Three Bean Chili with Spring Pesto
Elevate your chili game with this vibrant and hearty Three Bean Chili with Spring Pesto! Packed with plant-based protein from a trio of black beans, kidney beans, and cannellini beans, and bursting with the fresh flavors of a homemade basil and parsley pesto, this dish strikes the perfect balance between comfort food and light, seasonal cooking. A medley of colorful vegetables, warming spices like cumin and smoked paprika, and a zesty pesto drizzle make this chili both nourishing and irresistible. Ready in just one hour and perfect for meal prep or a cozy dinner, this vegetarian chili is sure to delight. Serve it as-is or with crusty bread for dipping, and enjoy a bowl of flavor-packed goodness that’s as satisfying as it is nutritious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 large carrot, diced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 28 ounces canned diced tomatoes
- 2 cups vegetable broth
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned cannellini beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 cup fresh basil leaves
- 0.5 cup fresh parsley leaves
- 0.25 cup pine nuts
- 0.25 cup grated parmesan (optional)
- 2 tablespoons fresh lemon juice
- 0.25 cup extra virgin olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic, red bell pepper, and diced carrot, and cook for another 4-5 minutes until the vegetables are tender.
Stir in the chili powder, ground cumin, and smoked paprika, and cook for 1 minute until fragrant.
Add the canned diced tomatoes and vegetable broth, and stir to combine.
Bring the mixture to a simmer, then add the black beans, kidney beans, and cannellini beans.
Stir in the frozen corn kernels and let the chili simmer for 25-30 minutes, stirring occasionally.
While the chili is simmering, prepare the spring pesto. Combine the basil leaves, parsley leaves, pine nuts, parmesan (if using), lemon juice, extra virgin olive oil, salt, and pepper in a food processor.
Blend the pesto ingredients until smooth, scraping down the sides as necessary.
Taste and adjust the pesto seasoning with additional salt or lemon juice if needed.
Once the chili is thickened and flavors have melded, remove it from heat.
Serve the chili hot in bowls and drizzle each serving with a generous spoonful of spring pesto. Enjoy!
Nutrition Facts
Calories |
3195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.5 g | 207% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 22.4 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 7343 mg | 319% | |
| Total Carbohydrate | 338.8 g | 123% | |
| Dietary Fiber | 103.6 g | 370% | |
| Total Sugars | 61.8 g | ||
| Protein | 125.7 g | 251% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1745 mg | 134% | |
| Iron | 44.2 mg | 246% | |
| Potassium | 8363 mg | 178% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
