Vegetarian 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 with ground cumin, two kinds of paprika, and a handful of supporting spices to build something far more complex and satisfying than anything you'd shake out of a generic store-bought tin. The smoked paprika adds a subtle depth, the cayenne brings just enough heat, and the coriander rounds everything out in a way that's hard to put your finger on but impossible to ignore. Store-bought chili powders can sneak in fillers or anti-caking agents with murky sourcing, so mixing your own means you know exactly what's going in the jar. It comes together in minutes with a quick stir — no cooking, no equipment beyond a bowl and a whisk. Sealed up tight, it keeps for up to six months, so you can batch it ahead and have a reliable, flavor-packed seasoning ready for soups, stews, roasted vegetables, or anything else that needs a little fire.
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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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