Vegetarian Chili with Smoked Spices & Park City, UT

By Sally Cameron on February 05, 2011

soups, stews & chilies, the daniel plan, travel, vegan, vegetarian,



Park City, Utah Weekend

We just returned from a long weekend at the Sundance Film Festival in the snowy winter playground of Park City, Utah. Started as a mining town in the 1880′s, it’s become a world-class winter sports destination. Kent was there for a conference and I got to tag along.

A Snowy Playground

One day the company let everyone out of the conference to go have some fun in the snow.

After a morning of snowshoeing and dog sledding (and of course, playing with the dogs), we had a warming lunch of hearty chili before heading out snowmobiling.

Warming Vegetarian Chili

Back home, making a pot of my vegetarian chili sounded good and reminded me of your fun weekend. Filled with colorful vegetables, aromatic garlic and onions, tender beans, herbs and smoked spices you won’t miss the meat. One of my clients requests this recipe practically every time I cook for them.

The historic Main Street still exudes a charming, old western vibe.

Between tickets to one of the hot films, discovering a gem of an olive oil shop (Mountain Olive Oil), sparkling snow and invigorating mountain air we had a great weekend. I’ll leave out the part where I flipped my snowmobile and ended up on crutches. So much for my X Games aspirations!

Lots of Vegetables & Warm Spices

This chili comes together quickly once the vegetables are prepped.  Warm spices of cumin, coriander, ancho chili pepper, smoked paprika, smoked black pepper and ground chipotle add a rich Southwestern flavor. The vegetables and beans make it healthy. Simmer over low heat to blend the flavors for just 30 minutes and get ready for a great bowl of chili.

A Note on Spices

If you like smoky flavors, you can find smoked paprika and pepper at many spice shops adn online from Chefs Warehouse or Savory Spice Shop.  If you don’t have smoked spices you can make the chili with regular paprika and pepper.

Ground ancho chile is the foundation for the spice blend called chili powder. Its rich in flavor but packs no heat. If you like your chili hot, increase the chipotle but do so sparingly. Chipotle powder is made from ground, smoked jalapeno chilies so it packs quite a punch.

Garnish Options

For garnish, top the chili with sliced green onions, grated Jack or Cheddar cheese (if you eat dairy), a drizzle of good olive oil, a dollop of sour cream or slices of cool, ripe avocado.  Cornbread or corn muffins are the perfect side dish. There links at the bottom for recipe ideas. Bob’s Red Mill also makes a good packaged cornbread mix which is available at many stores.

Vegetarian chili will keep for 4 days in the refrigerator, always ready for a warming lunch or dinner. It also works perfectly as a party dip with tortillas chips.

Other Links You Might Enjoy

Corniest Corn Muffins by Dorie Greenspan

My Gluten-Free Cornbread Recipe

Green Chile or Southern Cornbread by Simply Recipes

Related Recipes


Leave a Comment
Amber | February 5, 2011 at 6:28 pm

Gorgeous photos! It looks like you guys had a grand time.

Renee | February 6, 2011 at 7:25 am

That looks delicious! And so hearty! Have to make that- it’s perfect for our cold winter! Thanks for sharing!

P.S. Love the snow covered dog. He’s beautiful!

Chef Debbie of Yummy~issimo! | February 6, 2011 at 9:07 am

I love cooking with smoked paprika and smoked ancho powder. This recipe is going into my client rotation this week. Thanks again, Sally, for a fabulous recipe!

Dr. Patrick Mahaney | February 6, 2011 at 10:45 pm

Yum! That looks so good. A delicious pot of chili is something I will get working on ASA I am home long enough!
Great photos! Glad you got some “before” pics during our day of outdoor adventure in Park City!

Paula | February 7, 2011 at 11:19 am

I think I could eat this all day long, because I love such delicious looking things 🙂

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