Vegetarian Chili with Pesto

This is becoming one of my favorite Spring-time meals.  It's good for the chilly Spring nights here in Seattle but it's not as heavy as a winter stew.  And I always have leftover pesto which makes for a great pasta later in the week.   The recipe and photo is from an old edition of Real Simple Magazine.  

Ingredients:

• kosher salt & black pepper
• 1 tablespoon extra-virgin olive oil
• 1 small yellow onion, chopped
• 2 carrots, diced
• 1 14.5-ounce can diced tomatoes, including liquid
• 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
• ---
• 1/4 cup extra-virgin olive oil
• 1 clove garlic, finely chopped
• 3 tablespoons pine nuts, chopped
• 1 cup fresh flat-leaf parsley, chopped
• ---
• crusty bread (optional)

Directions:

1. Heat 1 Tbsp 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 of water, 1.5 teaspoons salt, and 1/2 teaspoon pepper and bring to a boil.
3. Add all the beans and cook until heated through, about 3 minutes.
4. Combine the garlic, pine nuts, parsley, 1/4 cup oil, 1/4 teaspoon salt and 1/8 teaspoon pepper in small bowl.
5. Divide the chili among individual bowls and top with pesto.  Serve with the bread, if desired.

My Notes:

I have used different types of beans each time I have made it and have always been please with the result, so use whatever you have on hand.  I usually make the pesto with my immersion blender.  Just to make it a tad less chunky.  I don't pulverise it - just a few pulses.  It takes less than 30 minutes to make so it's an easy postpartum or family meal.  I usually make during my boys' naptime and then let it rest for a few hours until dinner time.  Enjoy!