Post Valentine's Day Meal

Valentine’s Day is over. Perhaps you were good and you were able to resist all the chocolate, cake and cookies that were amplified over the weekend. Or, perhaps you were human and the indulgent part of you took over. Either way, I’ve come up with a great post Valentine’s day recipe that really will take care of your heart and that also is truly healthy!

Pesto Chili – Ingredients

1 tablespoon plus 1/4 cup extra-virgin olive oil

1 small yellow onion, chopped

2 carrots, diced

1 14.5-ounce can diced tomatoes, including liquid

kosher salt and black pepper

1 15.5-ounce can chickpeas, rinsed and drained

1 15.5-ounce can cannellini beans, rinsed and drained

1 15.5-ounce can kidney beans, rinsed and drained

1 clove garlic, finely chopped

3tablespoons pine nuts, chopped

1cup fresh flat-leaf parsley, chopped

DIRECTIONS

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.