Crock Pot Mexican Corn and Bean Soup

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1 tablespoon olive oil

1 medium onion, diced

2 garlic cloves, minced

1 teaspoon chili powder

1 teaspoon ground cumin

1 -28 ounces can diced tomato

2 -15 ounces cans red kidney beans, drained and rinsed

1 to 1 pound bag frozen corn kernels

1 medium zucchini, grated

1 large orange, yellow or red bell pepper, chopped

1 -32 ounces box vegetable stock

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