Fiery Veggie Chili

2 cups organic vegetable broth

1 zucchini, chopped

1 red bell pepper, chopped

1 onion, chopped

2 jalapeno peppers, seeded and chopped

1 1/2 cups frozen organic corn

2 (28 oz) can diced organic tomatoes

1 Roma tomato, chopped

1 cup black beans, soaked overnight and drained

1 cup pinto beans, soaked overnight and drained

4 cloves garlic, minced

3 cayenne peppers, minced

4 tbsp olive oil

1 tsp sea salt

1/2 tsp black pepper

1 tbsp fresh parsley, minced

1 tbsp fresh basil, minced

1 tbsp dried oregano

Dash of cumin

• Combine all ingredients in a slow cooker and set on LOW to cook for 6 hours
• After 6 hours, increase heat to HIGH and cook for another hour