Three-Bean Chili With Spring Pesto

Three-Bean Chili With Spring Pesto
James Merrell

Serves 4
preparation
15
minutes
cooking
25
minutes

Ingredients

1
tablespoon
plus 1/4 cup extra-virgin olive oil
1
small yellow onion, chopped
2
carrots, diced
1
14.5-ounce can diced tomatoes, including liquid
kosher salt and black pepper
1
15.5-ounce can chickpeas, rinsed and drained
1
15.5-ounce can cannellini beans, rinsed and drained
1
15.5-ounce can kidney beans, rinsed and drained
1
clove garlic, finely chopped
3
tablespoons
pine nuts, chopped
1
cup
fresh flat-leaf parsley, chopped
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.
Sara Quessenberry
March 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 49 %
  • Fat 22 g
  • Sat Fat 3 g
  • Cholesterol 0 mg
  • Sodium 1384 mg
  • Carbohydrate 43 g
  • Fiber 11 g
  • Protein 11 g
What does this mean? See Nutrition 101.