Soy Free Chili Powder Blend
Store-bought spice blends are one of those sneaky places where unwanted additives, fillers, and anti-caking agents can hide — and for anyone avoiding soy, that's a real concern since some commercial seasonings use soy-based carriers. Making your own from scratch puts you completely in control of every single ingredient. This blend layers ancho chile powder and ground cumin as its backbone, then builds depth with both smoked and sweet paprika for that rich, complex color and flavor. A touch of cayenne brings gentle heat, while coriander and oregano round everything out so it tastes anything but one-dimensional. The whole process is just measuring and stirring — no cooking required — and the finished blend keeps for up to six months in an airtight jar. Once you have a batch on hand, you'll find yourself reaching for it constantly, from weeknight chili to roasted vegetables to seasoned ground meat.
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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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