Pioneer Woman Jalapeno Cheddar Corn Dogs

Found in Pioneer Woman magazine Summer 2026 and online here

1 cup self-rising flour
1 cup yellow cornmeal
1/3 cup granulated sugar
1 heaping teaspoon baking powder
1/2 teaspoon seasoning salt
Pinch freshly ground black pepper
1 cup buttermilk
1 large egg, beaten
Vegetable oil, for frying
8 jalapeño Cheddar smoked sausages
Mustard and ketchup, for serving

 

In a bowl, stir together the flour, cornmeal, sugar, baking powder, seasoning salt and black pepper. Add the buttermilk and egg, then stir until smooth. Transfer to a tall glass or mason jar. Set aside.
 

Heat 3 inches vegetable oil to 350 degrees F in a large heavy-bottomed pot over medium heat.
 

Skewer the sausages, going two-thirds of the way through. Set aside.
 

Working in batches of two, dip the first sausage into the batter, rolling it to completely coat. Carefully add to the hot oil, repeating with a second sausage.
 

Fry the corn dogs until golden brown, 2 to 3 minutes. Remove to a paper towel-lined sheet tray. Repeat with the remaining sausages.
Serve hot with mustard and ketchup. 

Kentucky Derby Burgoo

Found in SL May 2026 issue here

3 Tbsp. canola oil
1 1/2 lb. pork shoulder, cut into 1 1/2-inch pieces
1 lb. boneless chuck roast, cut into 1 1/2-inch pieces
1 lb. boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
2 cups chopped sweet onion (from 1 large onion)
1 cup chopped red bell pepper (about 1 pepper)
1 cup chopped carrots (from 2 peeled carrots)
1 cup chopped celery (from 3 stalks)
2 Tbsp. finely chopped garlic (from 6 garlic cloves)
4 tsp. kosher salt
2 tsp. smoked paprika
2 dried bay leaves
1 (28-oz.) can crushed tomatoes
1 (15-oz.) can fire-roasted diced tomatoes
1 (10 1/2-oz.) can beef consommé
3 Tbsp. Worcestershire sauce
1 1/2 cups peeled, chopped russet potato (from 1 large potato)
1 1/2 cups frozen baby lima beans (from 1 [15-oz.] bag)
6-8 cups lower-sodium chicken broth, divided
1 cup frozen yellow corn (from 1 [15-oz.] bag)
1 cup frozen cut okra (from 1 [15-oz.] bag)
1 Tbsp. apple cider vinegar
2 tsp. granulated sugar
Chopped fresh flat-leaf parsley

Heat oil in a large (8-quart) Dutch oven over medium-high. Working in batches, add meat, and cook until browned on all sides, 4 to 6 minutes per batch. Transfer browned meat to a plate; set aside.

Reserve 2 tablespoons drippings in Dutch oven; discard remaining drippings. Add onion, bell pepper, carrots, and celery to drippings in Dutch oven; cook over medium-high until beginning to soften, about 6 minutes. Add garlic, salt, smoked paprika, and bay leaves; cook until garlic is fragrant, about 1 minute.

Add browned meat and any accumulated juices to Dutch oven; stir in crushed tomatoes, diced tomatoes, beef consommé, Worcestershire sauce, potato, lima beans, and 6 cups broth. Bring to a boil over medium-high; reduce heat to low, and simmer, stirring occasionally, until meat is tender, about 1 hour, 45 minutes, adding more broth, 1 cup at a time, for desired thickness.

Stir corn, okra, apple cider vinegar, and sugar into Dutch oven; cook until tender and burgoo is reduced just slightly more, about 30 minutes. Skim off fat, if desired.

Ladle evenly into bowls; garnish with parsley just before serving.  

Shortcut Brisket Burnt Ends

Found recipe in SL October 2024.

 

3# trimmed brisket, 1/4" fat cap, cut into 1" cubes

3 tbsp bbq rub

1c bbq sauce

 

Preheat oven to 300°F with rack in top third position. Line a large rimmed baking sheet with aluminum foil; place a wire rack on top of foil. Toss brisket cubes and bbq rub together until brisket is fully coated. Arrange cubes on wire rack 1" apart.

Bake in preheated oven until very tender, about 3 hours. Remove baking sheet from oven and increase temperature to broil.

Toss cooked brisket and 1/2c of the bbq sauce in a bowl until completely coated; return brisket to wire rack. Broil until sauce caramelizes, about 5 minutes. Remove from oven; transfer brisket to a large bowl. Add remaining 1/2c bbq sauce and toss until coated. Season to taste. Transfer to platter and let rest 5 minutes before serving.

 

Texas Breakfast Tacos

Found in SL September 2023 here

2 tsp. smoked paprika
1 1/2 tsp. garlic powder
1 1/2 tsp. ground cumin
1 tsp. chipotle chile powder
4 tsp. kosher salt, divided
1 (2 1/2-lb.) beef brisket, fat cap trimmed to 1/4- to 1/2-in. thickness
1 large (about 11 oz.) white onion, cut into about 1/2-in.-thick slices
12 large eggs
1/4 cup whole milk
1/4 tsp. black pepper
1/4 cup (2 oz.) unsalted butter, cut evenly into 4 pieces
2 cups Colby-Jack cheese, shredded (about 8 oz.)
16 (6-in.) flour tortillas
1 cup fresh pico de gallo

Stir together paprika, garlic powder, cumin, chile powder, and 3 teaspoons of the salt in a small bowl. Rub mixture evenly all over brisket. Arrange onion slices in bottom of a slow cooker; place brisket, fat cap side up, on top. Cover and cook on LOW for 8 hours.

Remove brisket from slow cooker; discard onion, or reserve for tacos or another use. Let brisket stand until cool enough to handle, about 15 minutes. Cut brisket across the grain into about 1/4-inch-thick slices. Cover to keep warm.

Whisk together eggs, milk, pepper, and remaining 1 teaspoon salt in a medium bowl until well blended. Pour mixture into a large nonstick skillet; add butter pieces. Cook over medium-low, stirring often with a silicone spatula, until egg curds are set but remain tender, 5 to 7 minutes.

Sprinkle 2 tablespoons cheese onto each tortilla; top each with a scant 1/4 cup scrambled eggs. Divide brisket evenly among tacos; top evenly with pico de gallo (about 1 tablespoon each), and serve.  

Korean Meatballs with Gochujang Glaze

Recipe found here. side note: sauce is good with chicken, salmon, and beef.

For the meatballs:
1 lb. lean ground beef
1 teaspoon sesame oil
1/2 cup panko
1/2 teaspoon ground ginger
1 large egg
1 heaping tablespoon gochujang + more if desired
pinch salt and pepper
2 to 3 cloves garlic minced
3 green onions finely diced + more for garnish
1 cup shredded mozzarella cheese or cubed string cheese
1 tablespoon olive oil extra virgin
sesame seeds for garnish

For the gochujang glaze:
1/2 cup low sodium soy sauce
1/4 cup brown sugar
1 tablespoon brown rice vinegar
1 tablespoon sesame oil
1 teaspoon fresh ginger minced
2 cloves garlic minced
1 tablespoon gochujang
1 tablespoon cornstarch

For the meatballs:
Preheat your oven to 400 degrees. Line a baking sheet with parchment paper, foil or a silicone baking mat and set aside.
In a large mixing bowl, combine the ground beef with all the rest of the ingredients for the meatballs from the sesame oil to the green onions. Using your hands or a mixing spoon, mix together until well combined. Scoop meatball mixture into small patty (about 2 tablespoons) and place the mozzarella cheese into the center, and then seal meat tightly around cheese and form and shape into a ball. Repeat with remaining meatball mixture and cheese.
Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook to brown on all sides. When the meatballs have developed a nice crust, remove them from the skillet and onto the lined baking sheet. Bake the meatballs in the oven for about 8 to 10 minutes.
 

For the gochujang glaze:
Combine the ingredients for the glaze in a small saucepan over medium heat, whisking until smooth and thickened, about 5 minutes. Remove from heat and brush over meatballs. Garnish with sesame seeds and diced green onions.
Enjoy meatballs with rice, or in a hoagie with some lettuce!

Fazoli's Baked Spaghetti

This recipe was sooo good. We did make a few adjustments using meatballs and doubling it into 2 9x13 pans.

1# spaghetti, angel hair, etc
1# ground beef (we used frozen meatballs)
1 medium onion, peeled and chopped
24 oz spaghetti sauce
1/2 tsp seasoned salt

1 tsp red pepper
2 eggs beaten
1/2 cup grated Parmesan cheese plus extra Parm to serve
5 tbsp butter, melted
2 cups (16 oz) shredded mozzarella cheese 

Preheat oven to 350°F.
Prepare pasta according to package directions. Drain. Set aside.
Place beef/meatballs and onion in a large skillet. Place over medium heat and cook until meat is no longer pink, breaking up meat with a wooden spoon. (don't break the meatballs!!)
Remove from heat and drain grease from skillet.
Add spaghetti sauce and seasoned salt; mix and set aside.
In a large bowl, add eggs, Parmesan cheese and butter. Whisk to mix well.
Add prepared spaghetti to egg mixture. Toss to coat.
Place 1/2 of the spaghetti mixture in a greased 9x13 baking dish. (if you double, put 1/4 in bottom of both pans)
Top with 1/2 of the meat sauce. (1/4 if you double)
Top that with 1/2 of the mozzarella cheese. (1/4 if you double)
Repeat layers - spaghetti, meat sauce, mozzarella cheese.
Cover and place in preheated oven. Bake for 40 minutes.
Uncover, place back in oven and bake 20 - 25 minutes longer or until cheese is melted and bubbling.

Hunan Beef

This spicy dish came through email from Blog Chef and can be found here. We doubled it for 6 with no leftovers so keep that in mind if you make the original recipe amount.


1.5# flank steak, sliced into thin strips
2 egg whites
2 tablespoon cornstarch
oil for frying
4 tablespoons soy sauce
2 tablespoon chili paste with garlic
3 teaspoons cornstarch
1 teaspoon sugar
Several drops sesame oil to taste
4 garlic cloves (minced)
8 cups broccoli florets
2 tablespoon dry sherry
¼ teaspoon salt

Boil/Steam broccoli, drain, set aside for mixing with beef.
In a medium bowl combine beef, egg white and cornstarch. Mix well and set aside. In another bowl mix together soy sauce and chili paste. Mix in cornstarch, sugar, sesame oil, and garlic. Set aside.
Heat oil in a deep fryer to 375°. Deep fry strips of beef in batches for about 2-3 minutes or until golden brown. Drain on paper towels.
Heat a wok or skillet over medium-high heat. Add the sauce mixture to the wok and cook until it becomes thickened and bubbly. Mix in cooked beef strips and cook for 1 minute. Stir in broccoli. Remove from the pan to a platter and set aside.
Serve over white rice.

Stew/Pot Roast with Veggies

We had a 4# package of stew meat, not the ground up for chili kind, but the beef chunks. We followed Ree's recipe here but changed a few things. Like making it a gravy instead of a soup. Big difference.

6 (3+3) Tablespoons Olive Oil 
2 Tablespoon Butter 
4# Beef Stew Meat (chuck Roast Cut Into Chunks) 
Salt And Pepper 
1 whole Medium Onion, Diced 
3 cloves Garlic, Minced 
6 ounces, weight Tomato Paste 
4 cups Low Sodium Beef Stock Or Broth, More If Needed For Thinning 
Several Dashes Worcestershire 
6 whole Carrots, Peeled And Diced 
2 whole Turnips, Peeled And Diced (we used potatoes) 
4 Tablespoons Minced Fresh Parsley

Rinse, dry, and salt and pepper stew meat. Heat olive oil in a large, heavy pot over medium-high heat. Add butter, and as soon as it melts, brown about 1/3 of the stew meat until the outside gets nice and brown, about 2 minutes but DO NOT CROWD THE MEAT. (Turn it as it browns.) Remove the meat and put it on a plate. Add more of the meat to the pot and brown it, too. Remove it to the same plate and set the meat aside.

Add the onion and garlic to the pot, stirring it to coat it in all the brown bits in the bottom of the pot. Cook for two minutes, then add the tomato paste to the pot. Stir it into the onions and let it cook for two more minutes.

Pour in the beef stock, stirring constantly. Add the Worcestershire, stir, then add the beef back to the pot, cover the pot, and reduce the heat to low. Simmer, covered, for 1½-2 hours.

After 1½-2 hours, add the diced turnips(potatoes) and carrots to the pot. Stir to combine, put the lid back on the pot, and let it simmer for another 30 minutes. The sauce should be very thick, but if it seems overly so, splash in some beef broth until it thins it up enough. Feel free to add beef broth as needed!

When the carrots and turnips are tender, stir in minced parsley. Taste and add salt and pepper as needed. Sprinkle with extra minced parsley at the end.

Our Go To Meatloaf

I found this recipe awhile back and we've made it several times so it's about time I put it here. I found the recipe here on Blessings Overflowing.

3# ground beef/alpaca
3 eggs
1 cup tomato juice or 1½ cup ketchup
1½ tbsp sage
1½ tsp Worcestershire sauce
3 tbsp dried onion flakes
1½ tsp garlic powder
1½ tsp salt
1 tsp pepper
1 tsp celery salt
1½ cup oatmeal or bread crumbs or crushed crackers

Preheat oven to 350°. Mix ground beef and oatmeal/bread/crackers in a large bowl. In a separate bowl mix all other ingredients together with a fork. Add this mixture to the ground beef mixture. Stir well or use hands to incorporate all ingredients. Form into a loaf shape and place in a roasting pan (lined with foil for ease of clean-up) and put the lid on. Bake in 350° oven for about 1 hour or until cooked. Take the lid off for just a few minutes to brown the top of the meatloaf.

Sweet & Spicy Beef Kabobs

Lynn @ Happier Than A Pig In Mud made these lovely kabobs. I don't like eating chunks of onion so I had the girls try them with pineapple chunks. HELLO! Yum is all I heard from the family. We used 2 rib eye steak (it was on sale) and canned pineapple chunks, double the marinade except for the sriracha which they all said to double next time too. Grilled them for a bit and just so yummy.

½ cup soy sauce
¼ cup rice vinegar (not seasoned)
¼ cup packed light brown sugar
1 tbsp Sriracha sauce (Asian chile sauce)
3 tsp garlic, minced 
1½# beef tri-tip or other steak, cut into 1" chunks
1 large can of pineapple chunks

Combine the soy sauce, vinegar, brown sugar, Sriracha, and garlic in a large bowl. Add the beef and pineapple (and whatever else you want to skewer) and toss to coat. Cover and refrigerate up to 4 hours.
Preheat a grill to medium high and brush grates with oil. Starting with the beef, skewer your meat and pineapple etc, onto 8 10" skewers leaving room to turn the skewers on the grill. Cook about 7 minutes for medium rare.

Beef Stroganoff

We made this tonight using Owlhaven's recipe. It was quick and easy, but I thought it should be more soupy. Well, not soupy, but have more sauce. I wondered what kind of recipe Pioneer Woman might have but when I searched there was nothing. I did find one that several people liked on the Tasty Kitchen side of PW, but it uses steak instead of just hamburger meat. All of that to say that when we make this again, I'll combine these 2 recipes to see what we come up with. (I have now adjusted the recipe below by combining the 2 and it feeds our family of 8.)

Serves 8, 2 bowls each
2 16oz package egg noodles
2# lean ground beef
1 tsp+ salt
1 tsp+ pepper
1 tsp garlic powder
1 tsp onion powder
1 cup fresh sliced or chopped mushrooms, optional
4 tbsp butter
½ onion, diced
2 clove garlic, minced or 2 tsp minced garlic
¼ cup flour
2 cups milk
2 cups beef broth
2 tsp Worcestershire sauce
¼ cup ketchup
8 oz cream cheese
8 oz sour cream

Chop onion, mushrooms, and garlic and set aside.
Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8-10 minutes or until al dente; drain.

In a skillet over medium heat, brown the ground beef until done adding salt, pepper, onion powder, and garlic powder; remove meat and set aside. Saute mushrooms for 1-2 min in the same skillet that you used for the hamburger; remove mushrooms and set aside.

In the same skillet, melt butter on medium high heat. Add minced onion and cook until browned; add garlic cooking until it just starts to have a nice brown color.

Whisk in flour and cook for ~2 minutes while whisking to break up any clumps of flour. Turn heat to medium and add milk and beef broth and heat until bubbling and starting to thicken.

Add cream cheese, ketchup, Worcestershire sauce, and sour cream. Whisk til smooth and heated through. Return hamburger and mushrooms back into skillet. Blend hamburger mixture with pasta. Add additional salt and pepper to taste.

PW Hamburger Soup

I wasn't sure how hamburger would be in a soup but it was really good. We changed her recipe because we didn't have bell pepper but that was probably good for us. We also didn't have tomato paste but we did add in some flour to thicken the broth. Add in a yummy cornbread and it was a fantastic soup for a 12° day!

2½ pounds ground chuck
1 whole large onion, diced
4 stalks celery, diced
3 cloves garlic, minced or 2 tbsp garlic powder
1 large 28oz can diced tomatoes
6 cups beef stock or beef broth or water
8 carrots, sliced
10 potatoes, cut into chunks
6 tbsp tomato paste
1 tsp salt
2 tsp black pepper
4 tsp dried parsley flakes
1 tsp ground oregano
½ tsp cayenne pepper

In a large pot over medium-high heat, brown the meat with the onion, celery, and garlic. Remove the pot from the heat and drain off as much fat as you can. Discard the fat once it cools.

Return the pot to the heat and add the rest of the ingredients. Stir to combine, then bring to a boil. Reduce the heat, then cover the pot and simmer the soup for 15-20 more minutes, until potatoes are tender but not overly mushy.

Soup should be somewhat thick, but if you'd like it to be more "soupy," add more broth OR hot water and heat through. Or if you'd like it to be thicker, scoop out some broth and add in 4 tbsp of flour or cornstarch. Taste and adjust seasonings, adding more if needed.

Sloppy Joes

My friend Sarah shared this recipe with me that she found and it is so good. I doubled the original, so check the site for a regular version of it.

3# ground beef
¾ cup chopped onion
¾ cup chopped green bell pepper
1½ tsp garlic powder
3 tsp yellow mustard
2¼ cups ketchup
3 tbsp brown sugar
2 tsp salt
2 tsp black pepper

In a pot over a medium heat, brown the ground beef, onion, and bell pepper; drain off the liquid.
Stir in the garlic powder, mustard, ketchup and brown sugar; mix thoroughly. Add salt and pepper to taste.
Reduce heat and simmer for 30 minutes.

Beefy Mexican Lasagna

We had this one Sunday at church and I couldn't believe how great it was. My kids scarfed it down and wanted more. Sadly, others thought it was great too and it was gone. The lady that made it was kind enough to share the recipe with me so that I can make it for the kids. I think I need to double it though.<

1 lb ground beef
1 16 oz can diced tomatoes
1 package taco seasoning mix
1 can (2.8 oz) Durkee French Fried Onions
1 12 oz cottage cheese (small curd)
1½ cups (6 oz) shredded cheddar cheese
2 eggs, slightly beaten
12 (6") round flour tortillas
1 tomato, chopped
shredded lettuce

Brown ground beef, drain it. Add canned tomatoes and taco seasoning; simmer uncovered for 5 minutes. Stir in ½ can Durkee fried onions. In a bowl combine cottage cheese, 1 cup cheddar cheese, and eggs. Cover the bottom and sides of your greased 8x12 baking dish with tortillas. Spoon meat mixture on top of the tortillas. Cover meat mixture with tortillas. Put cottage cheese and cheddar mixture on top of that.

Bake covered at 350° for 45 minutes. Sprinkle with remaining cheddar cheese and fried french onions. Bake uncovered for 5 minutes longer.

Before serving, arrange the tomatoes and lettuce around the edge of the casserole.
serves 6

Taco Pasta

I found this recipe when I got an email from Lynn that contained her weekly menu. I was not sure if the family would like this, and of course I made some changes, but I had high hopes. Here is the link to her original recipe. Here is how I made it and remember I made enough to feed our family of 8.

2# ground beef
2 recipes of taco seasoning  (6 tbsp)
30oz of tomato sauce (I had only spaghetti sauce)
32oz package macaroni, cooked and drained
2 4oz can chopped green chilies
1 28oz of petite diced tomatoes
4 cups shredded cheddar cheese or colby jack

Cook the macaroni in a big pot. Brown ground beef and add taco seasoning. Put the macaroni in a 3 9x13 pan, add the other ingredients and stir it. Top with cheese. Bake at 350° for 30 minutes.

Baked Pasta

A friend taught me this recipe years ago but she called it mostaccioli. It turns out that is the name of a pasta, like radiatore, ziti, elbows, and piccolini. We usually use radiatore, just because we like how they look.

1 lb pasta
1 26.5 oz can of pasta sauce
1 14oz diced tomatoes (drained)
Parmesan cheese
shredded mozzarella

Boil your pasta (we use 1 lb for 6 people roughly) and drain. Put into a baking dish. Add tomatoes, pasta sauce, Parmesan cheese (your desired amount). Stir together and level out in pan. Sprinkled desired amount of mozzarella on top and bake at 300° until cheese is melted and pasta is heated thoroughly.

Italian Pot Roast

Southern Living Annual Cookbook 2010, p217
See the original recipe Italian Pot Roast. We deleted ingredients that we didn't like. For instance it called for a package of dry onion soup mix, but it already had fresh onion in it. And more than likely you have the ingredients for onion soup mix already (beef bouillon granules, onion flakes, onion powder, and pepper)

1 large onion, chopped
1 3-4lb boneless chuck roast
1 tsp pepper
2 tbsp olive oil
1 14oz can beef broth
1 8oz can tomato sauce
3 tbsp tomato paste
1 tsp dried Italian seasoning
2 tbsp cornstarch

Put onions in 5-6qt crock pot. Sprinkle roast with pepper. Cook roast in hot oil in a large skillet over medium high heat 2-3 minutes on each side or until browned. Place roast on top of onions in slow cooker. Pour broth and tomato sauce over roast. Cover and cook on low 8-10 hours until it pulls apart easily. Transfer roast to a cutting board and cut into large chunks.
Skim fat from pot, stir in tomato paste and Italian seasoning. Stir together cornstarch and 2 tbsp water and add to pot. Stir until blended. Increase heat to high. Cover and cook 40 minutes or until mixture is thickened and add roast back in.

beef soup

This is Paula Deen's recipe from the Food Network site. I didn't have all the spices or all the vegetables, so below is what I actually put in it...and it was so yummy!

2-3 lbs beef short ribs or 2-3 lbs boneless chuck roast* or stew meat
4 quarts water
1 (28-ounce) can diced tomatoes
1½ cups chopped onion or ½ cup dried onion
3 tbsp dried parsley
1 tbsp dried Italian seasoning
1 tbsp seasoned salt
1 tbsp Worcestershire sauce
1 tsp celery salt
1 tsp garlic powder
½ tsp ground black pepper
2 bay leaves
1 16oz bag frozen sliced carrots
1 16oz bag frozen green bean
1 16oz bag frozen baby lima beans
1 oz bag frozen corn
shredded cabbage is an optional vegetable
½ cup uncooked elbow macaroni
(you can use any vegetables)

Heat a large skillet over medium heat and put your meat in a few pieces at a time and cook until browned on both sides. Remove the meat from skillet as it's done place the beef cubes in a large stockpot. (If using short ribs, you can put them right in the pot with no preparation).
Add the water, tomatoes, and all the seasonings. Bring to a boil over high heat. Cover the pot; reduce the heat so that the liquid simmers, and cook for 1½ to 2 hours, or until the meat is very tender. If using short ribs, remove them from the pot and cut the meat from the bones, discard the bones and fat, and return the meat to the pot. Add the remaining vegetables and the macaroni and return the soup to a boil, stirring to distribute the ingredients. Reduce the heat and simmer for 45 minutes.
*The chuck roast will yield more meat, but the bones from the short ribs give the soup an incredible flavor.

Bush's Classic 2 Bean Chili

The original measurements for this recipe can be found on the label of Bush's Chili Beans. I've double everything except the ground beef to feed our family of 8.

1.5 lb lean ground beef, drained (since we use grass fed beef I don't drain)
1 onion, chopped (I used yellow onion)
1 green pepper, chopped (I skip this since it we have a food allergy)
2 16oz cans chili beans
2 16oz cans pinto beans
2 14.5oz can petite diced tomatoes (I used the petite diced ones)
2 6oz can tomato paste
1 cup water
½ tsp black pepper
1½ tsp salt
2 tbsp chili powder
3 tsp oregano
3 cloves garlic, minced OR 2 tbsp jarred minced garlic

In large pan, cook the beef, onion, and green pepper until meat is browned. Drain if necessary. Stir in remaining ingredients, except green onion and sour cream. Bring to boil; cover, reduce heat, and simmer for 20 minutes.

(Note: I doubled everything except the meat to feed our family of 6 for 2 meals. It barely made it for 2 meals and that was with no one having seconds at either meal.)

Black Bean 'n' Pumpkin Chili

1 medium onion, chopped
1 medium sweet yellow pepper, chopped
3 garlic cloves, minced
1 tbsp olive oil
3 cups chicken broth
2 cans (15 oz each) black beans, rinsed and drained (I used pinto beans and liked them better than I think I'd have liked black beans)
2½ cups cubed, cooked turkey (I used ground beef)
1 can (15 oz) solid-pack pumpkin
1 can (14½ oz) diced tomatoes, undrained
2 tsp dried parsley flakes (optional)
2 tsp chili powder (I used 2 tsp and it was really really mild - I think I might've used more or used a better chili powder)
1½ tsp dried oregano
1½ tsp ground cumin
½ tsp salt

In a large skillet, saute the onion, yellow pepper and garlic in oil until tender (I sauteed them together with the ground beef and omitted the oil). Transfer to a 5qt slow cooker. Stir in remaining ingredients. Cover and cook on low for 4-5 hours or until heated through. It was sooo yummy and if you use the turkey it's listed as 192 cals for 1 cup 1g sat fat, 7g of fiber.