Preparation at home: Slice and dice Bratwurst; chop onion; peel and chop apples; chop peppers, and mince garlic. Store each ingredient separately in sealed plastic bags.

At the campfire site:
On a grill rack over a medium-height campfire, cook bacon in Dutch oven until crisp. Crumble and set aside (bacon may be done at home but save grease for Dutch oven). Add bratwurst to pot and cook until brown and crispy around edges. Add onion, apples, green bell pepper, red bell pepper and garlic. Cover and cook for about 5 minutes or until vegetables are soft.

Sprinkle with brown sugar and continue to cook until sugar melts, stirring well. Stir in chickpeas, onion powder, garlic powder, salt and pepper. Cook uncovered for about 10 minutes, stirring often. Remove from campfire.

To serve, ladle into 4 bowls and top with shredded Cheddar cheese and crumbled bacon. Serve with crusty bread, if desired. Makes 4 servings.