I was making dinner for a vegan friend of mine and found this quick and easy recipe that sounded good. Using mostly canned products, I was not expecting it to turn out as well as it did (hence no preparation photos). We were both surprised at how much flavor this chili had. I added in some chopped leftover steak for Jasper, and he loved it too. This is definitely going into my records as cheap, easy, customizeable, and well-loved.
Vegan Three Bean Chili with Pesto
adapted from Real Simple
1 tbsp plus 1/4 cup extra-virgin olive oil
1 small yellow onion, chopped
2 carrots, diced
1 14.5-ounce can diced tomatoes with Italian spices, including liquid
kosher salt and black pepper
1 15.5oz can chickpeas, rinsed and drained
1 15.5oz can cannellini beans, rinsed and drained
1 15.5oz can kidney beans, rinsed and drained
1 clove garlic
3 tbsp pine nuts (you can use a less expensive nut)
1 cup fresh flat-leaf parsley
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.
Stir in the tomatoes and their liquid, 2 cups water, 1 1/2 tsp salt, and 1/2 tsp pepper and bring to a boil.
Add the beans and cook until heated through, about 3 minutes.
Either finely chop the garlic, pine nuts, and parsley and combine with remaining 1/4 cup oil, 1/4 tsp salt, and 1/8 tsp pepper in a small bowl OR put everything into a mini food processor and pulse.
Divide the chili among individual bowls and top with the pesto.