0 from 24 votes
Homemade Chili Powder
Easy DIY chili powder for all your chili, taco, and soup needs and beyond! Quick, simple, and adaptable with the perfect amount of smokiness and spice.
Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 10 (1-Tbsp servings)
Calories: 18 kcal
Course:
Condiments
Cuisine:
American , Vegan
Ingredients
- 1 ounce dried mild red chiles, such as ancho, guajillo, or New Mexico (or sub 1/4 cup ground mild red chile powder as original recipe is written // adjust amount as needed)
- 2 Tbsp ground cumin
- 1 Tbsp garlic powder
- 1 Tbsp dried oregano
- 1 Tbsp smoked paprika
- 1 tsp ground coriander
- 1/4-1/2 tsp ground cayenne (optional for heat)
- 1/2 tsp ground cinnamon
- 1 Tbsp cocoa powder (optional // Dutch processed for deeper flavor)
Instructions
- If using whole dried chiles, remove the stems and seeds and discard. If using ground chili powder, skip to step 4.
- Heat a large skillet over medium heat. Once hot, add dried chilies and toast for 1-2 minutes per side, or until fragrant. Be careful not to burn, reducing the heat if needed. Remove peppers from heat and let cool slightly.
- IF USING WHOLE CHILES: Once cool, transfer toasted chiles to a small blender (or use a spice grinder and work in batches). Blend into a powder. Then add cumin, garlic powder, oregano, smoked paprika, coriander, cayenne, cinnamon, and cocoa powder (optional) and pulse to combine.
- IF USING GROUND CHILES: Add chile powder to a small bowl or jar along with cumin, garlic powder, oregano, smoked paprika, coriander, cayenne, cinnamon, and cocoa powder (optional) and stir or shake to combine.
- Perfect for making chili, BBQ sweet potato croutons, chili fries, vegan taco meat, chickpea kale salad, fish tacos, pumpkin black bean soup, and burrito bowls.
- Leftovers will keep in a sealed container for 6 months at room temperature. Or, refrigerate or freeze to keep fresh even longer (up to 1 year).
Cup of Yum
Notes
- *Nutrition information is a rough estimate calculated without optional ingredients. *Recipe adapted from Alton Brown.
Nutrition Information
Serving
1tablespoon
Calories
18
(1%)
Carbohydrates
3g
(1%)
Protein
0.8g
(2%)
Fat
0.5g
(1%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.18g
Monounsaturated Fat
0.53g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
4mg
(0%)
Potassium
107mg
(3%)
Fiber
1g
(4%)
Sugar
0.9g
(2%)
Vitamin A
859IU
(17%)
Vitamin C
0.21mg
(0%)
Calcium
19.83mg
(2%)
Iron
1.29mg
(7%)
Nutrition Facts
Serving: 10(1-Tbsp servings)
Amount Per Serving
Calories 18
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 18 | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 0.8g | 2% |
| Fat | 0.5g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.18g | 1% |
| Monounsaturated Fat | 0.53g | 3% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 4mg | 0% |
| Potassium | 107mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 0.9g | 2% |
| Vitamin A | 859IU | 17% |
| Vitamin C | 0.21mg | 0% |
| Calcium | 19.83mg | 2% |
| Iron | 1.29mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.