Chunky Vegetable Chili

1 medium zucchini, cut into 1/2-inch pieces
1 medium green bell pepper, coarsely chopped
1/2 C coarsely chopped onion
1/2 C coarsely chopped celery
2 cloves garlic, minced
2 to 3 tsp chili powder
1 tsp dried oregano
1/2 tsp ground cumin
2- 14.5 oz cans Mexican-style stewed tomatoes, undrained
1- 17 oz can whole kernel corn, undrained
1- 15 oz can black beans, rinsed and drained
8 oz salsa

In a 3 1/2, four or five-quart slow cooker, combine zucchini, green pepper, onion, celery, garlic, chili powder, oregano, and cumin. Stir in tomatoes and corn (both undrained) and beans and salsa. Cover and cook on LOW for eight to ten hours or on HIGH for four to five hours.