4 cloves garlic, minced

2 tablespoons olive oil

1 (28 oz.) can diced tomatoes with juice, undrained

1 (8 oz.) can tomato sauce

1 (6 oz.) can tomato paste

1 (12 oz.) can or bottle beer

4 tablespoons chili powder

1 tablespoon mustard powder

1 teaspoon dried oregano

Freshly ground black pepper

1 teaspoon ground cumin

1/8 teaspoon hot pepper sauce

1 (15 oz.) can black beans, drained and rinsed

1 (15 oz.) can garbanzo beans, drained

1 (15 oz.) can pinto beans, drained and rinsed

1 (15 oz) can kidney beans, drained and rinsed

1 (15 oz.) can cannellini beans

1 (15 oz.) can whole kernel corn, drained and rinsed

2 cups cheddar cheese, shredded

Directions

In a 4-quart sized pot, saute the garlic in the olive oil.

Add in the diced tomatoes, tomato sauce, tomato paste, beer, chili powder, mustard powder, oregano, pepper, cumin and hot pepper sauce.

Stir in the black beans, garbanzo beans, pinto beans, kidney beans, cannellini beans and the corn. Bring to a boil; reduce heat and let chili simmer for 20 minutes.

Sprinkle cheese on top before serving.

=> Vegetarian Chili Recipes: Summer Vegetarian Chili

Here’s a deliciously light and healthy chili recipe that is full of flavor. This recipe features fresh vegetables, beans and seasonings. Serve over rice for a heartier meal.

2 tablespoons extra virgin olive oil

1 cup red onion, chopped

5 large cloves garlic, crushed or minced

2 tablespoons chili powder

2 teaspoons ground cumin

2 cups fresh tomatoes, chopped

1 (15 oz.) can no-salt-added black beans, drained

1 cup water (or red wine)

1 cup bell pepper, chopped

1 cup zucchini, chopped

1 cup corn

1 cup white or Portobello mushrooms, chopped

1/8 teaspoon cayenne pepper

Salt and pepper to taste

1 cup fresh cilantro, chopped

Directions

In a pot, heat up the oil and add in the onion, garlic, chili powder and cumin. Saute over medium heat for 5 minutes, until the onion is tender. Add in the tomatoes, beans, water, belll pepper, zucchini, corn, mushrooms, cayenne pepper, salt and pepper. Bring to a boil; lower heat and simmer for 20 minutes, or until the vegetables are tender. You can add in more liquid if needed.

Garnish with fresh cilantro.

=> Vegetarian Chili Recipes: Red and Black Vegetarian Chili

Here’s a great low carb veggie chili recipe that’s not only healthy, but easy to make. This recipe makes a generous amount, so you may want to reduce the ingredients by half to suit your own needs.

1 (12 oz.) package frozen veggie burger crumbles

2 (15 oz.) cans black beans, drained and rinsed

2 (15 oz.) cans dark red kidney beans

1 (15 oz.) can light red kidney beans

1 (29 oz.) can tomatoes, diced

1 (12 oz.) can tomato juice

5 onions, chopped

3 tablespoons chili powder

1 1/2 tablespoons ground cumin

1 tablespoon garlic powder

2 bay leaves

Salt and pepper to taste

Directions

In a large pot, combine the veggie burger crumbles, black beans, kidney beans, tomatoes, tomato juice, onions, chili powder, cumin, garlic powder, bay leaves, salt and pepper.

Bring to a simmer and cover. Simmer for 1 hour.

Cha…cha…cha…it’s chili time! [http://www.best-chili-recipes.com]

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