Chocolate Parsnip Chili | Fit Pregnancy

Chocolate Parsnip Chili

Winter-white cousins of carrots, parsnips contain more fiber than their orange counterpart to help combat constipation. Plus, they’re a good source of folate, which helps prevent structural defects, such as spina bifida.

Chocolate Parsnip Chili
This Recipe:
Skill Level
Start to Finish
45 min
10 minutes
35 minutes

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

400 calories28 g49 g11 g150 g8 g153 g15 g

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