Three-Bean Chili With Spring Pesto

READY IN: 30mins
Recipe by Vino Girl

From Real Simple, April 2008

Top Review by BerrySweet

Thought this was good, nice change of pace with the pesto.

Ingredients Nutrition


  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.

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