Vegan/Vegetarian Recipes…

Hello Friends,

Today I am begging a series of  various Vegan/vegetarian recipes. We eat vegan/vegetarian so there are many new recipes I will be sharing. I struggle with branching out so this is a great way for us to try new out of our box recipes. 🙂 There are some wonderful YouTube videos I absolutely rely on for great suggestions for our family’s meals!!

This recipe is so satisfying and so filling!! Also I cook in my I-Pot (Instant Pot) and I start with dry beans to save money. And instead of pine nuts I use pecans from our grove. Super yummy, super fast and super easy!! I hope you give this one a try.

So let the adventure begin….and enjoy!! 🙂 And please leave me feedback and leet me know how you like the recipe. Also, please share any helpful tips of any changes you make!! 🙂

Enjoy and have a wonderful week in the Lord,

k

Three-Bean Chili With Spring Pesto

three-bean

Photo by James Merrell

Rating

Serves 4
  • Hands-On Time 15 min
  • Total Time 25 min
  • NUTRITIONAL INFORMATION
  • Per Serving

    • Calories 408 calories
    • Calories 49 calories from fat
    • Fat 22 g
    • Sat Fat 3 g
    • Cholesterol 0 mg
    • Sodium 1384 mg
    • Protein 11 g
    • Carbohydrate 43 g
    • Fiber 11 g
  • March 2008

INGREDIENTS

  1. tablespoon plus 1/4 cup extra-virgin olive oil
  2. small yellow onion, chopped
  3. carrots, diced
  4. 1 14.5-ounce can diced tomatoes, including liquid
  5. kosher salt and black pepper
  6. 15.5-ounce can chickpeas, rinsed and drained
  7. 15.5-ounce can cannelloni beans, rinsed and drained
  8. 15.5-ounce can kidney beans, rinsed and drained
  9. clove garlic, finely chopped
  10. tablespoons pine nuts, chopped
  11. cup fresh flat-leaf parsley, chopped
  12. crusty bread (optional)

DIRECTIONS

  1. 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.
  2. Stir in the tomatoes and their liquid, 2 cups water, 1 ½ teaspoons salt, and ½ teaspoon pepper and bring to a boil.
  3. Add the chickpeas and cannellini and kidney beans and cook until heated through, about 3 minutes.
  4. Combine the garlic, pine nuts, parsley, remaining ¼ cup oil, ¼ teaspoon salt, and ⅛ teaspoon pepper in a small bowl.
  5. Divide the chili among individual bowls and top with the pesto. Serve with the bread, if desired.
Today’s recipe is from RealSimple.com
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