Three-bean chili with spring pesto

Three-bean chili with spring pesto
Total time 25 min


  • Garlic clove
  • Salt
  • Tomato
  • Pine nut
  • Black pepper
  • Parsley
  • Chick peas
  • Navy beans
  • Black bean
  • Olive oil
  • Onion
  • Cooked carrot


  1. Peel and chop the onion, garlic, pine nuts and parsley.
  2. Wash and dice the carrot and tomatoes.
  3. Rinse and drain the chickpeas and beans.
  4. Heat some oil in a large saucepan over medium-high heat. Add the onion and carrots and cook until tender, about 5 minutes.
  5. Stir in the tomatoes and their liquid, 2 cups water, salt, and pepper and bring to a boil.
  6. Add the chickpeas and cannellini and kidney beans and cook until heated through, about 3 minutes.
  7. Combine the garlic, pine nuts, parsley, olive oil, salt, and pepper in a small bowl.
  8. Divide the chili among individual bowls and top with the pesto.