Make and share this Three-Bean Chili With Spring Pesto recipe from Food.com.
Provided by Vino Girl
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 618.4, Fat 23.9, SaturatedFat 3, Sodium 913.9, Carbohydrate 81.5, Fiber 19.8, Sugar 8.8, Protein 24.5
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