Three-Bean Chili With Spring Pesto

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1/4 cup extra-virgin olive oil
• 1 small yellow onion, chopped
• 2 carrots, diced
• 1 (14 1/2 ounce) can diced tomatoes, including liquid
• kosher salt and pepper
• 1 (15 1/2 ounce) can chickpeas, rinsed and drained
• 1 (15 1/2 ounce) can cannellini beans, rinsed and drained
• 1 (15 1/2 ounce) can kidney beans, rinsed and drained
• 1 garlic clove, finely chopped
• 3 tablespoons pine nuts, chopped
• 1 cup fresh flat-leaf parsley, chopped
• crusty bread (optional)

Directions

1. 1

   Heat 1 tablespoon of the olive oil in a large saucepan over medium-high heat.

2. 2

   Add the onion and carrots and cook until tender, about 5 minutes.

3. 3

   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.

4. 4

   Add the chickpeas and beans and cook until heated through, about 3 minutes.

5. 5

   Combine the garlic, pine nuts, parsley, the remaining olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.

6. 6

   Divide the chili among individual bowls and top with the pesto.

7. 7

   Serve with the bread, if desired.