Three-Bean Chili with Spring pesto
Jenna
A main easy meal for a vegetarian or a wonderful meal if your not!
ingredients
- 1 Tbl. plus 1/2 cup EVO
- 1 small yellow onion chopped
- 2 carrots diced
- 1 14.5 oz. can diced tomatoes including liquid
- Kosher salt and pepper1
- 1 15.5 can chick peas rinsed & drained
- 1 15.5 oz. can cannellini beans rinsed and drained
- 1 15.5 oz. can kidney beans rinsed & drained.
- 1 clove garlic finely chopped
- 3 Tbls. pine nuts chopped
- 1 cup fresh flat-leaf parsley chopped
directions
- 1
Heat 1 Tbl. olive oil in large saucepan over med-high heat.
- 2
Stir in the tomatoes and their liquid, 2 cups water, 1 1/2 teas/ salt and 1/2 teas. pepper. Bring to a boil. Add the chickpeas and beans and cook until heated through-about 3 mins.
- 3
Combine the garlic, pine nuts, parsley & remaining EVO, 1/4 teas salt, 1/8 teas pepper in a small bowl. Mix in mini chopper.
- 4
Divide the chili and top with pesto
Source: Jenna
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