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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
- 1 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
- 3 tablespoons clove garlic, finely chopped
- 1 cup pine nuts, chopped
Directions:View on Real Simple
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