Lactose Free Chili Powder Blend
Making your own spice blend from scratch is one of those small kitchen moves that pays off every single time you reach for it. This blend layers ancho chile powder and ground cumin as its backbone, then builds depth with both smoked and sweet paprika for a complexity you simply won't find in most store-bought versions. A touch of cayenne brings gentle heat, while garlic powder, onion powder, dried oregano, and ground coriander round everything out into something that tastes genuinely balanced. The whole thing comes together in one bowl with nothing more than a whisk and a few minutes of your time. Store-bought chili powders can be a quiet source of frustration for anyone avoiding dairy, since fillers and anti-caking agents occasionally sneak in unexpected ingredients — here, every single component is a pure spice with nothing hidden. Stored in an airtight jar, this blend stays potent for up to six months, meaning you can batch it once and season boldly for weeks on end.
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Learn more →Ingredients
12 servings
- 3 tbsp ancho chile powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- ¼ tsp ground coriander
- ¼ tsp fine salt
Instructions
- 1
Add the ancho chile powder, ground cumin, smoked paprika, sweet paprika, garlic powder, onion powder, dried oregano, cayenne pepper, ground coriander, and fine salt to a small bowl.
- 2
Whisk or stir until the spices are evenly combined and no streaks of individual spices remain.
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