3-4 assorted peppers, chopped and deseeded (most any small to medium size pepper will do. Some supermarkets sell them in variety packs.) You can also use bell pepper here if you like it, or even a jalapeno
1 large onion, chopped
2 medium zucchini squash, chopped
2 cans of diced tomatoes, chili-ready if available
1 large can chili beans
1 med. can niblet corn
3 tbs. sherry cooking wine
1 package dry tortellini, 4 or 5 cheese kind
2 tbs. cumin
2 tbs. chili powder
3/4 cup water
How to make it
In crock pot, combine tomatoes and beans.
In skillet, saute in olive oil the vegetables until crisp-tender. Add to vegetable mixture 1 tbs. of the cumin and the chili powder. Salt and pepper to taste. Toward end of cooking, add sherry and deglaze pan.
Add vegetable mixture to tomatoes and beans in crock pot.
Add corn to crock pot
Add remaining spices, but monitor as you cook for you might want more.
Cook for 5 hours on high, stirring occasionally.
Add 3/4 cup of water and the tortellini
Continue to cook until tortellini have reached al dente stage.