Friday, March 21, 2008
On My Hearth: Three-Bean Chili with Spring Pesto
Three-Bean Chili with Spring Pesto
1 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 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)
Heat 1 tablespoon of the olive 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 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a boil. Add the chickpeas and beans and cook until heated through, about 3 minutes.
Combine the garlic, pine nuts, parsley, the remaining olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
Divide the chili among individual bowls and top with the pesto. Serve with the bread, if desired.
Shortcut: Instead of chopping the garlic, pine nuts, and parsley by hand, pulse them in a food processor before adding the oil.
Yield: Makes 4 servings
CALORIES 408 (49% from fat); FAT 22g (sat 3g); PROTEIN 11g; CHOLESTEROL 0mg; SODIUM 1384mg; FIBER 11g; CARBOHYDRATE 43g
Real Simple, APRIL 2008