Three-Bean Chili With Spring Pesto

Three-Bean Chili With Spring Pesto
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Serves 4| Hands-On Time: | Total Time:

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.
By April, 2008

Nutritional Information

  • Per Serving
  • Calories 408Calories From Fat 49%
  • Fat 22g
  • Sat Fat 3g
  • Cholesterol 0mg
  • Sodium 1384mg
  • Carbohydrate 43g
  • Fiber 11g
  • Protein 11g
What does this mean? See Nutrition 101 .

Quick Tip

Fully-stocked refrigerator
The chili and pesto can be prepared and refrigerated, separately, for up to 3 days.

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