Three-Bean Chili With Spring Pesto

Total Time
30mins
Prep 15 mins
Cook 15 mins

From Real Simple, April 2008

Ingredients Nutrition

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.

Reviews

(1)
Most Helpful

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

BerrySweet December 07, 2008

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