Three-Bean Chili With Spring Pesto
INGREDIENTS
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1tablespoonplus 1/4 cup extra-virgin olive oil
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1small yellow onion, chopped
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2carrots, diced
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114.5-ounce can diced tomatoes, including liquid
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kosher salt and black pepper
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115.5-ounce can chickpeas, rinsed and drained
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115.5-ounce can cannellini beans, rinsed and drained
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115.5-ounce can kidney beans, rinsed and drained
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1clove garlic, finely chopped
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3tablespoonspine nuts, chopped
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1cupfresh flat-leaf parsley, chopped
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crusty bread (optional)
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