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.
- 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
- 1 1/2 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.