Substitutes for Chili Powder

If you love spicy food, you probably have your favorite chili powder blend on hand. But have you ever had that sinking feeling when you realize the jar is empty and you’ve already got that pot of stew on the stove? Have no fear, I’ve got you covered with chili powder substitutes in an emergency. You might even want to create your own master blend.

Traditional Ingredients

The ingredient list depends on who makes it, so I looked up some of the top spice companies to see what they use.

McCormick uses chili pepper, spices (trade secret not listed), salt, silicon dioxide (to prevent clumping), and garlic.
Watkins puts organic red chili, organic cumin, sea salt, organic garlic, organic oregano, and tricalcium phosphate (anti-caking agent).
Frontier (an organic foods company popular in natural foods stores) has organic chili powder, organic cumin, organic oregano, organic coriander, organic garlic, organic rice concentrate (anti-caking ingredient), organic allspice, and organic cloves on its ingredient list.

That gives us a pretty good idea of how we can make our own. I’ve replicated my preferred chili powder mix if you want to check it out. It has no anti-caking agents, preservatives, or salt for a guilt-free spice blend.

You’ll notice that chili peppers, cumin, garlic, oregano, and coriander are common. Some interesting additions include allspice and cloves. Black pepper and onion are good as well.

Thoughts Before Substituting

Decide what flavor profile you’re looking for. Do you want fiery, smoky, fruity, or aromatic?
Is the blend for beans, enchiladas, tacos, etc.? That might make a difference in the spices you’ll want. Spices for beans seem to go heavier on the oregano, while taco seasoning is cumin-strong.
Do you want to toast the spices? Then using whole spices will work better, then grind them after toasting. If you don’t mind skipping the toasting, feel free to use already ground spices.

DIY chili powder pouring out of a glass spice jar.

The Best Substitutes for Chili Powder

Smoky: For a milder spice blend, use smoked paprika. But if you want to crank up the Scoville units, ground chipotle (smoked red jalapeños) is a good start. Blend equal parts of your chosen red pepper, oregano leaves, garlic powder, and ground cumin for a base. A dash of ground coriander seeds adds a light lemony spark.
Aromatic: Go a little heavier on the cumin and oregano and add a dash of ground coriander seed. Dried ancho and guajillo peppers have a pleasantly fruity flavor. Just a pinch of ground allspice and cloves will round things out.
Fiery: Cayenne is the most common chili for heat, especially in Indian food. Chipotle adds the heat of red jalapenos and smokiness at the same time. If you want to really breathe fire, ground ghost pepper, scotch bonnet, or habanero should do the trick.
Mild: Paprika and smoked paprika deliver all the flavor but without the fire. Add the rest of your desired spices, and call it good.
Simple: Cumin and coriander will provide Mexican vibes, while paprika and cumin cover the basics. Simple ground red pepper, whether ancho, cayenne, or paprika, can work wonders in a pinch.
Similar but different: If you have a jar of taco seasoning or fajita spices are also great substitutes.

Tips and Tricks

Add a pinch of unsweetened cocoa or espresso powder to enhance flavor and deepen the color.
Toast whole spices, then grind them in a spice or coffee grinder for a gourmet-quality spice blend.
Epazote is an interesting herb common in Mexican bean dishes. It’s worth trying it out if you can find it.