Dinner: White Bean Chili with Corn Chip Crunch Recipe | Myrecipes

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

This recipe includes superfoods such as:

Cinnamon

Health benefits of White Bean Chili with Corn Chip Crunch Recipe | Myrecipes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

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)

Instructions

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.
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.

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