ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

White Bean Chili with Corn Chip Crunch

Photo: Randy Mayor; Styling: Claire Spollen
Hands-on time 30 mins
Total time 9 hrs
Yield Serves 12 (serving size: about 1 1/2 cups chili, 1 tablespoon sour cream, and about 1 tablespoon crushed corn chips)
The classic munchy--corn chips--adds a little salty, crunchy punch to each bite.

Ingredients

  • 3 cups chopped onion, divided
  • 3 cups chopped red bell pepper, divided
  • 1/2 cup chopped fresh cilantro stems
  • 1 1/2 tablespoons dried oregano
  • 6 garlic cloves
  • 3 dried ancho chile peppers, stemmed, seeded, and finely chopped
  • 1/4 cup olive oil
  • 1 tablespoon ground cumin
  • 2 tablespoons tomato paste
  • 1 teaspoon ground coriander
  • 1 3/4 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 1 bay leaf
  • 4 1/2 cups organic vegetable broth
  • 1 (16-ounce) package dried white beans
  • 1 (26.46-ounce) container unsalted tomato puree
  • 1 (12-ounce) bottle stout beer (such as Guinness)
  • 4 cups chopped zucchini (about 2 large)
  • 1 (15-ounce) can unsalted fire-roasted diced tomatoes, undrained
  • 3/4 cup reduced-fat sour cream
  • 3 ounces corn chips, crushed (such as Fritos)

Nutrition Information

  • calories 319
  • fat 10.1 g
  • satfat 2.5 g
  • monofat 4.6 g
  • polyfat 2.1 g
  • protein 13 g
  • carbohydrate 46 g
  • fiber 12 g
  • cholesterol 5 mg
  • iron 4 mg
  • sodium 592 mg
  • calcium 148 mg

How to Make It

  1. Combine 1 cup onion, 1 cup bell pepper, cilantro, oregano, garlic, and ancho chile peppers in a food processor; process until almost smooth. Heat oil in a large skillet over medium heat. Add onion mixture to pan; cook 8 minutes or until liquid nearly evaporates, stirring frequently. Add cumin and next 6 ingredients (through bay leaf); cook 2 minutes, stirring frequently.

  2. Transfer mixture to a 6-quart electric slow cooker. Stir in remaining 2 cups onion, 1 cup bell pepper, broth, beans, tomato puree, and beer; cover and cook on LOW 8 hours.

  3. Stir in remaining 1 cup bell pepper, zucchini, and diced tomatoes; cook on LOW 30 minutes or until vegetables are tender. Discard bay leaf. Top chili with sour cream and crushed corn chips.