Three-Bean Chili With Spring Pesto Recipe

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Ingredients:

Serving

1 tbsp extra virgin olive oil
1/4 cup extra virgin olive oil
1 small yellow onion, chopped
2 carrots, diced
1 (14 1/2 oz) can diced tomatoes , including liquid
kosher salt and pepper
1 (15 1/2 oz) can chickpeas, rinsed and drained
1 (15 1/2 oz) can cannellini beans, rinsed and drained
1 (15 1/2 oz) can kidney beans, rinsed and drained
1 garlic clove, finely chopped
3 tbsp pine nuts, chopped
1 cup fresh flat-leaf parsley, chopped
crusty bread (optional)

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	271.64 Kcal (1137 kJ)
Calories from fat	225.8 Kcal
		% Daily Value*
Total Fat	25.09g	39%
Sodium	69.38mg	3%
Potassium	287.22mg	6%
Total Carbs	10.46g	3%
Sugars	2.15g	9%
Dietary Fiber	2.9g	12%
Protein	3.28g	7%
Vitamin C	23.4mg	39%
Vitamin A	0.3mg	10%
Iron	1.6mg	9%
Calcium	46mg	5%

Amount Per 100 g
Calories	232.32 Kcal (973 kJ)
Calories from fat	193.13 Kcal
		% Daily Value*
Total Fat	21.46g	39%
Sodium	59.34mg	3%
Potassium	245.65mg	6%
Total Carbs	8.95g	3%
Sugars	1.84g	9%
Dietary Fiber	2.48g	12%
Protein	2.8g	7%
Vitamin C	20mg	39%
Vitamin A	0.3mg	10%
Iron	1.4mg	9%
Calcium	39.3mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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