Combine 1 cup diced onion, 1 cup diced 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 onion, 1 cup bell pepper, broth, beans, and tomato puree; cover and cook on LOW 7.5 hours.
Stir in remaining bell pepper, zucchini, and diced tomatoes; cook on LOW 30 minutes - 1 hour or until vegetables are tender. Discard bay leaf.
Top chili with a dollop of vegan sour cream, cilantro, crushed corn chips, diced avocado - or anything you like!