White Bean Chili With Corn Chip Crunch

• 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. 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.

onion, red bell pepper, cilantro stems, oregano, garlic, peppers, olive oil, ground cumin, tomato paste, ground coriander, kosher salt, freshly ground black pepper, ground cinnamon, bay leaf, vegetable broth, white beans, tomato puree, zucchini, tomatoes, sour cream, corn chips

Taken from www.myrecipes.com/recipe/white-bean-chili-corn (may not work)