Veggie chili for Meatless Monday

Recently, I have been a crock pot queen. Perhaps because it's been so cold in North Dakota in March (hey, it's in the 30's now, what am I complaining about!) and perhaps because it is so easy. One of my favorite recipes is this vegetarian chili, since I tend to make meat-less meals. For all of you carnivores out there - I'm sure this would be as delicious if you added some meat to it. But since the swim suit season is coming, I recommend you skip those calories and save this delicious meal for your Meatless Monday.

Vegetarian crock pot chili

1 onion - diced 

2 cloves garlic - minced

2 red or yellow bell peppers - chopped 

1 zucchini - diced

2 grated carrots

2 cans of beans - I like to mix up kidney and black beans

2 x 15 oz cans of diced tomatoes 

1/2 cup water 

1.5 tablespoons chili powder

1 teaspoon cumin

1 teaspoon coriander

1/2 teaspoon red pepper flakes 

Combine all ingredients and cook on low for 8-6 hours. Unfortunately, I do not have a picture of the results... Perhaps it disappeared too quickly...