BBQ Roasted Potatoes with Vegetarian Chili

....Of the Fresh Air, Campfires, Laughter and Relaxation

Every summer a group of us friends plan a couple of camping trips to the "Yours to Discover" Ontario Provincial Parks. These are the trips that all of us look forward to, where we either pitch tents or rent yurts/ cottages in some of the most scenic wilderness settings.

While excursions, beaches, games and lots of gup-shup are on the cards, most of the action happens around preparing and having meals under the open sky and with limited amount of resources.

This year was no different with the weather cooperating more than what we expected. While Toronto was being beaten up by hail and storm, a few hours north, there was not a cloud in sight. The temps were a comfortable mid twenties and the wind gods were calm.

My menu for this years camping trip was -

BBQ Roasted Potatoes with Vegetarian Chili
Pasta Salad with Sun dried Tomato Dressing
Kale Salad with Lemon-Poppy Seed Salad

So here goes the Recipe for the BBQ Roasted Potatoes with Vegetarian Chili

Ingredients 

Russet Potatoes - 4 (1 per person. Here I am giving the recipe for 4 people)
Oil - 2 tbsp
Red Beans or Bean Medley - 1 can
Red Capsicum - Finely Diced - 1
Red Onion - Finely Chopped - 2
Red Tomatoes - Finely Chopped - 2
Garlic Cloved - 2
Cayenne Powder - 1 tsp (You can adjust the heat according to your taste)
Cumin Powder - 2 tbsp
Coriander Powder - 2 tbsp
Shredded Cheese - 1 cup
Cilantro - 1/2 cup
Yogurt - 1/2 cup
Chaat Masala - 1 tbsp
Salt to taste

Directions

Wash the Potatoes thoroughly
Apply some oil to the washed potatoes and place them directly on a hot BBQ
Close the lid of the BBQ and let them cook for about 30 - 45 minutes.
Turn them occasionally so that they don't burn
After 30- 45 minutes, insert a knife in the potatoes to check if they are cooked all the way through.
Take them off the BBQ once they are cooked

While the potatoes are cooking,
Heat 2 tbsp oil in a pot
Add 1 chopped onion and cook till it browns
Next add the Red Pepper and cook
Finally add the Tomatoes and cook till they release oil
Now add the Cayenne Powder, Cumin Powder and Coriander Powder and cook for one minute
Add beans, 1 and a half cup water and salt
Bring the chili to a boil
Once boiled, take it off the stove

For the Yogurt -
Mix the Yogurt and Chaat Masala seperately in a bowl and keep aside.

Assembly

Cut the potatoes in half and core out some of the interiors to make space for the Chili. You can leave the cored potato inside.
Add a ladle full of Chili over the potato
Top it with Shredded Cheese, chopped onion, cilantro and yogurt.
Serve hot.