Three Bean Chili With Parsley Pesto Recipes

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THREE-BEAN CHILI WITH SPRING PESTO



Three-Bean Chili With Spring Pesto image

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

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

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

THREE-BEAN CHILI



Three-Bean Chili image

You won't miss meat in this tasty bean chili.

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 6 servings.

Number Of Ingredients 15

1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
1 teaspoon minced garlic
1 tablespoon olive oil
1 can (28 ounces) crushed tomatoes
1 can (14-1/2 ounces) Mexican diced tomatoes
1/4 cup chopped sun-dried tomatoes (not packed in oil)
1 can (15 ounces) pinto beans, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1/2 cup dark beer
1 tablespoon chili powder
2 teaspoons baking cocoa
1 cup shredded Mexican cheese blend

Steps:

  • In a Dutch oven, saute the onion, green pepper, celery and garlic in oil until crisp-tender. Add the tomatoes, beans, beer, chili powder and cocoa. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. Serve with cheese.

Nutrition Facts : Calories 373 calories, Fat 9g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 992mg sodium, Carbohydrate 54g carbohydrate (9g sugars, Fiber 14g fiber), Protein 19g protein.

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