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
Servings: 6 Prep 10 mins Cook 35 mins Start to Finish 45 mins

Ingredients

  • 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

Make It

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.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 400, Fat, total (g): 11, carb. (g): 49, fiber (g): 15, pro. (g): 28, Folate (µg): 150, calcium (mg): 150, iron (mg): 8, Percent Daily Values are based on a 2,000 calorie diet.
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