In a large skillet, over medium flame, heat canola oil and add onion, peppers, zucchini and garlic. Stir to coat all the vegetables in the oil and reduce heat. Continue cooking, stirring occasionally for 15-20 minutes, until vegetables are tender. Transfer vegetables to the crock pot. Return skillet to medium heat and sauté beefless ground beef, stirring occasionally for 5 minutes, and add to vegetables. Add all remaining ingredients and stir to combine. Cook in crock pot on medium setting for at least 5 hours.
Note: This recipe can be replicated in a heavy-bottomed Dutch oven and the long cooking should be over low heat on the stovetop or in an oven that's been pre-heated to 275º F.