Get ready to turn up the heat in your kitchen! Chili powder is the secret weapon for adding smoky depth and fiery flavor to everything from quick weeknight dinners to cozy comfort foods. Whether you’re a spice enthusiast or just looking to add some warmth to your meals, these 29 recipes will inspire your next flavorful creation. Let’s dive in and discover your new favorite dish!
Chili Powder Tofu Stir-Fry
Every home cook needs a quick, flavorful vegetarian dish in their repertoire, and this Chili Powder Tofu Stir-Fry fits the bill perfectly. It’s a simple yet satisfying meal that comes together in under 30 minutes, making it ideal for busy weeknights when you crave something hearty and healthy without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 (14-ounce) block extra-firm tofu
– 2 tbsp cornstarch
– 3 tbsp vegetable oil
– 1 medium yellow onion, thinly sliced
– 1 red bell pepper, thinly sliced
– 2 cloves garlic, minced
– 1 tbsp fresh ginger, minced
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp chili powder
– 1/2 tsp ground cumin
– 1/4 tsp salt
– 2 green onions, sliced
Instructions
1. Press the tofu for 10 minutes by wrapping it in paper towels and placing a heavy pan on top to remove excess moisture.
2. Cut the pressed tofu into 1-inch cubes.
3. Toss the tofu cubes with 2 tbsp cornstarch in a bowl until evenly coated.
4. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
5. Add the coated tofu to the skillet in a single layer, cooking for 3-4 minutes per side until golden brown and crispy.
6. Remove the tofu from the skillet and set it aside on a plate.
7. Add the remaining 1 tbsp vegetable oil to the same skillet.
8. Add 1 medium yellow onion and 1 red bell pepper, stirring frequently for 4-5 minutes until softened.
9. Add 2 cloves garlic and 1 tbsp fresh ginger, cooking for 1 minute until fragrant.
10. Stir in 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp chili powder, 1/2 tsp ground cumin, and 1/4 tsp salt.
11. Return the cooked tofu to the skillet, tossing gently to coat with the sauce for 1-2 minutes.
12. Remove from heat and garnish with 2 green onions.
Firm tofu cubes offer a satisfying chew against the tender vegetables, while the chili powder and cumin create a warm, smoky depth that’s balanced by the tangy rice vinegar. For a creative twist, serve it over quinoa or stuff it into warm tortillas with a dollop of sour cream for a fusion-inspired meal.
Spicy Chili Powder Beef Tacos
Every home cook needs a reliable taco recipe that delivers bold flavor without fuss, and these Spicy Chili Powder Beef Tacos fit the bill perfectly. We’ll walk through each stage methodically, ensuring even beginners can achieve tender, well-seasoned beef and crisp toppings. Let’s start by gathering our ingredients and prepping our workspace.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb ground beef (80% lean)
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 cup beef broth
– 8 small corn tortillas
– 1 cup shredded lettuce
– 1/2 cup diced tomatoes
– 1/4 cup sour cream
– 1/4 cup shredded cheddar cheese
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add 1 diced yellow onion and cook, stirring frequently, until translucent and lightly browned, 5-6 minutes.
3. Add 2 minced garlic cloves and cook, stirring constantly, until fragrant, 30 seconds.
4. Add 1 lb ground beef, breaking it apart with a spatula into small crumbles.
5. Cook the beef, stirring occasionally, until no pink remains, 6-8 minutes.
6. Drain excess fat from the skillet using a spoon, leaving about 1 tbsp in the pan.
7. Sprinkle 2 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper evenly over the beef.
8. Stir the spices into the beef mixture until fully incorporated, about 1 minute.
9. Pour 1/2 cup beef broth into the skillet, scraping the bottom to release any browned bits.
10. Reduce heat to medium-low and simmer the mixture, stirring occasionally, until the liquid reduces by half, 4-5 minutes.
11. While the beef simmers, warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
12. Place the warmed tortillas on a plate and cover with a clean kitchen towel to keep them soft.
13. Remove the beef skillet from the heat and let it rest for 2 minutes to allow flavors to meld.
14. Assemble each taco by spooning beef mixture onto a tortilla, then topping with 1/8 cup shredded lettuce, 1 tbsp diced tomatoes, 1/2 tbsp sour cream, and 1/2 tbsp shredded cheddar cheese.
15. Serve the tacos immediately on individual plates.
Here, the beef stays juicy with a deep, smoky heat from the chili powder, while the cool lettuce and tomatoes add a refreshing crunch. For a creative twist, try serving them with a side of pickled jalapeños or a squeeze of lime to brighten the rich flavors.
Chili Powder Roasted Vegetables
Unlock the vibrant flavors of roasted vegetables with a smoky chili powder twist—this simple, hands-off recipe transforms everyday produce into a colorful, nutrient-packed side dish perfect for busy weeknights or meal prep. Using a methodical approach ensures even cooking and deep caramelization every time. Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound broccoli florets
– 1 pound carrots, peeled and sliced into 1-inch pieces
– 1 red bell pepper, seeded and cut into 1-inch strips
– 1 yellow onion, peeled and cut into 1-inch wedges
– 3 tablespoons olive oil
– 1 tablespoon chili powder
– 1 teaspoon garlic powder
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
Instructions
1. Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, combine the broccoli florets, carrot pieces, bell pepper strips, and onion wedges.
3. Drizzle the olive oil over the vegetables and toss thoroughly to coat every piece evenly.
4. Sprinkle the chili powder, garlic powder, kosher salt, and black pepper directly onto the vegetables.
5. Toss the vegetables again until the spices are distributed uniformly, ensuring no clumps of seasoning remain.
6. Spread the vegetables in a single layer on the prepared baking sheet, leaving space between pieces to allow for proper roasting and browning.
7. Roast the vegetables in the preheated oven for 20 minutes, then remove the baking sheet and use a spatula to flip each piece carefully.
8. Return the baking sheet to the oven and roast for an additional 5 minutes, or until the vegetable edges are crisp and lightly charred.
9. Remove the baking sheet from the oven and let the vegetables rest for 2 minutes before serving to allow the flavors to meld. Now, the roasted vegetables boast a tender-crisp texture with caramelized edges, infused with a warm, smoky chili flavor that pairs beautifully with grilled proteins or grains. Nestle them into tacos, toss with quinoa for a hearty bowl, or simply enjoy as a vibrant standalone side—their versatility makes them a staple for any cook’s repertoire.
Chili Powder Chicken Wings
Often, the simplest recipes yield the most satisfying results, and these chili powder chicken wings are a perfect example. Our methodical approach ensures crispy, flavorful wings every time, making this an ideal project for any home cook looking to master a classic.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– 2 lbs chicken wings, split into drumettes and flats
– 2 tbsp vegetable oil
– 2 tbsp chili powder
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp smoked paprika
– 1/2 tsp ground cumin
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 400°F and line a large, rimmed baking sheet with aluminum foil for easy cleanup.
2. Pat the 2 lbs of chicken wings completely dry with paper towels to ensure maximum crispiness.
3. In a large bowl, whisk together the 2 tbsp vegetable oil, 2 tbsp chili powder, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until a smooth paste forms.
4. Add the dried chicken wings to the bowl and toss thoroughly until every piece is evenly coated with the spice paste.
5. Arrange the coated wings in a single layer on the prepared baking sheet, ensuring they are not touching to allow for proper air circulation.
6. Place the baking sheet in the preheated oven and bake for 25 minutes.
7. After 25 minutes, carefully flip each wing using tongs to promote even browning on both sides.
8. Return the wings to the oven and continue baking for an additional 20 minutes, or until the skin is deeply golden brown and crispy, and the internal temperature reaches 165°F when checked with an instant-read thermometer.
9. Transfer the cooked wings to a serving platter and let them rest for 5 minutes before serving to allow the juices to redistribute.
Ultimately, these wings emerge with a crackling, shatteringly crisp exterior that gives way to tender, juicy meat inside. The chili powder blend creates a warm, smoky flavor with just a hint of earthy cumin, making them utterly addictive on their own or perfect for dipping into a cool ranch or blue cheese dressing.
Zesty Chili Powder Shrimp Skewers
Now, let’s dive into a simple yet flavorful recipe that’s perfect for weeknight dinners or casual gatherings. These skewers combine juicy shrimp with a vibrant chili powder rub, creating a dish that’s both easy to prepare and sure to impress. Follow along step-by-step, and you’ll have a delicious meal ready in no time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined
– 2 tbsp olive oil
– 1 tbsp chili powder
– 1 tsp garlic powder
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 lemon, cut into wedges
– Wooden skewers, soaked in water for 30 minutes
Instructions
1. Soak wooden skewers in water for 30 minutes to prevent burning during cooking.
2. In a medium bowl, combine 1 lb large shrimp, peeled and deveined, with 2 tbsp olive oil, tossing to coat evenly.
3. In a small bowl, mix 1 tbsp chili powder, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Sprinkle the spice mixture over the shrimp, using your hands to rub it in until all shrimp are fully coated.
5. Thread the seasoned shrimp onto the soaked skewers, placing 4-5 shrimp per skewer for even cooking.
6. Preheat a grill or grill pan to medium-high heat, approximately 400°F.
7. Place the shrimp skewers on the preheated grill, cooking for 2-3 minutes per side until the shrimp turn pink and opaque.
8. Remove the skewers from the grill and squeeze fresh lemon juice from 1 lemon, cut into wedges, over the top.
9. Serve immediately while hot.
You’ll love the tender, slightly charred texture of the shrimp paired with the smoky, zesty kick from the chili powder blend. Try serving these skewers over a bed of cilantro-lime rice or alongside grilled vegetables for a complete meal that bursts with color and flavor.
Chili Powder Infused Black Bean Soup
Ready to warm up with a bowl of cozy, flavorful soup? This chili powder infused black bean soup is a simple, one-pot meal that comes together with minimal effort but delivers maximum comfort. Let’s walk through each step together to build layers of flavor from the ground up.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tablespoons olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 4 cups low-sodium vegetable broth
– 2 (15-ounce) cans black beans, drained and rinsed
– 1 (14.5-ounce) can diced tomatoes
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1/4 cup fresh cilantro, chopped
– 1 lime, cut into wedges
Instructions
1. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat until it shimmers, about 1 minute.
2. Add 1 diced yellow onion and cook, stirring occasionally, until translucent and soft, about 5 minutes.
3. Stir in 3 minced garlic cloves and cook until fragrant, about 30 seconds, being careful not to let it burn.
4. Sprinkle in 1 tablespoon chili powder and 1 teaspoon ground cumin, stirring constantly to toast the spices for 30 seconds until aromatic.
5. Pour in 4 cups low-sodium vegetable broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot for added flavor.
6. Add 2 cans of drained and rinsed black beans, 1 can of diced tomatoes with their juices, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
7. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 20 minutes to allow the flavors to meld.
8. After simmering, use an immersion blender to partially blend the soup directly in the pot until it reaches your desired consistency, leaving some beans whole for texture; alternatively, transfer 2 cups to a countertop blender, blend until smooth, and return it to the pot.
9. Stir in 1/4 cup chopped fresh cilantro just before serving to preserve its bright color and fresh flavor.
10. Ladle the soup into bowls and serve immediately with lime wedges on the side for squeezing over the top.
Finished soup boasts a velvety, slightly chunky texture from the blended beans and whole tomatoes. The chili powder provides a gentle, smoky warmth that balances the earthy black beans and tangy lime. For a creative twist, top each bowl with a dollop of sour cream, a sprinkle of shredded cheese, or crushed tortilla chips for added crunch.
Savory Chili Powder Cornbread
Now, let’s make a comforting batch of savory chili powder cornbread that’s perfect for chilly evenings or as a hearty side. This recipe balances the natural sweetness of cornmeal with warm spices for a flavorful twist on a classic. Follow these steps carefully for a perfectly baked cornbread every time.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup all-purpose flour
– 1 cup yellow cornmeal
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1 tablespoon chili powder
– 1 cup buttermilk
– 1/3 cup vegetable oil
– 1 large egg
– 1/4 cup honey
Instructions
1. Preheat your oven to 400°F and grease an 8-inch square baking pan with a thin layer of vegetable oil.
2. In a large mixing bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1 tablespoon baking powder, 1 teaspoon salt, and 1 tablespoon chili powder until fully combined.
3. In a separate medium bowl, whisk 1 cup buttermilk, 1/3 cup vegetable oil, 1 large egg, and 1/4 cup honey until smooth and emulsified.
4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined, being careful not to overmix to avoid a tough texture.
5. Transfer the batter to the prepared baking pan and spread it evenly with the spatula.
6. Bake in the preheated oven at 400°F for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
7. Remove the cornbread from the oven and let it cool in the pan on a wire rack for 10 minutes before slicing.
8. Serve warm, cutting into squares directly from the pan.
Warm from the oven, this cornbread boasts a tender, crumbly texture with a subtle kick from the chili powder that complements the sweet honey notes. For a creative twist, try serving it alongside a bowl of spicy chili or topped with a pat of butter and a drizzle of extra honey for added richness.
Fiery Chili Powder Grilled Pork Chops
Zesty and satisfying, these Fiery Chili Powder Grilled Pork Chops deliver a smoky, spicy kick perfect for your next backyard barbecue. This recipe breaks down the process into simple, manageable steps, ensuring even novice cooks can achieve juicy, flavorful results. Let’s fire up the grill and get started.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 4 bone-in pork chops, 1 inch thick
– 2 tbsp olive oil
– 2 tbsp chili powder
– 1 tsp garlic powder
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tbsp brown sugar
– 1 lime, cut into wedges
Instructions
1. Pat the 4 bone-in pork chops dry with paper towels to ensure the seasoning adheres properly.
2. In a small bowl, combine 2 tbsp chili powder, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp brown sugar to create the dry rub.
3. Brush 2 tbsp olive oil evenly over both sides of each pork chop.
4. Sprinkle the dry rub mixture generously onto both sides of the pork chops, pressing it gently into the meat.
5. Preheat your grill to medium-high heat, aiming for a surface temperature of 400°F.
6. Place the seasoned pork chops on the grill and cook for 5-6 minutes without moving them to develop a good sear.
7. Flip the pork chops using tongs and cook for an additional 5-6 minutes on the other side.
8. Check for doneness by inserting an instant-read thermometer into the thickest part of a chop; it should read 145°F.
9. Transfer the pork chops to a clean plate and let them rest for 5 minutes to allow the juices to redistribute.
10. Serve the grilled pork chops with the lime wedges on the side for squeezing over the top.
Yes, these chops emerge with a beautifully charred crust that gives way to tender, juicy meat infused with smoky heat. The hint of brown sugar balances the chili powder’s fire, creating a complex flavor profile that pairs wonderfully with a crisp salad or grilled corn. For a creative twist, slice the rested chops and serve them over a bed of cilantro-lime rice, drizzling any accumulated juices from the plate over the top.
Chili Powder Garlic Butter Pasta
Zesty and comforting, this Chili Powder Garlic Butter Pasta transforms simple pantry staples into a bold, flavorful dinner in minutes. Zero in on the technique of toasting the chili powder in butter to unlock its deep, smoky aroma, which will coat every strand of pasta perfectly. You’ll be amazed at how a few key ingredients create such a complex, satisfying dish.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb dried spaghetti
– 4 tbsp unsalted butter
– 6 cloves garlic, minced
– 2 tbsp chili powder
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/4 cup grated Parmesan cheese
– 2 tbsp fresh parsley, chopped
Instructions
1. Fill a large pot with 4 quarts of water, add 1 tablespoon of salt, and bring it to a rolling boil over high heat.
2. Add 1 lb of dried spaghetti to the boiling water and cook for 8–10 minutes, stirring occasionally, until al dente (tender but firm to the bite).
3. While the pasta cooks, melt 4 tbsp of unsalted butter in a large skillet over medium-low heat.
4. Add 6 cloves of minced garlic to the skillet and sauté for 1–2 minutes, stirring constantly, until fragrant and lightly golden.
5. Stir in 2 tbsp of chili powder and cook for 30 seconds to 1 minute, toasting it in the butter to enhance its flavor and color.
6. Drain the cooked spaghetti, reserving 1 cup of the pasta water, and add the spaghetti directly to the skillet with the chili-garlic butter.
7. Toss the pasta vigorously in the skillet, adding 1/4 cup of the reserved pasta water to help the sauce emulsify and cling to the noodles.
8. Season with 1 tsp of kosher salt and 1/2 tsp of black pepper, tossing to combine evenly.
9. Remove the skillet from the heat and stir in 1/4 cup of grated Parmesan cheese until melted and creamy.
10. Garnish with 2 tbsp of chopped fresh parsley and serve immediately.
Vibrant and aromatic, this pasta boasts a silky, clingy sauce with a subtle heat from the toasted chili powder and a rich, buttery finish from the garlic infusion. Versatile enough for a quick weeknight meal, try topping it with grilled shrimp or a squeeze of lemon for a bright twist, or simply enjoy its cozy, robust flavors as is.
Chili Powder Marinated Flank Steak
For a weeknight dinner that delivers restaurant-quality flavor with minimal effort, this chili powder marinated flank steak is your answer. Flank steak’s lean, beefy profile makes it the perfect canvas for a bold, smoky chili powder marinade that tenderizes and infuses flavor deep into the meat.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs flank steak
– 2 tbsp chili powder
– 1 tbsp olive oil
– 2 tbsp lime juice
– 2 cloves garlic, minced
– 1 tsp kosher salt
– 1/2 tsp black pepper
Instructions
1. Pat the 1.5 lbs flank steak completely dry with paper towels to ensure the marinade adheres properly.
2. In a small bowl, whisk together the 2 tbsp chili powder, 1 tbsp olive oil, 2 tbsp lime juice, 2 cloves minced garlic, 1 tsp kosher salt, and 1/2 tsp black pepper until a thick paste forms.
3. Rub the chili powder paste evenly over all surfaces of the flank steak, coating it thoroughly.
4. Place the coated steak in a shallow dish or a resealable plastic bag, cover, and refrigerate for at least 30 minutes to allow the flavors to penetrate; for best results, marinate for up to 4 hours.
5. Remove the steak from the refrigerator and let it sit at room temperature for 20 minutes before cooking to promote even cooking.
6. Preheat a grill or grill pan to high heat, approximately 450°F.
7. Place the marinated flank steak on the hot grill and cook for 4-5 minutes without moving it to develop a good sear.
8. Flip the steak using tongs and cook for an additional 4-5 minutes on the second side for medium-rare, or until the internal temperature reaches 130°F on an instant-read thermometer.
9. Transfer the cooked steak to a cutting board and let it rest, uncovered, for 10 full minutes to allow the juices to redistribute.
10. Slice the rested steak thinly against the grain at a sharp angle to maximize tenderness.
The result is a steak with a beautifully charred, smoky crust giving way to a juicy, tender interior bursting with warm chili and garlic notes. Serve the slices over a crisp salad, tucked into warm tortillas with fresh salsa, or alongside roasted vegetables for a complete meal.
Chili Powder and Lime Baked Salmon
Finally, a baked salmon recipe that delivers restaurant-quality flavor with minimal effort. This Chili Powder and Lime Baked Salmon is a vibrant, weeknight-friendly dish where a simple spice rub and a bright citrus finish create a perfectly flaky, flavorful main course. Follow these methodical steps for a foolproof result every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs salmon fillet, skin-on
– 1 tbsp olive oil
– 1 tbsp chili powder
– 1 tsp garlic powder
– 1 tsp ground cumin
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
– 1 lime
Instructions
1. Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
2. Pat the 1.5 lbs salmon fillet completely dry with paper towels to ensure the skin crisps and the seasoning adheres properly.
3. Place the salmon fillet skin-side down on the prepared baking sheet.
4. Drizzle the 1 tbsp olive oil evenly over the top of the salmon fillet.
5. In a small bowl, combine the 1 tbsp chili powder, 1 tsp garlic powder, 1 tsp ground cumin, 1/2 tsp kosher salt, and 1/4 tsp black pepper.
6. Sprinkle the spice mixture evenly over the oiled top of the salmon, gently pressing it into the flesh with your fingers.
7. Place the baking sheet in the preheated oven and bake for 12 to 15 minutes, until the salmon is opaque and flakes easily with a fork at its thickest part.
8. While the salmon bakes, cut the lime in half.
9. Remove the salmon from the oven and immediately squeeze the juice from one lime half over the hot fillet, using the other half for serving.
10. Let the salmon rest on the baking sheet for 5 minutes before serving to allow the juices to redistribute.
Lightly charred from the chili powder and infused with warm spices, the salmon flakes into moist, tender pieces. The fresh lime juice adds a necessary burst of acidity that cuts through the richness. For a complete meal, serve it over a bed of cilantro-lime rice or alongside roasted sweet potatoes to soak up the flavorful juices.
Spicy Chili Powder Popcorn
Discover how to transform ordinary popcorn into a bold, spicy snack with this easy-to-follow recipe. During this process, you’ll learn to infuse classic popcorn with chili powder for a kick that’s both flavorful and approachable. Doing this step-by-step ensures you achieve perfectly coated popcorn every time.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 1/2 cup popcorn kernels
– 3 tablespoons vegetable oil
– 4 tablespoons unsalted butter
– 1 tablespoon chili powder
– 1 teaspoon salt
Instructions
1. Place a large pot with a lid over medium heat and add 3 tablespoons vegetable oil.
2. Add 1/2 cup popcorn kernels to the pot in a single layer and cover with the lid.
3. Cook the kernels, shaking the pot gently every 30 seconds, until the popping slows to 2-3 seconds between pops, about 5-7 minutes.
4. Remove the pot from the heat and immediately transfer the popped popcorn to a large bowl, discarding any unpopped kernels.
5. In a small saucepan, melt 4 tablespoons unsalted butter over low heat until fully liquid, about 2-3 minutes.
6. Whisk 1 tablespoon chili powder and 1 teaspoon salt into the melted butter until completely combined.
7. Drizzle the chili-butter mixture evenly over the popcorn in the bowl.
8. Toss the popcorn gently with a large spoon or spatula for 1-2 minutes to coat every piece thoroughly.
9. Serve the popcorn immediately while warm.
Zesty and aromatic, this popcorn boasts a crisp texture with a smoky heat from the chili powder that builds gradually. For a creative twist, try adding a squeeze of lime juice before serving to brighten the flavors, or pair it with a cool yogurt dip to balance the spice.
Chili Powder Mixed Nuts Snack
Perfect for a quick, savory snack that packs a punch, these chili powder mixed nuts are simple to make and endlessly customizable. Prepare them in just a few steps for a crunchy, spicy treat that’s ideal for parties, hiking trips, or an afternoon pick-me-up.
Serving: 8 | Pre Time: 5 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups mixed nuts (such as almonds, cashews, and pecans)
– 1 tablespoon olive oil
– 1 teaspoon chili powder
– 1/2 teaspoon garlic powder
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon salt
Instructions
1. Preheat your oven to 300°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine 2 cups mixed nuts and 1 tablespoon olive oil, tossing until the nuts are evenly coated.
3. Sprinkle 1 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and 1/4 teaspoon salt over the nuts, stirring thoroughly to distribute the spices evenly—this ensures every bite is flavorful.
4. Spread the seasoned nuts in a single layer on the prepared baking sheet to promote even roasting and prevent clumping.
5. Bake the nuts at 300°F for 20-25 minutes, stirring halfway through, until they are fragrant and lightly golden brown; watch closely near the end to avoid burning, as nuts can go from perfect to overdone quickly.
6. Remove the baking sheet from the oven and let the nuts cool completely on the sheet for about 15 minutes, which allows them to crisp up fully.
These nuts develop a satisfying crunch as they cool, with a warm, smoky heat from the chili powder and paprika that’s balanced by the natural richness of the nuts. Serve them in small bowls for gatherings, pack them into trail mix for outdoor adventures, or sprinkle them over salads for an extra savory crunch.
Chili Powder Spiced Sweet Potato Fries
Gather your ingredients and prepare for a simple yet flavorful side dish that transforms ordinary sweet potatoes into crispy, spiced fries. This recipe uses chili powder for a warm, smoky kick that pairs perfectly with the natural sweetness of the potatoes, making it an ideal snack or accompaniment to burgers and sandwiches. Follow these straightforward steps to achieve perfectly baked fries every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 large sweet potatoes (about 2 lbs)
– 2 tablespoons olive oil
– 1 tablespoon chili powder
– 1 teaspoon garlic powder
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
Instructions
1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. Peel the sweet potatoes and cut them into uniform 1/4-inch thick sticks, aiming for even sizes to ensure consistent cooking.
3. In a large bowl, combine the olive oil, chili powder, garlic powder, smoked paprika, and salt, whisking until fully blended.
4. Add the sweet potato sticks to the bowl and toss thoroughly with your hands or a spoon, coating each piece evenly with the spice mixture.
5. Spread the coated sweet potatoes in a single layer on the prepared baking sheet, avoiding overcrowding to promote crispiness.
6. Bake for 15 minutes, then use tongs to flip each fry carefully for even browning.
7. Return the baking sheet to the oven and bake for an additional 10-12 minutes, until the fries are golden brown and crispy at the edges.
8. Remove the baking sheet from the oven and let the fries cool on the sheet for 5 minutes to crisp up further.
A final sprinkle of salt can enhance the flavors if desired, but these fries are delicious as is. They offer a satisfying crunch on the outside with a tender, sweet interior, balanced by the smoky heat from the chili powder. Serve them immediately with a side of cool ranch dressing or alongside grilled meats for a complete meal.
Chili Powder Grilled Vegetable Skewers
Gathering around the grill doesn’t have to be all about meat. These Chili Powder Grilled Vegetable Skewers offer a vibrant, smoky, and satisfyingly simple way to enjoy the best of summer produce, turning a simple side into a stunning main event with just a few key ingredients and a hot fire.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 2 large bell peppers (any color), cut into 1-inch pieces
– 1 large red onion, cut into 1-inch pieces
– 2 medium zucchinis, sliced into 1/2-inch thick rounds
– 16 cremini mushrooms, stems trimmed
– 1/4 cup olive oil
– 2 tbsp chili powder
– 1 tsp kosher salt
– 1/2 tsp ground black pepper
Instructions
1. Soak 8 wooden skewers in water for at least 30 minutes to prevent burning on the grill.
2. Preheat your grill to medium-high heat, aiming for a surface temperature of approximately 400°F.
3. In a large bowl, combine the 1/4 cup olive oil, 2 tbsp chili powder, 1 tsp kosher salt, and 1/2 tsp ground black pepper, whisking until fully emulsified.
4. Add the 2 large bell pepper pieces, 1 large red onion pieces, 2 medium zucchini rounds, and 16 cremini mushrooms to the bowl with the oil mixture.
5. Toss the vegetables thoroughly until they are evenly and lightly coated on all surfaces.
6. Thread the coated vegetables onto the pre-soaked skewers, alternating types for even cooking and visual appeal.
7. Place the assembled skewers directly onto the preheated grill grates.
8. Grill for 4-5 minutes, then use tongs to carefully flip each skewer.
9. Grill for an additional 4-5 minutes on the second side until the vegetables are tender and have developed visible, dark grill marks.
10. Remove the skewers from the grill and transfer them to a clean serving platter.
Nothing beats the smoky char from the grill paired with the warm, earthy depth of the chili powder. The vegetables retain a slight crispness inside while becoming beautifully tender, creating a perfect textural contrast. For a creative twist, slide the grilled pieces off the skewers and toss them with cooked quinoa or serve them over a bed of creamy polenta for a complete, hearty meal.
Chili Powder and Honey Roasted Almonds
Unbelievably simple yet packed with flavor, these Chili Powder and Honey Roasted Almonds are a perfect snack to whip up in under 30 minutes. Using just a handful of pantry staples, you’ll create a sweet, spicy, and savory treat that’s ideal for parties, gifts, or a quick energy boost. Let’s walk through each step together to ensure your almonds turn out perfectly crunchy and coated every time.
Serving: 8 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups raw whole almonds
– 2 tablespoons honey
– 1 tablespoon olive oil
– 1 teaspoon chili powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cumin
Instructions
1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine 2 tablespoons honey and 1 tablespoon olive oil, stirring until fully blended.
3. Add 2 cups raw whole almonds to the bowl and toss thoroughly to coat every almond evenly.
4. Sprinkle 1 teaspoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon ground cumin over the almonds, then toss again until the spices are distributed.
5. Spread the almonds in a single layer on the prepared baking sheet, ensuring they don’t overlap for even roasting.
6. Bake at 325°F for 15 minutes, then remove the sheet and stir the almonds with a spatula to prevent sticking.
7. Return the almonds to the oven and bake for an additional 5 minutes, or until they turn golden brown and fragrant.
8. Remove the baking sheet from the oven and let the almonds cool completely on the sheet for about 30 minutes to crisp up.
Crunchy with a delightful balance of sweet honey and warm spices, these almonds offer a satisfying texture that holds up well in storage. Try serving them over salads for added crunch, or package them in jars as homemade gifts that showcase your culinary skills.
Conclusion
Yum! This roundup proves chili powder is your secret weapon for bold, flavorful meals—from cozy soups to sizzling mains. Ready to spice up your kitchen? Pick a recipe, give it a try, and let us know your favorite in the comments! Don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks. Happy cooking!
