White Bean Chili with Corn Chip Crunch

The classic munchy--corn chips--adds a little salty, crunchy punch to each bite.

Yield: Serves 12 (serving size: about 1 1/2 cups chili, 1 tablespoon sour cream, and about 1 tablespoon crushed corn chips)
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 30 Minutes
Total: 9 Hours

Nutritional Information

Amount per serving
  • Calories: 319
  • Fat: 10.1g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 2.1g
  • Protein: 13g
  • Carbohydrate: 46g
  • Fiber: 12g
  • Cholesterol: 5mg
  • Iron: 4mg
  • Sodium: 592mg
  • Calcium: 148mg


  • 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)


  1. 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. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

White Bean Chili with Corn Chip Crunch Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy