Roasted Pepper Vegetarian Chili - cooking recipe

Ingredients

2 green bell peppers
2 red bell peppers
1 large onion, chopped
4 ounces green chilies, diced
1 zucchini, quartered then sliced 1/4-inch thick
2 garlic cloves, minced
2 tablespoons chili powder
1 teaspoon dried oregano
1/2 teaspoon cumin
15 ounces crushed tomatoes
15 ounces diced tomatoes
15 ounces garbanzo beans (aka chickpeas)
15 ounces pinto beans
15 ounces black beans

Preparation

Cut peppers in half and remove the seeds.
Place on a baking sheet and press to lay flat, skin side up.
Broil until blackened (about 15 minutes).
Seal in a plastic bag for 15 minutes.
Remove from the bag and remove the skin.
Make slices about 1/2\" x 2\".
Place all ingredients into a 3 quart slow-cooker.
Cook on low for 8 hours, or high for 4 (if you're in a hurry).