Great Chili Recipes with Chef Jeffrey Saad
The chill is in the air and we want soul warming, comforting foods again. Great Chili Recipes with Chef Jeffrey Saad will inspire you to pull out that big pot and make some great chili for your friends and family!!
I was very lucky to have recently interviewed Chef Jeffrey Saad on making the best chili. Not only do I have recipes for you but lots of fantastic ideas to make an unbeatable bowl of chili. Come, grab a big spoon and let’s dive right in!!
Chef Jeffrey hosts United Taste of America on the Cooking Channel and has authored several cookbooks, including Jeffrey Saad’s Global Kitchen: Recipes Without Borders (March 2012). Jeffrey has been featured on PBS’ Moveable Feast, Chopped All-Stars, Iron Chef America Countdown, Rachael Ray Show, Grill it with Bobby Flay and more. Jeffrey has a long-standing relationship with BUSH’S Beans.
For me and for Chef Saad, beans are in the forefront and when you have delicious choices like these it is easy to make a great pot of chili!
I adore a kidney bean in a chili, very traditional but I love it. They are a must have in my pot! These come in a Mild Chili Sauce so you are half way to chili already!!
I am also a big fan of black beans, love them in so many dishes. These black beans are also in a Mild Chili Sauce, mmmm, they look fantastic!
Are you a fan of a white chili? Scrumptious Great Northern Beans are perfectly suited. Liven up any chili too with these great beans!
Check out my interview with the fabulous Chef Jeffrey Saad, he has loads of great ideas to make your chili experience even better!!
The Recipes
Here are some amazing recipes from Chef Jeffrey Saad for you to try!!
BLACK BEAN CHILI:
RECIPE DETAILS
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 8
INGREDIENTS
- 2 cans (15.5 oz. each) BUSH’S® Black Chili Beans
- 1 can (15.5 oz.) BUSH’S® Kidney Chili Beans
- 1 Tbsp. canola oil
- 1 medium red onion, chopped
- 3 cups reduced sodium vegetable broth
- 2 cans (15.5 oz. each) whole kernel corn, drained (optional)
- 1 can (15 oz.) crushed tomatoes
- 3 Tbsp. taco seasoning mix packet
- Optional toppings:
- Shredded cheese of choice, nonfat Greek yogurt, chopped cilantro, crushed tortilla chips, avocado
DIRECTIONS
- Heat oil in stockpot over medium heat. Add onion, cook and stir until they begin to soften, about 3 minutes.
- Add the seasoning, then stir and cook for 1 minute.
- Add the beans, broth, tomatoes and corn; stir well to combine.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Serve with optional toppings, if desired
EASY WHITE CHICKEN CHILI:
RECIPE DETAILS
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 6-8
INGREDIENTS
- 2 cans (15.5 oz) BUSH’S® White Chili Beans, undrained
- 1 can (10 oz) diced tomatoes and green chiles, undrained
- 1 can (14 oz) reduced sodium chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1-2 medium jalapenos, seeded and diced
- 1 cooked rotisserie chicken, remove meat from bone and dice
- Optional Toppings:
- Shredded Mexican cheese, sour cream, cilantro, tri-color tortilla strips, avocado, lime wedge
DIRECTIONS
- In a 4-quart stock pot, add 1½ cans of BUSH’S® White Chili Beans, mash the remaining ½ can chili beans with a fork and add to pot.
- Add remaining ingredients.
- Bring to a boil. Reduce heat and simmer 10 – 15 minutes stirring occasionally.
- Add additional toppings, as desired.

KIDNEY BEANS CHILI BEANS RECIPE:
RECIPE DETAILS
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 8
INGREDIENTS
- 2 cans (16 oz) BUSH’S® Kidney Chili Beans, undrained
- 1 lb lean ground beef 1/2 cup white onion, chopped
- 1/2 cup green bell pepper, chopped
- 1 can (14.5 oz) petite diced tomatoes
- 1/2 cup water
- 1/2 tsp kosher salt
- 1 tsp garlic powder
- 1 1/2 tsp cumin
- 1 1/2 tsp chili powder
- 1/4 tsp chipotle chili pepper
- Sweet golden corn, whole kernel
- Optional toppings:
- Shredded Cheddar cheese, sour cream, onions and peppers
DIRECTIONS
- In a large pan, brown the beef over medium high heat.
- Once browned, drain excess grease and add onions and bell peppers and cook for additional 5-8 minutes.
- Stir in the remaining ingredients and bring to a boil.
- Reduce heat to medium-low or low and cover; simmer for 10 minutes stirring every few minutes.
- Serve with optional toppings, as desired.
Comments & Reviews
patty says
So many options for a great chili dinner. I have to admit it’s not a favorite of mine but my hubby likes it.
Jeanette says
My husband will not eat chili if it’s got beans in it (I know tell me about it). I love beans so I try to make something with beans all the time, I have yet to attempt a chili though even though it is a favorite in our extended family.
Jenna Wood says
I didn’t know Bush’s had beans in a chili sauce. I make white chicken chili almost weekly and I will definitely be on the lookout for some of these, to switch things up!
Stacie says
I love a good chili recipe and these sound delicious. What a great interview with Jeffrey Saad.
Janice says
We love Bush’s in my house. I appreciate all the vegetarian options they have, too. By the way, your photos are gorgeous!
Melissa says
As a vegetarian I am all about chili and these recipes look amazing and right up my alley! I can’t wait to try all these different bean varieties! Thanks for sharing all this yummy bean goodness!
valmg @ Mom Knows It All says
Kidney beans are a must in chili around here. These sound like they might be very convenient for those that want to make some chili with limited ingredients.
Kathy says
Chili is my favorite this time of year. It’s so good! This recipe sounds amazing too. I’ll be giving it a try sometime soon!
Oriana Romero says
These are great chili recipes. I will have to get some Black Beans in Mild Chili Sauce this week.
Tammi Roy says
My family loves to eat chili. I will have to try all of these delicious recipes. I am going to start with the Chicken chili.
Liz Mays says
Oh I’m definitely going to have to try a new chili recipe. We make chili a lot because it freezes well and it’s easy to bring to work!
Toni | BoulderLocavore.com says
All these look amazing! I love that he gave a lot of varieties for chili to suit everyone’s taste! Definitely going to try these!
Reesa Lewandowski says
Buch’s beans are my go to in my chilis, soups and even recently I used them to make hummus!
Janis @MommyBlogExpert says
I use Bush beans exclusively as we love them. Thanks for the delicious recipes, will definitely check out the one with hummus,
Dawn gibson-thigpen says
i loveee bushes. lol all of their beans. this recipe looks yummy.
Hali @daytodayMOMents says
I’ve never made my own chili, this seem so pretty easy. I love a little spicy kick to my chili.
Jennifer says
Owh… many deliceous dishes! I’ll make them for my family. T think my husband and my childs will amazing about them. Thanks for sharing!