1 medium zucchini, cut into 1/2-inch pieces
1 medium green bell pepper, coarsely chopped
1/2 cup coarsely chopped onion
1/2 cup coarsely chopped celery
2 cloves garlic, minced
2 to 3 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
2 (14.5 ounce) cans Mexican-style stewed tomatoes, undrained
1 (17 ounce) can whole kernel corn, undrained
1 (15 ounce) can black beans, rinsed and drained
8 ounces salsa
In a 3 1/2-, 4- or 5-quart crock pot, combine zucchini, green pepper, onion, celery, garlic, chili powder, oregano, and cumin. Stir in tomatoes and corn (both undrained) and beans and salsa. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.
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