Chili: Drain and rinse beans. Heat oil in a stockpot over medium heat. saute onion, garlic, celery, and peppers for 5-7 minutes. Add vegetable broth, beans, parsley, and spices. Cover. Simmer for approximately 1 hour or until beans are tender and liquid thickens slightly. Remove from heat and chill.

Salad: Whisk together the extra-virgin olive oil, lemon juice, salt, and pepper. Peel the oranges, removing all the white pith, and cut them horizontally into ?"-thick slices. Arrange the oranges on a platter or in a shallow dish and pour 3 tablespoons of the dressing over them. Toss the fennel, red onion, and mint with the remainder of the dressing. Arrange the fennel mixture on top of the orange slices. Garnish with the olives.