Three-Bean Chili With Spring Pesto



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


  1. Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Add the onion and carrots and cook until tender, about 5 minutes.
  2. Stir in the tomatoes and their liquid, 2 cups water, 1 ½ teaspoons salt, and ½ teaspoon pepper and bring to a boil.
  3. Add the chickpeas and cannellini and kidney beans and cook until heated through, about 3 minutes.
  4. Combine the garlic, pine nuts, parsley, remaining ¼ cup oil, ¼ teaspoon salt, and ⅛ teaspoon pepper in a small bowl.
  5. Divide the chili among individual bowls and top with the pesto. Serve with the bread, if desired.

Recipe courtesy of Real Simple


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