Rating: 2.5 stars
7 Ratings
  • 1 star values: 2
  • 2 star values: 3
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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

Adam Hickman
Recipe by Cooking Light June 2014

Gallery

Credit: Randy Mayor; Styling: Claire Spollen

Recipe Summary

hands-on:
30 mins
total:
9 hrs
Yield:
Serves 12 (serving size: about 1 1/2 cups chili, 1 tablespoon sour cream, and about 1 tablespoon crushed corn chips)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

319 calories; fat 10.1g; saturated fat 2.5g; mono fat 4.6g; poly fat 2.1g; protein 13g; carbohydrates 46g; fiber 12g; cholesterol 5mg; iron 4mg; sodium 592mg; calcium 148mg.
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