Chili Pepper Powder Substitute
Chili Powder Alternatives: What to Use
So you’re making tacos, chili, or a spicy rub—and suddenly you realize you’re out of chili powder. Or maybe the recipe calls for it, but you’re not a huge fan of the heat. First of all, don’t worry. You don’t have to abandon your dish. There are several great substitutes depending on what you’re cooking and how spicy (or not) you want it.
Let’s go over what chili powder actually is, how it varies by region, and which ingredients you can confidently use instead.

What Is Chili Powder, Really?
“Chili powder” can mean different things depending on where you live.
- In the U.S., it’s often a blend of ground dried chili peppers (like ancho or cayenne), plus spices like cumin, garlic powder, oregano, and paprika.
- Outside the U.S., “chili powder” often refers to pure ground chili peppers (like cayenne or bird’s eye chili) without added spices.
So the first step in finding a substitute is knowing which version your recipe is asking for.
Quick Comparison: Common Chili Powder Substitutes
Substitute | Spice Level | Flavor Profile | Best Used In |
---|---|---|---|
Cayenne pepper | Very hot | Pure heat, minimal flavor | Spicy dishes like chili, hot sauces |
Paprika (sweet or smoked) | Mild to moderate | Earthy, sweet, sometimes smoky | Rubs, stews, soups |
Crushed red pepper flakes | Moderate to hot | Sharp, quick heat | Pasta sauces, stir-fries, toppings |
Ancho chili powder | Mild to medium | Deep, slightly sweet, earthy | Tex-Mex dishes, enchilada sauce |
Chipotle powder | Medium | Smoky, deep, slightly sweet | Chili, barbecue rubs, marinades |
Harissa or harissa powder | Medium to hot | North African spice blend, complex | Stews, soups, dips |
Hot sauce (e.g., Tabasco) | Varies | Vinegary, sharp | Quick fixes, marinades, soups |
Gochugaru (Korean chili flakes) | Mild to hot | Fruity, smoky, not overly sharp | Stir-fries, kimchi, spicy sauces |
Taco seasoning (store-bought) | Mild to moderate | Blended spices including chili | Tex-Mex, tacos, seasoning meat |
Adjusting for Heat and Flavor
If you just want spice, go for:
- Cayenne pepper
- Red pepper flakes
- Hot sauce
If you want flavor depth, choose:
- Paprika
- Ancho chili powder
- Chipotle powder
- Harissa
And if you’re not sure, you can always blend your own chili powder using pantry spices.
Frequently Asked Questions
Can I use cayenne pepper instead of chili powder?
Yes, but be careful. Cayenne is much hotter than most chili powder blends. Start with ¼ the amount and taste as you go. Also, you’ll miss the other spices typically included in chili powder, so consider adding cumin or garlic powder for balance.
Is paprika a good substitute for chili powder?
Paprika is an excellent base substitute, especially if you’re sensitive to heat. Sweet paprika is mild and earthy, while smoked paprika adds a deeper, smoky flavor. If you want more heat, pair it with a pinch of cayenne.
Can I use taco seasoning instead of chili powder?
In a pinch, yes. Taco seasoning contains chili powder and similar spices. Just note that it often includes salt and might change the saltiness of your recipe, so adjust accordingly.
What’s the best substitute for chili powder in chili?
Ancho chili powder or a mix of paprika, cumin, and a little cayenne is ideal. These replicate the flavor depth of traditional chili powder without overwhelming heat.
What if I just want to tone down the heat?
Use sweet or smoked paprika on its own, or combine it with a tiny bit of cayenne or red pepper flakes. You’ll get the warm chili flavor without the burn.
Can I leave chili powder out completely?
You can, but you’ll lose a key layer of flavor. If you’re avoiding spice, use mild paprika and cumin for depth without heat. For flavor but no heat at all, just use garlic powder, cumin, and a pinch of oregano.
DIY Chili Powder Blend (American-style)
Mix the following for about 2 tablespoons of homemade chili powder:
- 1 tbsp paprika (sweet or smoked)
- 1 tsp cumin
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp oregano
- ¼ tsp cayenne (adjust to taste)
This works great in tacos, soups, chili, or dry rubs.