Three Bean Chili with Cilantro Pesto

Bambú Clinic three bean chili recipe

Serves 4


1 Tbs olive oil

¼ cup extra-virgin olive oil

1 medium white onion, chopped

2 carrots, diced

2 cups fresh spinach

1 ½ + ¼ tsp Sea salt

½ + 1/8 tsp Pepper

1 15.5 oz can chickpeas, drained and rinsed

1 15.5 oz can cannellini beans, drained and rinsed

1 15.5 oz can kidney beans, drained and rinsed

2 clove garlic, minced

4 Tbs pine nuts toasted and chopped

1 cup packed cilantro, chopped


In a large saucepan heat 1 Tbs olive oil in large saucepan over medium-high heat. Add onion and carrots and cook

until tender, about 5 mins. Add spinach and cook until wilted.

Add 2 cups water, 1 ½ tsp salt and ½ tsp pepper and bring to boil. Add chickpeas and beans and cook until heated

through, about 3 mins.

In a small bowl, mix together garlic, pine nuts, cilantro, extra-virgin olive oil, ¼ tsp salt and 1/8 tsp pepper.

Divide chili into bowls and top with cilantro pesto.