Slow-Cook Your Way to Vegetarian Chili

Do you buy one of every vegetable when you are at the market? Do you find yourself with a stuffed fridge and not enough time to get through it all before it turns? Has this happened to you more than once? You may be suffering from overeager farmers market shopper syndrome, but there is a cure! This slow-cooked vegetarian chili takes all of your late Summer bounty and in a matter of hours transforms it into a thick, hearty stew. I'm still relatively new to slow cookers, but I'm amazed by how the veggies and beans hold their shape while softening to the perfect, toothsome texture. If you don't have all the ingredients on hand or you want to throw in something else to the mix (like pumpkin instead of zucchini), go right ahead! Just keep the proportions in mind.