Mushroom Free Chili Powder Blend
Store-bought spice blends are a sneaky source of frustration for anyone avoiding fungi-derived ingredients, since some commercial seasonings include fillers or flavor enhancers that aren't always clearly labeled. Making your own from scratch puts you completely in control. This blend layers ancho chile powder with ground cumin, two kinds of paprika, garlic powder, onion powder, dried oregano, cayenne, coriander, and a pinch of salt into something genuinely complex and deeply aromatic. The smokiness from the smoked paprika plays beautifully against the earthy heat of the ancho, and the cayenne gives it just enough of a kick to keep things interesting. It comes together in minutes with a quick whisk, and a single batch stores for up to six months in an airtight jar — meaning you'll have bold, reliable seasoning on hand whenever a recipe calls for it. Sprinkle it over roasted vegetables, stir it into ground meat, or use it as a dry rub and you'll wonder why you ever reached for the pre-made stuff.
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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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