Three-Bean Chili With Spring Pesto


This easy recipe takes classic three-bean chili and gives it a bright twist with the addition of herbaceous pesto.

Two bowls of three-bean chili with spring pesto are served along side crusty bread.
Photo: James Merrell
Hands On Time:
15 mins
Total Time:
25 mins
4 serves


  • 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)


  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.

Nutrition Facts (per serving)

408 Calories
22g Fat
43g Carbs
11g Protein
Nutrition Facts
Calories 408
% Daily Value *
Total Fat 22g 28%
Saturated Fat 3g 15%
Sodium 1384mg 60%
Total Carbohydrate 43g 16%
Protein 11g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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