Three-Bean Chili With Spring Pesto

DIRECTIONS

• 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.