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!

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Heat 2 tablespoons of olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until softened.

Step 3

Add the minced garlic, red bell pepper, and diced carrot, and cook for another 4-5 minutes until the vegetables are tender.

Step 4

Stir in the chili powder, ground cumin, and smoked paprika, and cook for 1 minute until fragrant.

Step 5

Add the canned diced tomatoes and vegetable broth, and stir to combine.

Step 6

Bring the mixture to a simmer, then add the black beans, kidney beans, and cannellini beans.

Step 7

Stir in the frozen corn kernels and let the chili simmer for 25-30 minutes, stirring occasionally.

Step 8

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.

Step 9

Blend the pesto ingredients until smooth, scraping down the sides as necessary.

Step 10

Taste and adjust the pesto seasoning with additional salt or lemon juice if needed.

Step 11

Once the chili is thickened and flavors have melded, remove it from heat.

Step 12

Serve the chili hot in bowls and drizzle each serving with a generous spoonful of spring pesto. Enjoy!

Nutrition Facts

Serving size	(3367.5g)

Amount per serving	% Daily Value*
Calories	3195.0

Total Fat 161.5g	0%
Saturated Fat 32.9g	0%
Polyunsaturated Fat 22.4g
Cholesterol 63.5mg	0%
Sodium 7343.2mg	0%
Total Carbohydrate 338.8g	0%
Dietary Fiber 103.6g	0%
Total Sugars 61.8g
Protein 125.7g	0%

Vitamin D 23.8IU	0%
Calcium 1745.3mg	0%
Iron 44.2mg	0%
Potassium 8362.8mg	0%

*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.

Source of Calories

Fat: 43.9%

Protein: 15.2%

Carbs: 40.9%