Preheat a grill to medium-high. Lightly brush the zucchini, bell peppers, portobellos and red onion with 6 tablespoons EVOO; season with salt and pepper. Cover and grill, turning once, until charred, about 8 minutes. Transfer to a plate to cool. Chop into 1/2-inch chunks.
In a large saucepan, heat the remaining 2 tablespoons EVOO, 2 turns of the pan, over medium heat. Add the garlic and jalapenos and cook for 1 minute. Add the black beans and heat through. Stir in the grilled vegetables and chili powder; season with salt and pepper. Stir in the tomato paste and cook for 2 minutes. Stir in the beer and cook until slightly reduced, about 10 minutes. Stir in the vegetable broth and simmer over low heat until thickened, about 5 minutes.
Divide the chili among 4 bowls. Top with the cilantro and cheese and serve with the lime wedges and tortilla chips.