In a large saucepan, combine the tomatoes, beans, beer, chili powder, and cumin. Bring to a boil over high heat. Reduce the heat and simmer, uncovered for 10 to 15 minutes, depending on desired consistency. Pour chili into 4 bowls. Top each serving with a dollop of yogurt and sprinkle with parsley if desired.

Three Bean Chili 2

1 large onion, chopped
2 tablespoons of  vegetable oil
1 green pepper, chopped
One 16 ounce can of kidney beans, drained & rinsed
One 15 ounce can of pinto beans, drained
One 15 ounce can of black beans, drained
Two 14 1/2 ounce cans of stewed tomatoes
1/2 teaspoon of salt
1 cup of chicken broth
1 cup of picante sauce
1 teaspoon of ground cumin

Cook onion in oil in large saucepan or Dutch oven until onion is tender but not brown. Add remaining ingredients; bring to a boil. Reduce heat; simmer 10 minutes. Ladle into soup bowls; garnish with cheese, cilantro, green onions as desired. 

Three Bean Chili 3

2 teaspoons of vegetable oil
1 1/2 pounds of ground beef
1 small onion, chopped
1/2 teaspoon of minced garlic
One 15 - 16 ounce can of red kidney beans
One 15 - 16 ounce can of lima beans
One 15 - 16 ounce can of garbanzo beans
One 14 1/2 ounce can of tomatoes
One 15 ounce can of Spanish style tomato sauce
2 tablespoons of  chili sauce or catsup
1 tablespoon of oregano
1 tablespoon of chili powder
1 teaspoon of  salt

Drain and rinse all beans. Brown ground beef with vegetable oil, drain. Add remaining ingredients to slow cooking. Cover and stir occasionally. Put on low heat, can be fixed ahead and left on all day.