Recipe: Three-Bean Chili With Spring Pesto

Ingredients

• tablespoon plus 1/4 cup extra-virgin olive oil
• 1 small yellow onion, chopped
• 2 carrots, diced
• 1 14.5-ounce can diced tomatoes, including liquid
• Kosher salt and black pepper
• 1 15.5-ounce can chickpeas, rinsed and drained
• 1 15.5-ounce can cannellini beans, rinsed and drained
• 1 15.5-ounce can kidney beans, rinsed and drained
• 1 clove garlic, finely chopped
• 3 tablespoons pine nuts, chopped
• 1 cup fresh flat-leaf parsley, chopped
• Crusty bread (optional)

Directions

1. 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.
2. Stir in the tomatoes and their liquid, 2 cups water, 1 ½ teaspoons salt, and ½ teaspoon pepper and bring to a boil.
3. Add the chickpeas and cannellini and kidney beans and cook until heated through, about 3 minutes.
4. Combine the garlic, pine nuts, parsley, remaining ¼ cup oil, ¼ teaspoon salt, and ⅛ teaspoon pepper in a small bowl.
5. Divide the chili among individual bowls and top with the pesto. Serve with the bread, if desired.