flavor.
Mexican-Style One-Pot Rice and Beans
This Mexican-style one-pot rice and beans dish is a flavorful, gluten-free camping meal that’s both hearty and easy to make. With black beans, corn, and mild spices, it’s perfect as a main dish or a side and offers a great balance of protein, carbs, and flavors to keep campers energized.
Ingredients:
- 1 cup long-grain rice (white or brown)
- 1 can black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 can diced tomatoes with green chilies (15 oz)
- 2 1/2 cups vegetable or chicken broth
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- Optional: 1/4 tsp smoked paprika for extra depth
Instructions:
- In a large pot, combine the rice, black beans, corn, diced tomatoes, and broth.
- Stir in the chili powder, cumin, and smoked paprika if using. Bring the mixture to a boil.
- Once boiling, reduce the heat, cover, and let it simmer for 15-20 minutes, or until the rice is tender and most of the liquid is absorbed.
- Season with salt and pepper to taste.
Suggested Add-Ons:
- Top with diced avocado, fresh lime juice, or a sprinkle of chopped cilantro for a fresh, bright flavor.
- Serve with tortilla chips on the side for added crunch or as a scoop.
Check out my article on the 10 Must-Have Camping Cookware for Outdoor Cooking. It's packed with essential gear recommendations to make your camping meals even more delicious and hassle-free!
Chicken and Veggie Stir-Fry with Rice Noodles
This chicken and veggie stir-fry with rice noodles is a quick and adaptable one-pot meal that’s perfect for camping. Using pre-cooked rice noodles keeps it gluten-free and reduces cooking time, so you can whip up a tasty, nutritious meal with minimal effort.
Ingredients:
- 1 lb chicken breast or thigh, sliced thinly
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 1 package pre-cooked rice noodles (8-10 oz)
- 1 tbsp olive oil or sesame oil
- Salt and pepper to taste
- Optional: 1/4 tsp red pepper flakes for a hint of spice
Instructions:
- In a large skillet or pot, heat the oil over medium-high heat. Add the sliced chicken and cook until browned and cooked through, about 5-6 minutes.
- Add the garlic, bell pepper, zucchini, and broccoli. Sauté for an additional 3-4 minutes, until the veggies are just tender.
- Add the pre-cooked rice noodles to the pot, stirring to combine with the chicken and veggies. Cook for 2-3 minutes until everything is heated through.
- Season with salt, pepper, and red pepper flakes if desired.
Suggested Add-Ons:
- Drizzle with tamari or gluten-free soy sauce for added depth and umami flavor.
- Garnish with sliced green onions or sesame seeds for extra flavor and texture.
