Learn how to make your own Homemade Chili Powder Recipe at home with just 6 ingredients to be used in any and all recipes calling for standard American chili powder. NO preservatives, salt or oils added to this version!
HOMEMADE CHILI POWDER RECIPE
Undoubtedly, probably my favorite spice, is chili powder. I’m from Texas, so that is no surprise, since it is used in a lot of classic recipes. It is easy to find in America, but a lot of brands carry preservatives (anti-caking agents), salt or even corn oil. My version is salt-free, of course. Additionally, outside of the US, it can be trickier for readers to find this type of chili powder blend that will work in my recipes, or any recipes calling for basic chili powder.
Some chili powders are made with habanero chili pepper, which is not the same! In an effort to make it easier for all of you to make my recipes, I’m sharing my own homemade chili powder recipe. I actually have this recipe in my cookbook as well, but to all those who don’t have my book, you can now be able to easily find it here on my blog. Many of you know how much I love creating my own homemade spice blends. They are generally fresher and better than store-bought, too.
INGREDIENTS NEEDED
- Regular paprika: You don’t want to use smoked here, as it would overwhelm every dish. Just use regular paprika (not hot either). Any brand is fine, I like McCormick.
- Ancho chilie powder: This is made from dried and roasted poblano peppers and is where the heat comes in to make chili powder spicy in dishes. It also has subtle smoky notes, which is delicious. You cannot omit this, as it completes the flavor profile. You can find this at nearly every grocery store in the spice isle. I even buy mine at Target. It is much less spicy than cayenne though, so don’t worry about this being too spicy of a chili powder!
- Dried oregano
- Garlic powder
- Onion powder
- Ground cumin
HOW DO YOU MAKE HOMEMADE CHILI POWDER
Simply combine all 6 spices into a bowl and whisk very well or in a jar, add the lid, and shake vigorously until well mixed. Store for 6 months.
RECIPES TO USE THIS CHILI POWDER IN
- Hearty Vegan Buckwheat Chili (the chili that is pictured in the post, but with 1/2 cup green lentils subbed in for buckwheat)
- 30 Minute Mexican Chili
- The Best Brussels Sprouts
- Easy Vegan Meatballs
- Vegan Pumpkin Chipotle Chili
- Pumpkin Red Lentil Chili
- Low-Fat Chili Cheese Fries
- Texas BBQ Sauce
- Sweet Potatoes with Chickpea Chili
MORE HOMEMADE SPICE RECIPES
- Golden Milk Spice Mix
- Gingerbread Spice Mix
- Cajun Spice Seasoning
- Italian Seasoning
- Curry Powder
- Chai Spice Blend (in my cookbook and also a version here)
- Pumpkin Pie Spice Blend
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If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Homemade Chili Powder Recipe
Ingredients
- 3 1/2 tablespoons regular paprika (not smoked or hot)
- 3 1/2 teaspoons ancho chile powder
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
Instructions
- Add all of the ingredients to a small bowl, and whisk very well. Or, add them to a jar with a lid, shake vigorously to ensure even mixing. Store for 6 months in the pantry. Use in any recipe calling for standard chili powder.
Homemade chili powder is simply the best! Your spice blend sounds incredible, Brandi and I will definitely give it a try. 🙂