Chef Adam Taki cooked Quick Chili and Red Potato Soup. Here are the recipes:

Quick Chili:

ground beef or turkey, 1 lb tomatoes, 1 can (14.5 oz) diced & undrained, OR tomato sauce, 2 cans (8 oz each) kidney or pinto beans, 1 can (15.5 oz) water, ½ cup olive oil, 2 tablespoons Amazing Taste® Chili seasoning, 1 packet

  In a large pot heat olive oil on MEDIUM heat, add meat and brown it.

Add water, Amazing Taste Chili seasoning, tomato (sauce) and beans, and stir well.

Bring to a boil. Cover, reduce heat and simmer for 10 minutes, stirring occasionally.

Serve if desired with shredded cheddar cheese, sour cream, chopped onions.

Suggested Serving: Use on top of burgers, hot dogs, backed potatoes, fries, nachos or pasta.

Red Potato Soup:

boneless skinless chicken breast, 1 lbs red potato, 4, small, cut into quarters carrot, 2, cut in 1 inch pieces celery stalk, 2, cut in 1 inch pieces white onion, medium, sliced water, 1/2 cup chicken broth, 1 can (14 oz), low sodium olive or canola oil, 3 tablespoons Amazing Taste® Poultry seasoning, 1 packet

Rinse chicken in cold, running water and pat dry. Cut chicken into 1-2 inch pieces.

Sprinkle ½ packet of Amazing Taste Poultry seasoning on chicken pieces.

In a large deep pot with a lid, heat oil on medium heat and brown chicken well on all sides. Add chicken broth, water, vegetables and remaining Amazing Taste Poultry seasoning, stir and bring to a boil.

Reduce heat to simmer, cover and cook for about 1 hour – or until the chicken and vegetables are fork tender - stirring occasionally.

Serve and enjoy!

For more information, go to