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.

1. www.gourmetrecipe.com
This low fat, meatless chili recipe is packed with flavor and healthy beans.
- 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