1 teaspoon olive oil
1 cup chopped onion
2 garlic cloves, minced
1 (19-ounce) can red kidney beans, rinsed and drained
1 (19-ounce) can black beans, rinsed and drained
1 cup frozen whole-kernel corn
1/4 cup dry white wine
1 chopped seeded jalapeño pepper
1 teaspoon ground cumin
1 teaspoon Worcestershire sauce
1/2 teaspoon chili powder
2 (14 1/4-ounce) cans low sodium vegetable broth
2 (14.5-ounce) cans diced peeled tomatoes, undrained
1 1/4 cups crushed unsalted baked tortilla chips (about 16)