Chef Jeffrey Saad Shows Us How To Make Chili and Shares Recipes!

Fall has finally hit us here in Northern California, and for the first time in years we’re getting to experience what fall is really like across the country in the month of October, it’s cold.

It’s no secret that there’s nothing quite as delicious or as comforting as a big bowl of chili on a cold and rainy fall day! Yesterday, renowned chef Jeffrey Saad joined me for an interview to share the secret to preparing delicious chili with some of your favorite pantry staples and Bush beans.

 

Renowned chef Jeffrey Saad joined Candace Rose for an interview to share the secret preparing a delicious bowl of chili! She also shared three different chili recipes that are sure to be staples in your home. candieanderson blog

Renowned chef Jeffrey Saad joined Candace Rose for an interview to share the secret preparing a delicious bowl of chili! She also shared three different chili recipes that are sure to be staples in your home.

 

 

If you’ve ever wanted to learn how to make black bean chili, white chicken chili or kidney bean chili, you’re in luck! Not only did chef Jeffrey Saad talk about these fabulous dishes, but he shared a few recipes with us, so you can make them as soon as possible for you and your friends and family to enjoy.

Please be sure to watch the video below to see chef Jeffrey Saad discuss why chili is such a family favorite, the most popular ways to prepare chili, a few new twists on that classic bowl of chili, and much more! Don’t forget to continue scroll down (past the video) for a few great recipes! For more information please visit BushBeans.com.

 

Video: Watch Candace Rose interview chef Jeffrey Saad on the secret to preparing a great bowl of chili during this chili fall and winter months!

CHILI RECIPES

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
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.

 

 

Bio: 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.

 

Sponsor: BUSH’S Chili Beans. Candace Rose was not compensated by the sponsor for this interview.

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