Total time 25 min
- Garlic clove
- Pine nut
- Black pepper
- Chick peas
- Navy beans
- Black bean
- Olive oil
- Cooked carrot
Peel and chop the onion, garlic, pine nuts and parsley.
Wash and dice the carrot and tomatoes.
Rinse and drain the chickpeas and beans.
Heat some 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, salt, and pepper and bring to a boil.
Add the chickpeas and cannellini and kidney beans and cook until heated through, about 3 minutes.
Combine the garlic, pine nuts, parsley, olive oil, salt, and pepper in a small bowl.
Divide the chili among individual bowls and top with the pesto.