Chef Jeffrey Saad talks chili [INTERVIEW]

Chef Jeffrey Saad is host of the Cooking Channel show United Tastes of America, but he is also known for being first runner up in the fifth season of the Next Food Network Star, as well as being the author of the cookbook “Jeffrey Saad's Global Kitchen: Recipes Without Borders” and the host of the popular webseries Spice Smuggler. He is also involved with many restaurants including La Ventura in Studio City, CA.

Saad, who is from Chicago, got his start by working in a diner while he was in junior high. He later went to Iowa State, and continued his food studies at Culinary Institute of America and the California Culinary Academy.

By traveling the world, Saad learned all about exotic spices and how to fuse multiple cultures into some fantastic food, and he distributes his own line of unique spice blends.

Saad is passionate about chili and spoke with about some great chili options using Bush’s beans. Watch our full interview here and then check below for some amazing chili recipes.

Here are some new chili recipes to try:



  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Servings: 8


  • 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


  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




  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Servings: 6-8


  • 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


  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.


  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Servings: 8


  • 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


  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.

Learn more about Chef Jeffrey Saad here.

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Michelle Tompkins

Michelle Tompkins is an award-winning media, PR and crisis communications professional with more than ten years experience with coverage in virtually every traditional and new media outlet. She is currently a communications and media strategist and writer, as well as the author of College Prowler: Guidebook for Columbia University. She served as the Media Relations Manager for the Girl Scouts of the USA where she managed all media and talking points, created social media strategy, trained executives and donors and served as the organization’s primary spokesperson, participating in daily interviews with local, regional, and national media outlets. She managed the media for the Let Me Know internet safety and Cyberbullying prevention campaign with Microsoft, as well as Girl Scouts’ centennial Year of the Girl To Get Her There celebration in 2012, which yielded more than 800 million earned media impressions. In addition to her extensive media experience, Michelle worked as a talent agent in Los Angeles, California, as well contracting as a digital content developer and her writing has appeared in newspapers and online. She is passionate about television, theater, classic movies, all things food and in-home entertaining. While she has lived and worked in NYC for more than a decade, she is from suburban Sacramento and gets back there often to watch the San Francisco Giants on TV with her family.

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