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.