Chili-Chili Bang-Bang (For Crockpot--Vegan with lots of veggies)

I love this because of all the veggies and because it is in the crock. I found this from the book Fix-it and Forget-it Lightly and this recipe is by Vera Schmucker from Goshen, IN

Makes 8 servings (crock size--about 5 qt)

4 hours

1 & 1/4 cups onions, chopped coarsely

1 cup red bell peppers, chopped

1 cup green bell peppers, chopped

3/4 cup celery, chopped

3/4 cup carrots, chopped

3 cloves garlic, minced

1 tbsp. chili powder ( I used just a hair less)

1 & 1/2 cups quartered fresh mushrooms

1 cup zucchini, cubed

28 ounce can low-sodium diced tomatoes

28 ounce can black beans, drained and rinsed (I used 2 regular cans so about 30 oz)

15 ounce can chickpeas, drained and rinsed

11 ounce can kernel corn, UNDRAINED (I used regular 14 or 15 oz can)

1 TBSp ground cumin

1-1/2 tsp dried oregano (I omitted by accident--still liked it)

1-1/2 tsp dried basil

1/2 tsp cayenne pepper (I used less!!--just a touch)

1. combine all ingredients in slow cooker.

2. Cover . Cook on high 4 hours, stirring occasionally.