Three-Bean Chili With Spring Pesto

• 1 tablespoon extra virgin olive oil
• 1/4 cup extra virgin olive oil
• 1 small yellow onion, chopped
• 2 carrots, diced
• 1 (14 1/2 ounce) can diced tomatoes, including liquid
• kosher salt and pepper
• 1 (15 1/2 ounce) can chickpeas, rinsed and drained
• 1 (15 1/2 ounce) can cannellini beans, rinsed and drained
• 1 (15 1/2 ounce) can kidney beans, rinsed and drained
• 1 garlic clove, finely chopped
• 3 tablespoons pine nuts, chopped
• 1 cup fresh flat-leaf parsley, chopped
• crusty bread (optional)

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

extra virgin olive oil, extra virgin olive oil, yellow onion, carrots, tomatoes, kosher salt, chickpeas, cannellini beans, kidney beans, garlic, pine nuts, parsley, crusty bread

Taken from www.food.com/recipe/three-bean-chili-with-spring-pesto-299841 (may not work)