Recipe: Roasted Pepper and Bean Chili (no meat, 2 1/2 quart crock pot)

ROASTED PEPPER AND BEAN CHILI
For 2 1/2 quart crock pot

2 green bell peppers
2 red bell peppers
1 (15 oz.) can black beans, drained
1 (15 oz.) can garbanzo beans, drained
1 (15 oz.) can pinto beans, drained
1 (14 1/2 oz.) can crushed tomatoes
1 (10 oz.) can diced tomatoes and
1 large onion, chopped green chilies
1 zucchini, quartered and sliced 1/4-inch thick
2 cloves garlic, minced
2 tablespoon chili powder
1 teaspoon oregano leaves
1/2 teaspoon cumin

Cut red and green bell peppers in half and remove seeds. Slash edges so peppers will lay flat. Place skin side up on baking sheets. Broil peppers until blackened, about 15 minutes. Seal in plastic food bag. ALLOW to stand 15 minutes, rub skin from peppers and chop.

Combine roasted peppers and all remaining ingredients in stoneware.

Cover; cook on LOW 8 hours (or HIGH 4 hours).

Source: Rival 2 1/2 quart Slow Cooker Manual