3 Bean Chili with Spring Pesto

3 Bean Chili with Spring Pesto

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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. Shop for the week with grocery lists organized by ingredients. Wedding Checklists AppTake the stress out of planning your special day. Weeknight Meal PlannerGet five complete weeknight dinner plans emailed to you each week. Real Simple is a registered trademark of Time Inc. Reproduction in whole or in part without permission is prohibited.

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