Slow Cooker Veggies Chili

This is a recipe I modified from the Not Your Mother's Slow Cooker for Two cookbook.  There, it's called "Quick Hominy and Zucchini Chili".  I made it this summer when I had a whole bunch of zucchini.  I liked it, but thought it needed something else--like maybe beans.  So this time I thought I would try adding some black beans.
At the grocery store, I saw a tube of chorizo, and thought that might be nice to add.  And I couldn't find hominy at either of the 2 stores I went to that day, so decided that a can of corn would be a decent substitute.  Also, none of the tomatoes looked good (no surprise in January) so  I got a can of diced tomatoes to use instead of fresh.
Here's the chopped zucchini, canned diced tomatoes, canned corn, and canned black beans in the slow cooker:

Then I cooked the chorizo in a skillet.  After a few minutes, I added a couple stalks of celery and an onion and let them get nice and soft.

Next I stirred everything in the slow cooker and set it on High for 2 1/2 hours.

I served it with some sour cream and avocado.  It made 3 large servings, but it could be 4 regular servings if you were going to have salad or something on the side.