Slow Cooker Vegetarian Chili

1 (28-oz.) can fire-roasted diced tomatoes
3 Tbsp. tomato paste
1 Tbsp. olive oil
1 Tbsp. chili powder
1 tsp. ground cumin
2 large zucchini (about 4 cups) chopped into 3/4″ chunks
2 cups (frozen) corn
1 (15-oz.) can black beans, rinsed and drained
1 (15-oz.) can pinto beans, rinsed and drained
2 medium poblano peppers (1 3/4 cups), seeded and diced (or tamer green bell peppers)
3/4 cup fresh cilantro, chopped
3/4 tsp. salt, or to taste
1/2 cup water

In a slow cooker, combine tomatoes, tomato paste, oil, chili powder and cumin. Add zucchini, corn, beans and poblanos; stir to mix well. Cover and cook on LOW for 4 to 6 hours, or until vegetables are tender.

Stir in cilantro and enough water to desired consistency. Season to taste with salt.

Serving suggestion: top chili with nonfat plain Greek yogurt and/or fresh salsa cruda.

Serves 6 (each serving about 1 1/2 cups)
WW Points per serving: 6