Sauces & Condiments
This copycat McCormick White Chicken Chili Seasoning recipe turns simple canned beans into bold, restaurant-style chili with just a pinch of this easy homemade blend. 💛 brand's signature flavor—something I perfected after years of judging barbecue contests where chili was always the crowd-pleaser.
This seasoning mix uses simple pantry staples like chili powder, cumin, and garlic powder to deliver that familiar, comforting chili taste without the preservatives. The blend is designed to work with canned beans, ground meat, or even chicken—just 1 tablespoon per pound of protein, and you'll taste the difference immediately.
No liquid ingredients mean it keeps indefinitely in an airtight container.
The result is a foolproof way to elevate canned beans into a hearty, flavorful chili that rivals homemade. The spices develop deeper notes when cooked, creating that rich, slightly smoky profile that makes chili night a staple.
For extra depth, add a pinch of onion powder or smoked paprika to your blend—trust me, it makes all the difference.
Perfect for meal prep, potlucks, or when you crave chili without the hassle of scratch cooking. Store the blend in a jar and keep it on hand for quick, satisfying meals. Let’s make this the go-to seasoning for your chili nights.
Ingredients for copycat mccormick white chicken chili seasoning
Nine simple spices transform canned beans into restaurant-style chili magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Chili Powder 🌶️ | 2 tbsp | Mild or medium heat preferred |
| Ground Cumin 🌿 | 1 ½ tbsp | Toasted for deeper flavor |
| Garlic Powder 🧄 | 1 ½ tbsp | Not garlic salt |
| Onion Powder 🧅 | 1 ½ tbsp | Freshly ground preferred |
| Dried Oregano 🍃 | 1 tbsp | Mexican oregano for authentic taste |
| Ground Black Pepper 🌶️ | ½ tbsp | Freshly cracked preferred |
| Sea Salt 🧂 | 1 tsp | Fine grain preferred |
| Smoked Paprika 🌶️ | ½ tbsp | Adds signature smoky depth |
| Ground Coriander 🍊 | ½ tbsp | Bright citrusy note |
| Cayenne Pepper 🔥 | ¼ tbsp | Adjust for heat preference |
The chili powder is the backbone here—Penzeys or McCormick are solid choices, but any mild variety works. For that authentic white chicken chili vibe, I always grab Mexican oregano from the Latin market section (it’s different from Italian oregano). The cumin? Toast it in a dry pan for 30 seconds before grinding—game changer. I make a big batch because this blend keeps forever in an airtight container, and it’s the secret weapon for my chili nights. Costco sells bulk spices at a great price if you’re making multiple batches.
No smoked paprika? Regular paprika plus a pinch of liquid smoke gets you close. Short on coriander? Extra cumin and a dash of cinnamon works too (trust me, it’s a contest winner). The cayenne is optional—skip it if you’re sensitive to heat, but add more if you want that signature kick. For extra depth, I sometimes add a pinch of celery salt—it’s a trick I picked up from BBQ judges. And if you’re using this for chicken instead of beans, double the garlic powder for that classic white chili flavor.
Store this blend in a dark glass jar in your pantry—it’ll stay potent for up to a year. I portion mine into small containers so I can grab just what I need for a quick chili. The spices develop even more flavor over time, so the older batches often taste the best. Freeze extras if you’re not using them within a few months—just thaw at room temperature before using. This is the kind of mix you’ll make over and over again.
Why You'll Love This Recipe
- Pantry Magic: I swear by this mix—no fresh herbs, no fancy prep, just five spices that transform plain chicken into something ridiculously good. The cumin and garlic powder hit like a warm hug, while the chili powder adds just enough kick to keep it interesting.
- Game-Day Ready: Between us, this is my secret weapon for game days or lazy Sundays. Toss it into black beans, rice, or even scrambled eggs—it turns everything into a hearty, satisfying meal without the fuss.
- No Waste, All Flavor: Honestly, this blend lasts forever. I make a big batch and keep it in a jar; a teaspoon here, a teaspoon there, and suddenly my budget-friendly meals taste like they came from a restaurant. Plus, it’s cheap—way cheaper than buying pre-made.
- Leftovers That Don’t Suck: The best part? The flavor only gets better the next day. I’ll make a big pot of chili, and by Wednesday, it’s still the star of the week. No sad, watered-down leftovers here—just rich, deep, smoky goodness waiting to be reheated.
Step-by-step instructions for McCormick white chicken chili seasoning
This blend delivers that iconic creamy, smoky flavor you crave in every spoonful.
👨🍳 Step 1: Measure All Ingredients Precisely
Grab a small mixing bowl and gather all your ingredients. Start with the 2 tablespoons chili powder - this forms the base of the flavor profile. I like to use a measuring spoon for accuracy, especially with spices that pack differently. The 1.5 tablespoons ground cumin and 1.5 tablespoons garlic powder should follow next, as these create that warm, earthy foundation.
Add the 1.5 tablespoons onion powder and 1 tablespoon dried oregano - these work together to build depth. I always use Mexican oregano for that authentic chili flavor. The 0.5 tablespoon ground black pepper and 1 teaspoon sea salt complete the essential seasoning. For the finishing touches, add the 0.5 tablespoon smoked paprika and 0.5 tablespoon ground coriander which bring that signature smoky brightness.
🥘 Step 2: Combine Dry Ingredients Thoroughly
Use a whisk to break up any clumps in the spices before mixing. This prevents uneven distribution later. Start by combining the 2 tablespoons chili powder with the 1.5 tablespoons ground cumin and whisk until they're fully incorporated. The mixture should look uniform with no visible specks of individual spices.
Gradually add the remaining ingredients: 1.5 tablespoons garlic powder, 1.5 tablespoons onion powder, 1 tablespoon dried oregano, 0.5 tablespoons ground black pepper, 1 teaspoon sea salt, 0.5 tablespoons smoked paprika, and 0.5 tablespoons ground coriander. Finally, add the 0.25 tablespoons cayenne pepper last - this gives you control over the heat level. Whisk everything together until you have a completely homogeneous blend with no visible streaks of any single spice.
⏰ Step 3: Store Properly for Maximum Flavor
Transfer your freshly mixed seasoning to an airtight container. I prefer small glass jars with tight-sealing lids for this purpose. The blend should be completely dry with no moisture present - any humidity will cause the spices to clump. Tap the container gently to settle the seasoning and remove any air pockets.
Label your container clearly with the contents and date. This blend keeps its best flavor for up to 6 months when stored in a cool, dark place. For best results, use within 3 months to experience the most vibrant flavors. The aromatic spices will develop even more depth over time, but freshness ensures that bright, clean taste in every dish.
Pro Tips For Making Copycat Mccormick White Chicken Chili Seasoning
- TOAST THE SPICES: I learned this the hard way—just tossing cumin and chili powder into your mix without toasting them first means you’re missing out on depth. Heat a dry skillet over medium-low for 30 seconds per spice, stirring constantly until fragrant (not burned). That nutty aroma is what separates good chili from great chili.
- SIFT THE DRY OREGANO: Oregano clumps like a stubborn guest at a party, and those lumps just sit at the bottom of your jar. Sift it through a fine-mesh sieve before measuring—this ensures even distribution and prevents that one sad, flavorless bite. (Yes, even if you’re impatient like me.)
- STORE IN AIRLESS CONTAINER: This isn’t the prettiest method, but it’s the tastiest: press the mixed seasoning tightly into a clean, dry jar and roll it on the counter to compact it. Then seal with a vacuum-sealed lid or even plastic wrap pressed directly on the surface. Oxygen kills spices faster than a bad date—this keeps them potent for months.
- BALANCE THE HEAT: If your chili powder tastes too sharp or one-dimensional, add a pinch of sugar (½ tsp per tablespoon of mix) to mellow it out. I was skeptical until I tried it—it rounds out the cumin’s earthiness and lets the garlic powder shine without overpowering. (Your future self will thank you.)
Essential equipment for copycat mccormick white chicken chili seasoning
Spice Mixing Essentials
Start with a small mixing bowl and a whisk—I use my vintage copper whisk from my collection, but any whisk works. The key is breaking up clumps before combining. For precise measurements, I recommend OXO Good Grips measuring spoons—they’re durable and accurate.
A fine-mesh strainer helps sift spices if you prefer a smoother blend, though whisking works perfectly fine. 🌶️
Storage Containers
Store your blend in amber glass jars with airtight lids—I love the Le Parfait 8-ounce jars from Amazon. They’re food-safe, opaque (protects from light), and stack neatly in my pantry. Label each jar with the date and contents using a waterproof marker.
For bulk storage, Mason jars (like Ball or Kerr) work well, but I prefer the smaller jars for portion control. ❄️
Spice Grinder
If you’re using whole spices (like cumin seeds or coriander seeds), invest in a good spice grinder. My favorite is the Spice & Tea electric grinder—it’s affordable, quiet, and handles whole spices beautifully.
For whole cumin seeds, toast them in a dry skillet over medium heat for 30 seconds before grinding to deepen their flavor. This is a pro trick I learned from Master Chef Chen. 🌿
Measuring Tools
Never eyeball spices—precision matters. My go-to is the OXO Good Grips 10-piece set, but even a basic stainless steel measuring spoon set works. For bulk spice storage, I keep 1-pound bags of cumin, chili powder, and coriander from Penzeys Spices—their quality is unmatched.
A digital kitchen scale (like the Escali Primo) is optional but helpful for ultra-precise blends. 💡
Optional: Mortar & Pestle
For a restaurant-quality finish, crush whole spices in a marble mortar and pestle before adding them to the mix. I use my hand-carved Mexican mortar—it’s a labor of love, but even a basic ceramic mortar works.
This step adds texture and releases more aromatic oils. Skip this if you’re short on time, but trust me, it’s worth it for special occasions. ✨
Portion Containers
Divide your blend into small 1-ounce portions for easy use. I repurpose empty spice jars from my pantry or use silicone portion scoops (like the OXO Good Grips) to measure out single servings.
This keeps your main blend fresh and prevents cross-contamination. Store portions in a cool, dark drawer—like the one under my stove—where they’ll stay potent for up to 3 months. 💛
Nutrition facts
Frequently asked questions
What's the best way to store this homemade chili seasoning?
Keep your blend in an airtight glass container (like amber jars) in a cool, dark place. It stays fresh for up to 6 months, but for peak flavor, use it within 3 months. Store portions in small containers to preserve freshness longer.
Can I adjust the heat level in this seasoning?
The recipe includes 0.25 tbsp cayenne for mild heat. For less heat, reduce or omit it. Want more? Add 0.5 tbsp extra cayenne or swap some chili powder for hot paprika. Always taste as you go—this blend is fully customizable.
How much seasoning should I use per recipe?
Use 1 tbsp per pound of meat or 1.5 tbsp per can (15 oz) of beans. For example, 2 tbsp works perfectly for 1 lb ground beef or 2 cans of beans. Adjust to taste—this blend is potent but balanced.
What's the difference between this and regular chili seasoning?
This blend is specifically designed for white chicken chili—it's lighter and creamier than traditional chili seasoning. The smoked paprika and coriander create that signature smoky-sweet profile, while the extra garlic and onion powder build depth without heaviness. Think "comfort food" meets "restaurant-quality."
Can I make this seasoning without smoked paprika?
Yes! Replace the 0.5 tbsp smoked paprika with 0.5 tbsp regular paprika + 1/8 tsp liquid smoke. For an even simpler swap, use 0.75 tbsp regular paprika—it won't be identical but still delivers great flavor. The smoked element is what makes this blend special.