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Three-Bean Chili With Spring Pesto

James Merrell
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

  1. 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.
  2. 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.
  3. Combine the garlic, pine nuts, parsley, the remaining olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
  4. Divide the chili among individual bowls and top with the pesto. Serve with the bread, if desired.
     
By Sara Quessenberry,  April 2008
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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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