James Merrell
Hands-On Time
15 Mins minutes
Total Time
25 Mins minutes
Yield
Serves 4

How to Make It

Step 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.

Step 2

Stir in the tomatoes and their liquid, 2 cups water, 1 ½ teaspoons salt, and ½ teaspoon pepper and bring to a boil.

Step 3

Add the chickpeas and cannellini and kidney beans and cook until heated through, about 3 minutes.

Step 4

Combine the garlic, pine nuts, parsley, remaining ¼ cup oil, ¼ teaspoon salt, and ⅛ teaspoon pepper in a small bowl.

Step 5

Divide the chili among individual bowls and top with the pesto. Serve with the bread, if desired.

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Ratings & Reviews

/5
Reviews
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