Vegetarian Chili

For the event this past weekend in Kent I made a Vegetarian Chili in a crockpot that wasn't too bad. My Pastor's wife always tells me how good it is, but I never remember to write it down and so it changes every time! But I remembered this time and I think I'll share it with you. If you're a normal person (like me) you can omit the chiles because it was pretty hot- a little too hot for me. If you're weird (like my husband) you can leave them in. He said it was the perfect spicy level.

2-15.5 oz cans of Mex. Style Chili Beans (undrained-Aldi's)
1-15.5 oz can of Cannelini beans (drained and rinsed)
1-14.5oz can of Diced Tomatoes with Chiles (undrained-Aldi's)
2-19 oz cans of Black Beans (drained and rinsed)
1-14.5 oz can of Chili Ready Diced Tomatoes (undrained)
1-15.25 oz can of Sweet Corn Kernels (not creamed)
1 ea large red, green, yellow and orange bell peppers-chopped roughly
1 small zucchini-sliced and quartered (skin on)
1 large onion-peeled and chopped
4 gloves of garlic-smashed and chopped
2 1/2 whole, dry chile peppers-chopped, seeds and all (Can definitely be omitted. I have a ton of them and just threw them in for fun)

Throw it all in the crock pot and let it do its thing all day. :) Good with cheese, sour cream, etc. I made homemade honey wheat bread to go with it. Go to www.lifeasmom.com for more recipes that are Hot and Spicy!