Three-Bean Chili With Spring Pesto

Recipe by Vino Girl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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.
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