I have only owned my first enameled cast iron dutch oven for less then a year and have noticed 2 dime sized chips in it. Is this common to occur? It's also not made by a big name company.
Where are the chips located? The enamel will chip on the pan bottom if heated without oil or some other liquid in it.
It could be from pan being hit by other pans,thin enamel to begin with or even a defect in the pan. I bought some of Martha Stewart's enameled au gratin dishes at K-Mart and it was not long until there were chips around the edges and a long scratch in the bottom on one.
But to answer your question this is not normal. I have a skillet from Le Creuset that I have used for more years than I care to admit and while there is a small chip or two around the edge the bottom and sides are still fine.