Rating: 4 stars
174 Ratings
  • 5 star values: 90
  • 4 star values: 35
  • 3 star values: 22
  • 2 star values: 21
  • 1 star values: 6
Sara Quessenberry

Gallery

Credit: James Merrell

Recipe Summary

hands-on:
15 mins
total:
25 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

408 calories; calories from fat 49%; fat 22g; saturated fat 3g; sodium 1384mg; carbohydrates 43g; fiber 11g; protein 11g.
Advertisement