It's chili season and that means breaking out the slow cooker or soup pot and getting to work on some hardy stew. Here, we have grandma's slow cooker vegetarian chili on the left and four-bean chili with chipotle cream on the right.

This four bean chili with chipotle cream seems like the perfect proof that it doesn't have to be cold for it to be chili season.

Grandma's slow cooker vegetarian chili uses three types of beans plus canned soup and corn to create a dish that's as easy as it is tasty.

OK, so the weather outside isn’t exceptionally cold. Mild is more the word. That’s fine.

Why? Because you don’t need to be chilly to eat chili.

Chili comes in all flavors and styles, from the classic ground beef version to white chili with chicken to vegetable lover’s bean to Cincinnati style: chili layered over a bed of spaghetti and smothered in a thick mat of shredded cheddar cheese.

Whether you’re looking to warm your soul or a cater a football watch-party, we’ve got the chili for you. So, start your crockpots, stove burners and can openers, it’s chili season!

Four Bean Chili with Chipotle Cream

2 pounds ground beef

2 tablespoons olive oil

1 cup chopped yellow onion

2 cloves garlic, minced

1 1/2 cans (8 ounces each) tomato sauce (1 1/2 cups)

1 can (14.5 ounces) diced tomatoes

1 package (1 ounce) chili seasoning

1 teaspoon paprika

1 1/2 teaspoons ground cumin

1 tablespoon ancho chili powder

2 teaspoons salt

1 teaspoon pepper

1 1/2 teaspoons light brown sugar

1 1/2 teaspoons cocoa

6 ounces Mexican beer

1 cup water

1 can (15 ounces) black beans, rinsed and drained

1 can (15 ounces) red beans, drained

1 can (15 ounces) pinto beans, drained

1 can (15 ounces) garbanzo beans, drained

Chipotle cream:

3 to 4 canned chipotle peppers in adobo sauce, chopped

1 cup mayonnaise

1 tablespoon freshly squeezed lime juice

1/2 cup sour cream

1/4 teaspoon garlic salt

1/4 cup finely chopped green onions

1 tablespoon minced cilantro

Heat olive oil in Dutch oven over medium heat. Cook ground beef and onions in hot oil, stirring frequently to crumble, until meat is browned and onions are tender; drain. Add remaining ingredients, except beans, and stir well. Heat to a boil; reduce heat and simmer, partially covered, about 45 minutes. (Stir in additional water if chili becomes too thick.) Stir in beans and cook 15 minutes.

Meanwhile, to make chipotle cream, stir together all ingredients. Cover and refrigerate until ready to serve.

To serve, garnish each serving of chili with a dollop of chipotle cream. Makes 8 to 10 servings.

— Recipe from www.williamsfoods.com.

Talk of the Town Chili

3 cans (10.5 ounces each) French onion soup

2 to 4 pounds ground chuck

2 tablespoons cocoa

1 package (1 ounce) chili seasoning

2 teaspoons salt

2 teaspoons paprika

2 teaspoons minced garlic

2 cans (8 ounces each) tomato sauce

1 can (14.5 ounces) diced tomatoes

2 cans (12 ounces each) cola flavored carbonated beverage

4 cans (15.5 ounces each) chili beans (mild, medium or hot)

Shredded cheddar cheese, optional for topping

Minced cilantro, optional, for topping

Puree French onion soup in blender; set aside. Cook ground chuck in Dutch oven over medium heat, stirring frequently to crumble, until meat is browned; drain. Add French onion soup puree and remaining ingredients, except cheese and cilantro. Cook over medium heat 30 to 60 minutes, stirring occasionally. Garnish each serving, if desired, with cheese and cilantro. Makes 12 to 15 servings.

— Recipe from www.williamsfoods.com.

White Bean Chicken Chili

2 tablespoons vegetable oil

1 onion, chopped

2 cloves garlic, minced

1 (14.5 ounce) can chicken broth

1 (18.75 ounce) can tomatillos, drained and chopped

1 (16 ounce) can diced tomatoes

1 (7 ounce) can diced green chiles

1/2 teaspoon dried oregano

1/2 teaspoon ground coriander seed

1/4 teaspoon ground cumin

2 ears fresh corn

1 pound diced, cooked chicken meat

1 (15 ounce) can white beans

1 pinch salt and black pepper to taste

Heat oil, and cook onion and garlic until soft. Stir in broth, tomatillos, tomatoes, chilies and spices. Bring to a boil, then simmer for 10 minutes. Add corn, chicken and beans; simmer 5 minutes. Season with salt and pepper to taste.

— Recipe from www.bushbeans.com.

Grandma’s Slow Cooker Vegetarian Chili

1 (19 ounce) can black bean soup

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

1 (15 ounce) can garbanzo beans, rinsed and drained

1 (16 ounce) can vegetarian baked beans

1 (14.5 ounce) can chopped tomatoes in puree

1 (15 ounce) can whole kernel corn, drained

1 onion, chopped

1 green bell pepper, chopped

2 stalks celery, chopped

2 cloves garlic, chopped

1 tablespoon chili powder, or to taste

1 tablespoon dried parsley

1 tablespoon dried oregano

1 tablespoon dried basil

In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery. Season with garlic, chili powder, parsley, oregano and basil. Cook for at least two hours on high.

— Recipe from www.bushsbeans.com.

Cincinnati-Style Chili

8 ounces spaghetti

1 tablespoon olive oil

1 (12 ounce) package frozen burger-style crumbles

1 onion, chopped

1 tablespoon minced garlic

1 cup tomato sauce

1 cup water

1 (14.5 ounce) can diced tomatoes

2 tablespoons red wine vinegar

2 tablespoons chili powder

1/2 teaspoon ground cinnamon

1/2 teaspoon paprika

1/2 teaspoon ground allspice

1 tablespoon light brown sugar

1 tablespoon unsweetened cocoa powder

1 teaspoon hot pepper sauce

1 cup kidney beans, drained and rinsed

1 cup shredded cheddar cheese (optional)

Heat olive oil in a large frying pan. Sauté onion until tender. Mix in burger-style crumbles and garlic; cook until the crumbles have browned.

Stir in tomato sauce, water, chopped tomatoes, vinegar, chili powder, cinnamon, paprika, allspice, light brown sugar, cocoa and hot sauce. Heat over medium-high heat until the mixture begins to boil. Reduce heat to low, cover, and simmer 15 to 20 minutes until sauce thickens.

While the sauce is thickening, bring a large pot of salted water to boil; place spaghetti in the water and bring it to a boil again. Cook until al dente. Drain well.

Stir beans into the chili and mix lightly.

Spoon cooked spaghetti into bowls and top with chili. Sprinkle with cheese if desired.

— Recipe from www.bushsbeans.com.

Chocolate Chili

2 pounds ground beef

1 onion, chopped

1 package (1 ounce) chili seasoning (Original or Tex- Mex)

1 can (14.5 ounces) diced tomatoes

1 can (14.5 ounces) diced tomatoes and green chilies

2 cans (15.5 ounces each) chili beans (mild or medium)

1 bar (1 ounce) milk chocolate candy bar

Cook beef and onion in Dutch oven, over medium heat, stirring frequently, until beef is browned and onion is tender; drain. Stir in remaining ingredients, except candy bar. Simmer 15 to 30 minutes. Stir in candy bar; cook, stirring frequently, 3 to 4 minutes or until chocolate is melted. Makes 8 servings.

— Recipe from www.williamsfoods.com.

Black Bean Chipotle Chili

1 pound ground beef

1 pound ground pork

1 can (15 ounces) black beans, rinsed and drained

1 can (14.5 ounces) diced tomatoes with green chilies

1 package (1.13 ounces) chipotle chili seasoning

1/2 cup dark brown sugar

1 tablespoon ground cumin

3/4 cup fresh bread crumbs

1 cup shredded sharp cheddar cheese

Cook ground beef and ground pork in a Dutch oven over medium-high heat until meat is browned, stirring to crumble; drain. Stir in black beans, diced tomatoes and green chilies, chipotle chili seasoning, brown sugar, cumin and bread crumbs. Reduce heat and simmer 20 minutes. Top with cheese just before serving. Makes 8 servings.

— Recipe from www.williamsfoods.com.