Three Bean Chili With Parsley Pesto Food

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 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.

SLOW COOKER 3-BEAN CHILI

Steps:

• Cook and stir turkey in a large skillet until completely browned, 7 to 10 minutes; transfer to slow cooker.
• Stir tomatoes, tomato sauce, pinto beans, kidney beans, black beans, onion, green chilies, chili powder, garlic, oregano, and cumin with the turkey in the slow cooker.
• Cook on High for 4 hours or on Low for 7 hours.

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.

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.

SPICY THREE-BEAN PANTRY CHILI

Steps:

• Heat the oil in a medium pot over medium-high heat. Add the tomato paste and cook, smearing and stirring constantly with a heat-proof spatula or flat-edged wooden spoon, until dark and aromatic, about 90 seconds. Add the chipotle, chili powder and oregano, and cook, stirring, for 1 minute. Stir in the salsa and 1 1/4 cup water. Stir in the beans and hominy. Bring to a boil, reduce the heat to medium-low, cover and simmer for 25 minutes, stirring occasionally.
• Meanwhile, bring 1 1/2 cups water to a boil in a small saucepan with a lid. Stir in the rice, reduce the heat to medium low, cover and simmer until the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes.
• Remove the chili from the heat, stir in the cider vinegar and let stand 1 minute. Fluff the rice with a fork, divide it among 6 serving bowls and top with the chili. Serve with pickled jalapenos and tortilla chips, 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.