3 cloves garlic
1 tbsp. olive oil
28 oz. can Italian style tomatoes, cut up
1 c. water
6 oz. can tomato paste
1 tbsp. chili powder
1 tbsp. Dijon style mustard
1 tsp. dried basil, crushed
1 tbsp. dried oregano, crushed
1/2 tsp. ground cumin
1/2 tsp. pepper
15 oz. can red kidney beans, drained
15 oz. can great northern beans, drained
15 oz. can garbanzo beans, drained
1 c. chopped zucchini
1 c. chopped carrots
1 c. fresh or frozen whole kernel corn
3/4 c. shredded or grated Parmesan cheese
Several dashes hot pepper sauce
Whole fresh green chili peppers (opt.)

In a Dutch oven cook garlic in hot olive oil for 30 seconds. Stir in undrained tomatoes, water, tomato paste, chili powder, mustard, basil, oregano, cumin and pepper. Add 3 cans of beans, bring mixture to boiling. Reduce heat and simmer, covered for 10 minutes. Stir in chopped carrots, corn and zucchini. Simmer, covered for 10 minutes more. Add hot pepper sauce to taste. Spoon into serving bowls. Top each serving of chili with 2 tablespoons of fresh Parmesan cheese and fresh green chili pepper. Serves 6.