Food Recipes Three-Bean Chili With Spring Pesto 4.1 (174) 6 Reviews This easy recipe takes classic three-bean chili and gives it a bright twist with the addition of herbaceous pesto. By Sara Quessenberry Updated on September 11, 2022 Print Rate It Share Share Tweet Pin Email Photo: James Merrell Hands On Time: 15 mins Total Time: 25 mins Yield: 4 serves Jump to Nutrition Facts 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 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. Stir in the tomatoes and their liquid, 2 cups water, 1 ½ teaspoons salt, and ½ teaspoon pepper and bring to a boil. Add the chickpeas and cannellini and kidney beans and cook until heated through, about 3 minutes. Combine the garlic, pine nuts, parsley, remaining ¼ cup oil, ¼ teaspoon salt, and ⅛ teaspoon pepper in a small bowl. Divide the chili among individual bowls and top with the pesto. Serve with the bread, if desired. Rate it Print Nutrition Facts (per serving) 408 Calories 22g Fat 43g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.