Three-bean chili with spring pesto

Three-bean chili with spring pesto25` MIN


  • black bean
  • chick peas
  • onion
  • tomato
  • olive oil
  • cooked carrot
  • black pepper
  • parsley
  • garlic clove
  • salt
  • pine nut
  • Navy Beans

cooking instructions

  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.