This low-FODMAP chili powder recipe uses green onion and asafoetida powder to provide a kick instead of onion and garlic. I created it during a blackout…
On Friday we had one of the biggest storms in Los Angeles in the last five years or so. There were several downed trees, tree branches and palm fronds (yes, that’s a thing!) that contributed to about 70,000 people without power.
I took the unexpected opportunity to disconnect and I have to say it was quite refreshing (and a little bit freaky). I rarely see my neighbors and decided I would invite them over for a little blackout party. We drank wine and dined on delivery pizza by candlelight. There was song singing, story telling and lots of laughs to be had. In fact, one of my neighbors grew up in Bangladesh where frequent blackouts were common. Apparently they would huddle around candles, much like we did! It was great to learn more about the neighbors and thankful that the blackout brought us closer together.
While I did have fun, I hoped the electricity would come back on overnight. That didn’t happen and I still needed to get on with my day. I’ve been exploring homemade chili powder recipes to eliminate the onion and garlic that are in EVERYTHING. Seriously, how frustrating is it?! I used green onion powder to still get the onion flavor, but be easier on our tummies – you’re welcome! Check out the recipe for Green Onion Powder.
While we are talking about sensitivities, if you are sensitive to gluten, be sure to check the asafoetida powder label as it tends to contain wheat (click the link to find one that is gluten free). Warning – it has quite a pungent smell, but gives off an onion/garlic vibe when cooked. Feel free to leave it out if you don’t have it – you can use garlic infused oil during the cooking process instead.
- Use this in everything from chili, soups and stews, pasta sauce, on eggs or even as a rub!
- Adjust this recipe to your taste. If you don’t like heat, remove or reduce the cayenne. Experiment with different types of ground chili. I used ground New Mexico chili powder, but you could try ancho or chipotle if you would like more heat. You can find a list of different types of ground chilies here.
- I used I left salt out so you can season each dish as you like – feel free to add some if you’d like, especially if you use it as a rub.
- Multiply this recipe to give as gifts. Simply purchase some small mason jars like these, fill them up and attach a tag with a ribbon.
- 2 tablespoon ground chili (I used ground New Mexico chili)
- 2 tablespoon paprika
- 2 teaspoon ground oregano
- 2 teaspoon cumin
- 2 teaspoon green onion powder
- ½ teaspoon cayenne pepper
- ½ teaspoon asafoetida powder
- Place all ingredients in a small bowl and combine well.
- Place in a small sealed jar and store in a cool, dark place for up to a year.