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Epicurious
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Chili Powder

Try this in your own favorite chili recipe, our Chili (page 190), or Eggplant Mexicana (page 244).

Recipe information

  • Yield

    Makes 1/4 cup; 1 teaspoon per serving

Ingredients

3 tablespoons paprika
2 teaspoons dried oregano, crumbled
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon garlic powder
1/4 teaspoon cayenne

Preparation

  1. Step 1

    In a small bowl, stir together all the ingredients. Transfer to a jar with a tight-fitting lid and store in a cool, dark, dry place for up to six months.

  2. Nutrition information

    Step 2

    (Per serving)

    Step 3

    Calories: 8

    Step 4

    Total fat: 0.5g

    Step 5

    Saturated: 0.0g

    Step 6

    Trans: 0.0g

    Step 7

    Polyunsaturated: 0.0g

    Step 8

    Monounsaturated: 0.0g

    Step 9

    Cholesterol: 0mg

    Step 10

    Sodium: 1mg

    Step 11

    Carbohydrates: 1g

    Step 12

    Fiber: 1g

    Step 13

    Sugars: 0g

    Step 14

    Protein: 0g

    Step 15

    Calcium: 8mg

    Step 16

    Potassium: 52mg

  3. Dietary Exchanges

    Step 17

    Free

American Heart Association Low-Salt Cookbook, 4th Edition
TagsPaprikaHerbs & SpicesOreganoSideLunchDinnerVeganVegetarianNut FreeGluten FreeEasyMake AheadMeal PrepNo-CookCookbooks
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