Three-Bean Chili With Spring Pesto

Ingredients

Produce
- 1 Check 1 clove garlic
- 1 Check 2 carrots

Baking & Spices
- 1 Check kosher salt and black pepper

Bread & Baked Goods
- 1 Check crusty bread

Other
- Check 1 cup fresh flat-leaf parsley, chopped

Time
Prepare: 15M
Total: 25M

Found on realsimple.com

Description

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 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.

Directions

Directions 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 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

Nutritional Information Close Nutritional Information Per Serving Calories 408 calories Calories 49 calories from fat Fat 22 g Sat Fat 3 g Cholesterol 0 mg Sodium 1384 mg Protein 11 g Carbohydrate 43 g Fiber 11 g

Serves: 4
Prepare: 15 min
TotalTime: 25 min