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. 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.
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. 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.
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