- fastingandfitnessu
Red-Hot Summer Chili | Dinner
This hot and spicy chili is full of summer vegetables, and you can add
vegan chicken for a heartier dish.


Ingredients
1 bulb fennel, diced
4 radishes, diced
2 stalks celery including leaves, diced
2 carrots, cut into coin-size pieces
1 medium onion, diced
1 shallot, diced
4 cloves garlic, sliced
1 habanero pepper, diced
1 (15-ounce) can cannellini beans, drained and rinsed
1 (12-ounce) can tomato paste
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon crushed rosemary
1/2 teaspoon cayenne pepper
1/2 teaspoon ground chipotle
1 teaspoon chili powder
1 teaspoon tarragon
1/4 teaspoon cumin
1/4 teaspoon celery seed
2 zucchinis, cubed
10 campari tomatoes, quartered
1 cup corn kernels
Instructions
1. In a 4-quart slow cooker, add the fennel, radishes, celery, carrots,
onion, shallot, garlic, habanero, beans, tomato paste, and all spices; stir.
Cook on low for 6–7 hours.
2. Stir in the zucchinis, tomatoes, and corn. Cook for an additional 30
minutes on high. Stir before serving.