Three-Bean Chili With Spring Pesto

Ingredients

1tablespoon 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

3tablespoons pine nuts, chopped

1cup 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.