Do you love making chili as much as we do? I prepare this white chicken chili seasoning recipe in bulk ahead of time. That way, I can cook using just one scoop instead of measuring ten ingredients each time! You get the convenience of using a store packet, while knowing exactly what you’re putting into the pot!
This white chicken chili seasoning recipe makes your meal prep SO easy, and makes enough for about 8 pots of chili. Store it in a pint-sized mason jar to use it all year round, and pair it with my award-winning white chicken chili recipe that you can find by clicking here.
White Chicken Chili Seasoning Recipe
1 c. minced onion
3/4 c. ground cumin
1/2 c. garlic powder
4 tsp. smoked paprika
4 tsp. dried crushed oregano
4 tsp. ground coriander seed
1 Tbsp. red pepper flakes
2 tsp. salt
1 tsp. cayenne pepper* (for mild chili)
1 tsp. ground black pepper
- Measure all ingredients into a small mixing bowl, and stir thoroughly.
2. Store in a pint-sized airtight jar. Makes about 8 pots of chili. Tip: If you find that the whole bowl won’t quite fit, you can tap the jar with a spoon to settle the contents. You can also just use the extra in your first pot of chili right away!
*Adjust the heat level to whatever your family likes best! 2-1/2 tsp. cayenne pepper makes a medium-heat chili, and 4 (or more) tsp. gives you a hot chili. I recommend beginning with mild or medium. You can add more cayenne pepper as you cook so that you don’t get your entire pot too hot. It’s a slow-building heat, so give the flavor a minute in your mouth to decide whether you need more. If you add too much, a little sugar can help bring the heat down. When it comes to all things spicy – you can always add more. It’s much harder to take the heat down than to build it up!
This chili seasoning recipe has served me well for several years now (and we take ours mild)! I love to participate in local chili cook-offs, and my white chicken chili has taken first place more than once. *Polishes my imaginary trophy.* You can find the full white chicken chili recipe by clicking here. It focuses on shelf-stable and frozen ingredients so that you can get dinner on the table using leftover chicken in a half hour or less.
It’s the start of comfort food season here in Michigan, and I hope you’re all enjoying it! Stay warm this fall!