Three-Bean Chili with Spring Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 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:
1. Heat 1 tablespoon of the olive 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 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a boil. Add the chickpeas and beans and cook until heated through, about 3 minutes. Combine the garlic, pine nuts, parsley, the remaining olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl. Divide the chili among individual bowls and top with the pesto. Serve with the bread, if desired. Shortcut: Instead of chopping the garlic, pine nuts, and parsley by hand, pulse them in a food processor before adding the oil.
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