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)
Total:
Recipe from Cooking Light

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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

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)

Preparation

  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.
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