Three-Bean Chili With Spring Pesto

  • 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
  • salt and pepper
  • 1 15.5-ounce can chickpeas, rinsed and drained
  • 1 15.5-0unce 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 chopped fresh parsley

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 1/2 teaspoons salt, and 1/2 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 1/4 cup 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 crusty white bread. if desired.

Makes 4 servings.

Recipe: Real Simple

Photo: Caitlin Saniga