Image of a recipe for Three-Bean Chili With Spring Pesto

Three types of beans—chickpeas, cannellini, and kidney—ensures this chili is filling and fu


4 servings

Category: Main Courses

Origin: UK

Difficulty: Normal

Price: Bon march

preps: 15 minutes

cooking: 25 minutes

temperature: Celcius

Step - 1


400 gram Beans

Black Pepper

1/4 tsp Black Pepper




2 whole Carrot


400 gram Chickpeas


1 unit Garlic

Kidney Beans

400 gram Kidney Beans

Olive Oil

1.5 tbsp Olive Oil


1 whole Onion


1 cup Parsley

Pine Nuts

3 tbsp Pine Nuts


1/4 tsp Salt

Tinned Tomatoes

1 tin Tinned Tomatoes

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.