Three Bean Chili with Pesto
Ingredients:
1 large can of chicken, with liquid
1 ¼ tbsp. extra virgin olive oil
1 small onion, chopped
3 carrots diced
1 can Margaret Holmes tomato, corn, and okra including liquid
1 (15 ½ oz) can black beans rinsed & drained
1 (15 ½ oz) can kidney beans rinsed & drained
1 (15 ½ oz) cam pinto beans rinsed & drained
1 clove garlic finely chopped
3 tbsp. pine nuts chopped
1 cup fresh basil
1 ½ cup water
Recipe Instructions:
Heat 1 tbsp. olive oil in large sauce pan over medium high heat. Add onions and carrots and cook until tender, about 5 minutes. Stir in tomatoes, okra, and corn and their liquid. Add 1 ½ cups water and 1 ½ tsp. saltand ½ tsp. pepper bringing to a boil. Add beans and chicken cooking about 3 minutes. Combine garlic, pine nuts, basil, and remaining ingredients in food processor. Divide chili into bowls topped with pesto.
This Recipe uses the following products:
- Tomatoes, Okra and Corn
