- Pesto:
- 2 tablespoons chopped walnuts or pine nuts
- 2 garlic cloves, peeled
- 3 tablespoons olive oil
- 4 cups basil leaves
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- To Make Chili:
- 2 teaspoons Melt® Organic Buttery Spread
- 3/4 cup chopped onion
- 1 pound chicken breast, cut into bite-sized pieces
- 1 1/2 cups chopped carrot
- 3/4 cup chopped red bell pepper
- 3/4 cup chopped celery
- 1/4 cup canned green chilies
- 3/4 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Dash of salt
- Dash of black pepper
- 1 (16 ounce) can cannellini beans or other white beans, drained and rinsed
- 1 (14 ounce) can chicken broth
- To Make Pesto: With a food processor, pulse the nuts and garlic until minced. Add the oil and pulse until just blended. Add the basil, cheese, and salt, process until it is finely minced. Store in an airtight container.
- To Make Chili: Heat the Melt in a Dutch oven over medium-high heat. Add onion and chicken and saute 5 minutes. Add carrot, pepper and celery, saute 4 minutes. Add chiles and next 6 ingredients and bring to a boil.
- Cover, reduce heat, and simmer 25 minutes. Stir in 3 tablespoons of the Classic Pesto before serving.