A Wholesome Three-Bean Chili With Spring Pesto
A hearty and staple dish you can even bring to the office.
My husband loves eating beans despite his constant complaint of having high uric aside. So I usually control what he eats or I make sure that the meals I prepare during the week or month has less of those. I make it a point to beans or anything that could elevate his uric aside it at least once a month.
Apart from loving beans I have also taught him to love spicy dishes. This is the biggest reason I was so eager to try this recipe I came across online. Three types of beans made into chili served with spring pesto surely sounds delish, especially for my hubby.
And since he loves it that much, whenever I prepare this for him, he asks me to put some aside in order for him to take to lunch in the office the next day. It is definitely a must try for bean lovers.
So, check out the recipe below.
Spicy Three-Bean Chili With Spring Pesto
1tablespoon plus 1/4 cup extra-virgin olive oil
1small yellow onion, chopped
114.5-ounce can diced tomatoes, including liquid
kosher salt and black pepper
115.5-ounce can chickpeas, rinsed and drained
115.5-ounce can cannellini beans, rinsed and drained
115.5-ounce can kidney beans, rinsed and drained
1clove garlic, finely chopped
3tablespoons pine nuts, chopped
1cup fresh flat-leaf parsley, chopped
crusty bread (optional)
Click on page “2” or the NEXT button below for the instructions.
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.