There’s a specific chili powder my family has been using for generations, so when I began feeling sick everytime I cooked with it and had to give it up, it felt a little like losing a family member. I worried that I was going to have to part ways with every Latin dish I ever fell for, which accounts for a number of recipes in my regular rotation. Fear not, lovers of Latin fare. There is a solution. You can not only make your own FODMAP friendly chili powder, but I’ve been working hard to modify many of my favorite Latin American style dishes to make them low FODMAP! I’ve included a small and large batch size of my low FODMAP chili powder, one for those who use just a little on occasion and one for those of us who like to keep it spicy. It’s easy to find the ingredients in bulk on Amazon.
The fun part about making your own chili powder is that you can adjust the amounts and types of chili powders that go into it to suit your needs and tastes. If you’re allergic to a particular kind of pepper, leave it out (I can’t eat jalepeno’s, so that’s why there’s no jalepeno powder in mine, for example). If you want it hotter, increase the amount of powder used from the hotter peppers selected. It’s that simple.
In the quantities listed, even if you add both the cayenne and chipotle, which is where most of the heat comes from in this recipe, you’ll get a nice mix with a slightly hotter than mild, smokey heat. Want very little heat? Leave them out entirely. Don’t want any smokiness? Leave out the chipotle. It’s really all the other ingredients that are essential to making your chili powder… well, chili powder.
- 1 tablespoon paprika
- 1 tablespoon ancho chili powder
- ½ teaspoon chipotle chili powder (optional)
- ½ teaspoon cayenne pepper (optional)
- 1 teaspoon oregano
- 1 teaspoon ground cumin
- ½ teaspoon salt
Or make in bulk:
- ½ cup paprika
- ½ cup ancho chili powder
- 1 tablespoon chipotle chili powder
- 1 tablespoon cayenne pepper
- 2 tablespoons oregano
- 2 tablespoons ground cumin
- 1 teaspoon salt
Combine ingredients in a jar with lid, leaving room to spare. With lid tightly closed, shake jar until spices are well combined and distributed throughout, 1-2 minutes. Shake well before using and allow dust to settle before removing lid.