Three-Bean Chili With Spring Pesto

three-bean
Photo by James Merrell
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 408 calories
    • Calories 49 calories from fat
    • Fat 22 g
    • Sat Fat 3 g
    • Cholesterol 0 mg
    • Sodium 1384 mg
    • Protein 11 g
    • Carbohydrate 43 g
    • Fiber 11 g

Ingredients

  1. Check 1tablespoon plus 1/4 cup extra-virgin olive oil
  2. Check 1 small yellow onion, chopped
  3. Check 2 carrots, diced
  4. Check 1 14.5-ounce can diced tomatoes, including liquid
  5. Check kosher salt and black pepper
  6. Check 1 15.5-ounce can chickpeas, rinsed and drained
  7. Check 1 15.5-ounce can cannellini beans, rinsed and drained
  8. Check 1 15.5-ounce can kidney beans, rinsed and drained
  9. Check 1 clove garlic, finely chopped
  10. Check 3tablespoons pine nuts, chopped
  11. Check 1cup fresh flat-leaf parsley, chopped
  12. Check crusty bread (optional)

Directions

  1. Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Add the onion and carrots and cook until tender, about 5 minutes.
  2. Stir in the tomatoes and their liquid, 2 cups water, 1 ½ teaspoons salt, and ½ teaspoon pepper and bring to a boil.
  3. Add the chickpeas and cannellini and kidney beans and cook until heated through, about 3 minutes.
  4. Combine the garlic, pine nuts, parsley, remaining ¼ cup oil, ¼ teaspoon salt, and ⅛ teaspoon pepper in a small bowl.
  5. Divide the chili among individual bowls and top with the pesto. Serve with the bread, if desired.