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Three-Bean Chili with Spring Pesto

Yield Makes 4 servings

Ingredients

  • 1 tablespoon plus 1/4 cup extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 2 carrots, diced
  • 1 14.5-ounce can diced tomatoes, including liquid
  • Kosher salt and pepper
  • 1 15.5-ounce can chickpeas, rinsed and drained
  • 1 15.5-ounce can cannellini beans, rinsed and drained
  • 1 15.5-ounce can kidney beans, rinsed and drained
  • 1 clove garlic, finely chopped
  • 3 tablespoons pine nuts, chopped
  • 1 cup fresh flat-leaf parsley, chopped
  • Crusty bread (optional)

Nutrition Information

  • calories 408
  • caloriesfromfat 49 %
  • fat 22 g
  • satfat 3 g
  • cholesterol 0 mg
  • sodium 1384 mg
  • carbohydrate 43 g
  • fiber 11 g
  • protein 11 g

How to Make It

  1. 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.

    Shortcut: Instead of chopping the garlic, pine nuts, and parsley by hand, pulse them in a food processor before adding the oil.