As the temps continue to drop in the evenings, it is a perfect time to look back at some of our favorite Fall recipes from the last few years. This Pumpkin Lentil Soup is one of our most popular posts ever on the bean blog. Serving out of a small pumpkin makes it a perfect dish for any Halloween party. Don’t forget to try the Pumpkin White Bean Stew recipe posted last Fall. The earthy flavor of the Great Northern beans are balanced well with some tangy apple cider and sweetness from the puréed pumpkin. The 15 Bean Tailgate Chili has been a hit at all of our Hurst Bean Field tailgate parties. It’s ideal for a huge crowd and has just enough spice to keep everyone warm on a cold day. Enjoy!

Football season is now in full swing and this Sunday the Hurst Bean Field will host the first Colts tailgate party of 2010. What better way to kick off the home opener than with a huge pot of Tailgate Chili! With 15 bean varieties, 3 kinds of meat, and plenty of spice for any chili fan, this recipe is sure to be a hit as you get ready for your teams’ next game.

What you need:

• 1 LARGE soup pot (this recipe makes a lot!)
• 2 Bags Hurst’s HamBeens® Chili 15 Bean Soup® (I also added some extra kidney beans in this version)
• 1 lb. ground sausage
• 1 lb. ground sirloin
• 1 lb. cubed chuck roast
• 3 cups chopped onion
• 5 cloves garlic, chopped
• 2 each poblano, anaheim, green bell peppers.
• 5 cups (40 oz) beef stock
• 1 can diced tomatoes
• 1 can crushed tomatoes
• 2 tablespoons ground chipotle powder
• 1/2 tablespoon allspice
• 1/2 tablespoon cumin
• 1 small can tomato paste
• Salt and Pepper to taste

1. Rinse and sort through the beans. Check for any debris or stones and discard. Dump the beans into a large bowl and cover with at least 2″ of warm water. Soak overnight or at least 4 hours. After soaking, discard the excess water and set the beans aside.

2. In a large skillet, brown the meats in separate batches. You don’t want to cook the cubed beef all the way through, just sear the outer layer. Add the meats to the chili pot as you go (not over heat yet).

3. Using some of the leftover grease from the meats, sauté the onions and garlic for 4-5 minutes until they begin to turn golden brown. Add to the soup pot when finished.

4. Preheat the oven to 450º. Cut the peppers length-wise and remove the seeds and stems. Place on a baking sheet and drizzle with a small amount of olive oil. Roast the peppers until the skins begin to turn black and the peppers become soft. Remove and allow them to cool in a covered bowl or ziplock bag. The skins should then peel right off the outer layer after cooling. Using a blender, pureé the peppers until smooth. Add to the chili pot.

5. Add beans, beef stock, and enough water to cover the contents in the pot. Turn the heat to high and bring entire mixture to a low boil. Reduce the heat and simmer (covered) for 60 minutes (check periodically to make sure you have enough liquid in the pot to cover all ingredients, add more water if needed). Remove the lid and add tomatoes, blended peppers, tomato paste, spices, and contents of Hurst’s Chili seasoning packets. Bring back to a simmer and cook for at least another 30 minutes (uncovered).

The longer this chili cooks the better (2.5+ hours in this version). As the ingredients incorporate together, the flavors become more rich and deep. The beans will start to break down, releasing their starches to help thicken the chili. I like to serve with sliced jalapenos, shredded cheese, and a side of corn chips for a little crunch with every bite.

Have a great tailgate!

This is our submission to The Well Seasoned Cook’s “My Legume Love Affair #27″ this month hosted by the contests’ originator, Susan Wolfe. Be sure to check out all the great recipes and enter to win a Hurst’s Bean 6-Pack every month!

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No meat? We are talking about chili, right?

The number of people turning to a vegetarian diet is growing quickly. It can help promote weight loss, lower cholesterol, and reduce the risks of heart disease, high blood pressure, diabetes mellitus, and osteoporosis… but who cares about all that if it doesn’t taste good?

It’s said that traditional chili absolutely does not contain beans. Well, throw that idea out the window because in this recipe, legumes will be our only protein. To many chili lovers that might be sacrilege, but one taste of this smokey and spicy goodness and even the most passionate meat eaters will come back for seconds.

What you need:

• 1- Package Hurst HamBeens® 15 Bean Chili

• 1-Each of green, red, and yellow peppers
• 1- Medium onion diced
• 3-4 Whole cloves fresh garlic
• 2- Cans diced tomato w/ green chili
• 1- Can stewed tomato
• 1- Can sweet corn
• 1- Can chipotle peppers in sauce
• 1- Can tomato paste
• Zest from 1 lime

1. Rinse and sort through the dry beans. Check for any pebbles or unwanted debris and discard. Place the beans in a large bowl and cover with 2-3″ of water. Soak overnight or for at least 8 hours.  Use a colander or sieve and strain the excess water from the beans. They should have become plump and slightly soft to the touch. Pour the beans into a large soup pot with 10 cups of water and bring to a rolling boil. Reduce the heat and simmer for about 2 hours.

2. While waiting for the beans to cook, prepare the vegetables. Dice the onion and peppers into bite size pieces (about 1/4″). Also remove the skin from the garlic by smashing the cloves individually.

3. In a large pan over med-high heat, saute the mixture in olive oil until the onions become translucent and the peppers begin to soften. Remove from the heat and set aside until beans have finished cooking.

4. After 2 hours, the beans should be almost completely tender.

Add: Tomato (drained), corn (drained), 1/2 the can of chipotle peppers (roughly chopped with sauce), 3-4 cloves garlic (smashed),  the onion/ pepper mixture, and Hurst’s Chili seasoning packet.

Stir to combine and let simmer uncovered for another 15-20 minutes.

5. Stir in tablespoons of tomato paste to simmering chili until desired thickness is reached. A few minutes before serving, add the zest from 1 lime.

6. A little warm cornbread and a dollop of sour cream… ENJOY!

For more great vegetarian recipes: http://myveggiekitchen.blogspot.com/