Heat oil in a large frying pan over medium heat. Add onion and cook for 8 minutes or until softened. Add garlic, carrot and capsicum, then cook for a further 8 minutes or until capsicum has softened. Add tomato paste, spices and oregano, then cook, stirring, for 3 minutes or until fragrant.
Transfer mixture to a 5.5L slow cooker. Add bay leaf, beans, chickpeas, tomatoes and stock, stirring to combine. Cover with lid, then cook on high for 4 hours.
Stir in lime juice. Divide mixture among bowls, then top with sour cream, avocado, cheese and coriander leaves. Serve with corn chips and extra lime wedges.