Pumpkin Chili – 2 Ways

The original version of this tasty pumpkin chili includes lean ground turkey. To make a vegetarian and vegan version, simply eliminate the turkey. Makes approx. 10 (1 cup) servings.

Gather your ingredients and start cooking!


  • 2 tablespoons vegetable oil
  • 1/2 cup chopped onion
  • 1 cup chopped red bell pepper
  • (clean onion & pepper with a soft vegetable brush under running water before chopping)
  • 1 clove garlic, finely chopped
  • 1 pound ground turkey (leave out to make this vegan)
  • 2 cans (14.5 oz each) no-salt-added diced tomatoes, undrained
  • 1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
  • 1 can (15 oz.) tomato sauce
  • 1 can (15.25 oz.) organic kidney beans, drained
  • 1 can (4 oz.) diced green chiles
  • 1/2 cup frozen, or no salt added canned whole-kernel corn
  • 1 tablespoon chili powder       
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper


  1. Wash hands with soap and water. HEAT vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add turkey; cook until browned. Drain.
  2. ADD tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin and black pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.

Nutrition information per serving: 150 calories; 6 g fat; 16 g carbohydrate; 6.5 g protein; 5 g fiber; 224 mg sodium

Photo and recipe courtesy of VeryBestbaking.com

Gather your ingredients and cook along!

Here’s Ben’s recipe:

Slow Cooker English Roast

Prep time 30 minutes

Cook time approximately 8 hours


  • 1 (3-pound) Open Acres English roast
  • 1 tablespoon kosher salt
  • 2 teaspoons ground pepper
  • 1/3 cup flour
  • 3 tablespoons canola oil
  • 1 medium onion, peeled and chopped
  • 4 garlic cloves, smashed
  • 1 teaspoon dried oregano
  • 1 teaspoon ground sage
  • 1 teaspoon dried thyme
  • 2 cups red wine blend
  • 2 cups beef stock
  • 5 bay leaves
  • 1/2 lb baby carrots
  • 1 apple, quartered, and chopped


  1. Heat a frying pan over medium high heat. Season roast with salt and pepper; coat with as much flour as will stick to roast. Add oil to pan and sear roast, browning on all sides. Remove from pan and place in slow cooker.
  2. Add remaining flour, onion, garlic, and dried herbs to pan and sauté over medium heat for approximately 3 minutes, stirring often. Add wine and simmer an additional 2 minutes scraping browned bits up from bottom. Transfer to slow cooker. Add stock and bay leaves, cover and cook on low for 5 hours.
  3. Skim excess fat from surface and add carrots and apple to slow cooker. Cover and cook an additional 2-3 hours on low until pot roast is fork tender and vegetables are soft.

Hand Mashed Red and Gold Potatoes

Prep time 10 Minutes


  • Cook time approximately 40 Minutes
  • 6 lbs potatoes (mix of red and gold)
  • 2 sticks (1/2 lb) of butter
  • 2 cups of milk
  • Salt and pepper to taste
  • Optional: 2-3 scallions/ 2 Tbsp chives and/or 2 Tbsp fresh chopped garlic


  1. Clean potatoes and place into stock pot. Cover with cold water to completely submerge potatoes.
  2. Bring potatoes to a boil and reduce to a gentle simmer. Simmer potatoes until they can be pierced easily with a fork and are tender.
  3. Drain potatoes into a colander, and place back into stock pot.
  4. Gently heat milk and butter until melted. Add the liquid mixture into the potatoes, and hand mash with a potato masher to combine until fully incorporated.
  5. Season with salt and pepper to taste.

* You can add the chopped garlic if choosing to incorporate when you are gently heating your milk/butter mixture. If choosing to add scallions or chives do so when you are adding your salt and pepper at the end.

Teal is the New Orange:

Allergen Friendly Party Planner


October is the perfect reason for a party — cooler temperatures, Fall harvest, and of course, Halloween. This year, Buehler’s is supporting the Teal Pumpkin Project to ensure everyone has a safe and happy Halloween including those managing allergies.

We’ve compiled a list of our favorite allergen friendly recipes, perfect if you’re hosting a Halloween party or bringing treats to a school event.

Walking Tacos


  • Simply 7 Lentil Chips (4 oz. bag)
  • 1 lb. lean ground beef or turkey
  • 1/4 – 1/2 c. taco sauce or a package of taco seasoning
  • lightly chopped lettuce
  • optional toppers: sliced avocado, shopped tomato, cilantro


  1. Divide bag of lentil chips into 5 – 6 bowls.
  2. Cook ground beef or ground turkey in a medium-size nonstick pan until browned.
  3. Add in the taco sauce or taco seasoning and heat another 1-2 minutes.
  4. Assemble by dividing the meat crumble between the bowls and topping with lettuce, tomato, avocado and cilantro.


Ghosts & Pumpkins


  • Bananas
  • Mandarin Oranges
  • Allergen-free chocolate chips
  • Celery stalks


  1. Peel bananas and cut in half. Add chocolate chips for eyes and mouths
  2. Peel mandarin oranges. Cut celery stalk into small pieces and insert as pumpkin stems.



Pumpkin Veggie Tray


  • Baby carrots
  • Cauliflower, cut into pieces
  • Broccoli,, cut into pieces
  • Cucumbers, sliced
  • Black olives
  • Small pepper


  1. Wash and prepare all vegetables.
  2. Arrange on a platter as a pumpkin face.



Snack Mix


  • 1 c. dried cranberries
  • 1 c. banana chips
  • 1 c. Vanilla Chex Cereal
  • 1/2 c. pepitas (pumpkin seeds)
  • 1/2 c. sunflower seeds
  • 1/2 c. Enjoy Live Semi Sweet Chocolate Chunks


  1. Mix ingredients in bowl.
  2. Serve in cupcake liners or small jelly jars.


Carrot Cake Pops


For the Filling

  • 1 box of Enjoy Life Foods Soft Baked Snickerdoodle Cookies
  • 1/4 c. crunchy sunflower seed butter
  • 1 t. vanilla extract
  • 1/3 c. finely grated carrots
  • 1/3 c. chopped pineapple

For the Coating and Assembly

  • 1 c. Enjoy Life Foods Mini Chips
  • 2 1/2 T. allergy-friendly oil
  • about 16 sucker sticks
  • Optional: sprinkles


  1. Line a baking sheet with parchment paper
  2. Break Sinkerdoodle Soft Baked Cookies into pieces into a food processor. Add sunflower seed butter, vanilla, carrots, and pineapple. Pulse about 12 times, times, until the mixture begins to stick together. It will be sticky, but thick.
  3. Using a tablespoon, scoop mixture onto prepared pan. Refrigerate for about 30 minutes until mixture is more firm
  4. Using your hands, roll the scoops into tight balls, returning to the prepared baking sheet. Freeze for about 1 hour.
  5. Push the sticks about two-thirds of the way into each ball. Return the pan to the freezer while melting the chocolate
  6. Combine Mini Chips and oil  in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each one, intil melted and smooth.
  7. Dip each cake pop into the melted chocolate, letting excess chocolate drip off. Place it back on the baking sheet. Repeat with the remaining pops and top with optional sprinkles. Transfer the baking sheet back to the freezer so the chocolate can set, about 15 minutes. Decorate with orange and white sprinkles.
  8. Serve, or store in an airtight contain in the refrigerator for up to 2 days, or in the freezer for up to 2 weeks.


Join Chef Ben as he demonstrates this Lobster and Seafood Boil.


Gather your ingredients and cook along!

Here’s Ben’s recipe:

Lobster Seafood Boil


  • 1-2 Whole lobsters, broken down into parts
  • 1# Clams
  • 1# Peeled shrimp 16/20 count or the largest you can find
  • 3 Lemons, cut into quarters
  • 1 ½ Gallons of water
  • ½ Cup Old Bay seasoning
  • 1 Large White onion, diced
  • 8 Garlic cloves, smashed
  • 1# Yukon gold potatoes or red potatoes, cut into large dice
  • 4 corn ears, cut into 3rds
  • 1 # smoked cooked sausage (andouille or kielbasa preferred), cut into bite size pieces
  • 1 stick Butter
  • 2 Tbsp chopped parsley



  1. Break down lobster, soak and scrub clams, and set both aside.
  2. In a large stock pot bring water, old bay, 2 lemons, onion, and garlic to a boil. Reserve 1 lemon for the garnish later.
  3. Add chopped potatoes to boil and cook for 8-10 minutes.
  4. Add the lobster and cook for about 5 minutes.
  5. Add the clams and corn and cook for about 5 minutes.
  6. Add the shrimp and sausage and cook for about 3 minutes.
  7. Drain mixture from the stock pot and reserve 3 cups of the liquid.
  8. Melt the butter and whisk to combine with the reserved liquid.
  9. Add liquid back on top of the seafood mixture.
  10. Garnish with chopped parsley and lemon juice.

Join Buehler’s own Chef Ben as he demonstrates a delicious recipe for Grilled Apple Cider Marinated Chicken Quarters, which are featured in in our September 23-29, 2020 ad.

Gather up the ingredients and cook along!

Here is Ben’s recipe!

Grilled Apple Cider Marinated Chicken Quarters

Serves 4


4 chicken quarters


  • 3 cloves garlic, minced
  • Juice from 1 lemon
  • ½ TBSP chopped fresh rosemary
  • ½ TBSP chopped fresh sage
  • 1 TBSP Dijon mustard
  • ¼ tsp salt
  • Pinch cinnamon
  • 1 cup apple cider
  • ¼ cup light olive oil


  1. Combine all ingredients except oil into a small mixing bowl and whisk to combine
  2. Slowly add oil into mixture while still whisking to create a vinaigrette like consistency
  3. Place into food-safe bag or container and place chicken quarters into mixture
  4. Marinate minimum of 4 hours and up to overnight.
  5. Grill or roast chicken (oven at 375F) until the chicken reaches an internal temperature of 165 degrees.

Join Shari and Annette as they demonstrate how to make One Pan Parmesan Pork Chops with Veggies. They’ll as discuss the benefits of Family Meals.


Gather up your ingredients and cook along.

Here’s the recipe.



One Pan Parmesan Pork Chops Veggies

Serves 4

Lean, nutrient-rich pork is versatile, affordable and has the qualities that make it easy to incorporate into many quick and healthy recipes. We love it paired with potatoes and asparagus in this delicious sheet pan meal!



  • 1 pound baby red potatoes (cut into 1×1 inch chunks, halved or quartered depending on their initial size)
  • 3 tablespoons olive oil (divided)
  • 1/2 cup grated parmesan cheese
  • 1/2 cup panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 4 boneless pork chops (1/2-inch thick, just under 1 pound total weight)
  • 1 pound asparagus spears (not too thick)



  1. Preheat oven to 350o F. Spray a large baking sheet with cooking spray.
  2. Place the potatoes on the baking sheet. Drizzle with 1 tablespoon of olive oil. Use hands to mix the potatoes around in the oil until they are completely covered. Push the potatoes to one side of the baking sheet.
  3. In a shallow dish or plate, add the parmesan, panko, garlic powder and black pepper. Stir to combine.
  4. Place the pork chops on the open side of the baking sheet. Brush the top of the pork chops with 1 tablespoon of olive oil. Spoon half the parmesan mixture evenly over the pork chops. Lightly press the parmesan mixture down onto the pork chops making a crust. Bake for 25 minutes.
  5. Trim the tough woody ends off of the asparagus spears.
  6. Use a spatula to give the potatoes a stir and to make room on the baking sheet for the asparagus.
  7. Add the asparagus spears to the open area of the baking sheet. Drizzle the asparagus with 1 tablespoon of olive oil. Use a brush to ensure the asparagus is well coated in oil. Sprinkle the remaining parmesan mixture evenly over the potatoes and asparagus. Cook for 20 minutes.


Nutrition information (per serving): 449 calories, 23g fat, 6.8g saturated fat, 35g carbohydrate, 4.3g fiber, 28.5g protein, 551mg sodium

Recipe source: Yummly.com