Lately, my very favorite and most often used thing in my kitchen is my crockpot. I love just throwing everything in there in the mornings and coming home to a meal that cooked itself. Nothing better, in my opinion.

And I'm on a bit of a chili kick right now, so I thought that I would post this recipe as well. It's got a bit of a kick, but lots of delicious things that are good for you as well!

Slow Cooker Vegetable Chili
From Allrecipes.com

Ingredients
1 (28 ounce) can whole peeled tomatoes with juice
1 (15 ounce) can garbanzo beans, drained
2 zucchini, thinly sliced
1 onion, chopped
2 carrots, sliced
2 stalks celery, sliced
1 red bell pepper, chopped
1/3 cup chili powder
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon salt

Directions

In a slow cooker, combine the tomatoes, chickpeas, zucchini, onion, carrots, celery, red bell pepper, green bell pepper, chili powder, green chile peppers, garlic, oregano, cumin and salt.
Cover and cook on low for 6 to 8 hours OR on high for 3 to 4 hours.

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