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1 tablespoon vegetable oil
1 medium onion, finely chopped
1 pound extra-lean ground beef
2 medium parsnips, peeled and sliced thinly
1 red bell pepper, chopped
3 cloves garlic, minced
2 teaspoons chili powder
1 tablespoon dried oregano
1 teaspoon cumin powder
Salt and pepper, to taste
1 29-ounce can crushed tomatoes
1 6-ounce can tomato paste
1½ tablespoons unsweetened cocoa powder
1 15-ounce can kidney beans, drained and rinsed
1 15-ounce can black beans, drained and rinsed
1. Heat vegetable oil in a large skillet over medium heat. Add onion and beef and cook until browned throughout, about 5 minutes.
2. Add parsnips, red pepper and garlic and cook for 2 minutes. Stir in chili, oregano, cumin, salt and pepper; cook 2 minutes more.
3. Add tomatoes, tomato paste, cocoa powder, kidney beans and black beans. Bring to a boil, reduce heat and simmer covered for 20 minutes. Ladle into serving bowls.
Per serving: 400 calories, 28 g protein, 49 g carbohydrate, 11 g fat, 150 mg calcium, 8 mg iron, 153 mcg folate, 15 g fiber