Three Bean Chili With Parsley Pesto Recipes

THREE-BEAN CHILI WITH SPRING PESTO

Steps:

• Heat 1 tablespoon of the 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 ½ teaspoons salt, and ½ teaspoon 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, remaining ¼ cup oil, ¼ teaspoon salt, and ⅛ teaspoon pepper in a small bowl.
• Divide the chili among individual bowls and top with the pesto. Serve with the bread, if desired.

THREE-BEAN CHILI WITH SPRING PESTO

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.

THREE BEAN CHILI WITH PARSLEY PESTO

Steps:

• Heat 1 tablespoon of the olive oil in a large saucepan over medium-high heat. Add the onions and carrots; cook until tender, about 5 minutes.
• Stir in the tomates, 2 cups water, 1-1/2 t. salt, and 1/2 t. pepper and bring to a boil. Add the chickepeas and beans cook until heated through, about 3 minutes.
• Combine the garlic, pine nuts, parsley, 1/4 cup olive oil, 1/4 t. salt, and 1/8. pepper in a small bowl.
• Divide the chili among individual bowls and top with the pesto. Serve with bread, if desired.