Great Chili Recipes with Chef Jeffrey Saad

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

1. Heat oil in stockpot over medium heat. Add onion, cook and stir until they begin to soften, about 3 minutes.
2. Add the seasoning, then stir and cook for 1 minute.
3. Add the beans, broth, tomatoes and corn; stir well to combine.
4. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. 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

1. 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.
2. Add remaining ingredients.
3. Bring to a boil. Reduce heat and simmer 10 – 15 minutes stirring occasionally.
4. 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

1. In a large pan, brown the beef over medium high heat.
2. Once browned, drain excess grease and add onions and bell peppers and cook for additional 5-8 minutes.
3. Stir in the remaining ingredients and bring to a boil.
4. Reduce heat to medium-low or low and cover; simmer for 10 minutes stirring every few minutes.
5. Serve with optional toppings, as desired.