Three-Bean Chili With Spring Pesto
Serves 4
Hands-On Time:
15m
Total Time:
25m
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 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
- Heat 1 tablespoon of the olive oil in a large saucepan over medium-high heat. Add the onion and carrots and cook until tender, about 5 minutes.
- Stir in the tomatoes and their liquid, 2 cups water, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a boil. Add the chickpeas and beans and cook until heated through, about 3 minutes.
- Combine the garlic, pine nuts, parsley, the remaining olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
- Divide the chili among individual bowls and top with the pesto. Serve with the bread, if desired.
Quick Tip
Beans made from scratch have better flavor, but the cooking can take hours. Canned beans are a solid alternative, if you rinse
and drain them well.
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.
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