Three-Bean Chili With Spring Pesto |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
From Real Simple, April 2008 Ingredients:
1 tablespoon extra virgin olive oil |
1/4 cup extra virgin olive oil |
1 small yellow onion, chopped |
2 carrots, diced |
1 (14 1/2 ounce) can diced tomatoes, including liquid |
kosher salt and pepper |
1 (15 1/2 ounce) can chickpeas, rinsed and drained |
1 (15 1/2 ounce) can cannellini beans, rinsed and drained |
1 (15 1/2 ounce) can kidney beans, rinsed and drained |
1 garlic clove, 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.
2. Add the onion and carrots and cook until tender, about 5 minutes.
3. 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.
4. Add the chickpeas and beans and cook until heated through, about 3 minutes.
5. Combine the garlic, pine nuts, parsley, the remaining olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
6. Divide the chili among individual bowls and top with the pesto.
7. Serve with the bread, if desired.
|
|