Ingredients
2 cans (14-1/2 ounces each) petite diced tomatoes1 can (16 ounces) kidney beans, rinsed and drained1 can (15-1/4 ounces) whole kernel corn, drained1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 can (15 ounces) black beans, rinsed and drained1 can (10 ounces) diced tomatoes and green chiles1 can (8 ounces) tomato sauce1 cup chopped green pepper1 cup chopped zucchini3/4 cup water1/2 cup chopped onion1/2 cup chopped celery2 tablespoons chili powder4 teaspoons dried oregano2 garlic cloves, minced1 teaspoon ground cumin1 teaspoon pepper1/2 teaspoon salt2 bay leaves
Preparation
In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender. Discard bay leaves before serving.
