Mild Chili Seasoning Recipe Card
Description
A big-flavor, low-heat homemade chili seasoning made without cayenne — perfect for kids, sensitive stomachs, and easy weeknight chili. Ready in 5 minutes with pantry spices.
Ingredients
- 2 Tbsp mild chili powder, regular or ancho
- 1 Tbsp ground cumin
- 1 Tbsp sweet paprika
- 1½ tsp garlic powder
- 1½ tsp onion powder
- 1 tsp dried oregano
- 1 tsp kosher salt, use ½ tsp for lower sodium
- ½ tsp ground black pepper
- ½ tsp sugar, optional
Instructions
- Add all ingredients to a small bowl.
- Whisk thoroughly until evenly combined, breaking up any clumps of paprika or chili powder.
- Use right away, or transfer to an airtight jar and store for up to 6 months.
- To use in chili: stir into browned, drained meat and toast (bloom) for about 1 minute before adding tomatoes, beans, and liquid.
Equipment
- Small mixing bowl
- Whisk or fork
- Airtight jar or container for storage
Notes
- Keep it mild: the no-cayenne, sweet-paprika formula is the key. Add cayenne by the ⅛ tsp only if you want heat.
- Packet swap: one full batch ≈ one store-bought seasoning packet.
- Storage: keep away from heat, light, and moisture — not above the stove.
- Scale up: quadruple for a ½-cup master jar (4–6 pots of chili).
Nutrition
Serving: 1ServingCalories: 21kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gSodium: 435mgPotassium: 117mgFiber: 2gSugar: 1gVitamin A: 1385IUVitamin C: 0.2mgCalcium: 30mgIron: 2mg