Three Bean Chili With Parsley Pesto Recipes

THREE BEAN AND BEEF CHILI

Steps:

• Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Simmer, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.

THREE-BEAN CHILI WITH SPRING PESTO

Steps:

• 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.
• Stir in the tomatoes and their liquid, 2 cups water, 1 ½ teaspoons salt, and ½ teaspoon pepper and bring to a boil.
• Add the chickpeas and cannellini and kidney beans and cook until heated through, about 3 minutes.
• Combine the garlic, pine nuts, parsley, remaining ¼ cup oil, ¼ teaspoon salt, and ⅛ teaspoon pepper in a small bowl.
• Divide the chili among individual bowls and top with the pesto. Serve with the bread, if desired.

THREE-BEAN CHILI WITH SPRING PESTO

Steps:

• Heat 1 tablespoon of the olive oil in a large saucepan over medium-high heat.
• Add the onion and carrots and cook until tender, about 5 minutes.
• Stir in the tomatoes and their liquid, 2 cups water, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a boil.
• Add the chickpeas and beans and cook until heated through, about 3 minutes.
• Combine the garlic, pine nuts, parsley, the remaining olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
• Divide the chili among individual bowls and top with the pesto.
• Serve with the bread, if desired.

THREE BEAN CHILI WITH PARSLEY PESTO

Steps:

• Heat 1 tablespoon of the olive oil in a large saucepan over medium-high heat. Add the onions and carrots; cook until tender, about 5 minutes.
• Stir in the tomates, 2 cups water, 1-1/2 t. salt, and 1/2 t. pepper and bring to a boil. Add the chickepeas and beans cook until heated through, about 3 minutes.
• Combine the garlic, pine nuts, parsley, 1/4 cup olive oil, 1/4 t. salt, and 1/8. pepper in a small bowl.
• Divide the chili among individual bowls and top with the pesto. Serve with bread, if desired.

THREE-BEAN CHILI

Steps:

• In a Dutch oven, saute the onion, green pepper, celery and garlic in oil until crisp-tender. Add the tomatoes, beans, beer, chili powder and cocoa. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. Serve with cheese.