I saw a recipe in a magazine for this intriguing chili and knew that I wanted to try it. I didn’t put a bell pepper in mine, but you can put one in yours; and it called for both kidney beans as well as black beans – I, however, do not put beans in my chilis….EVER. But this was not your typical chili, and it wasn’t spicy like a lot of chilis can be; plus, the parsnips are a great source of natural fiber and folate.
- 1 tbsp. vegetable oil
- 1 medium onion, finely chopped
- 1 pound lean ground beef
- 2 medium parsnips, peeled and chopped
- 3 tbsp. minced garlic
- 2 tsp. chili powder
- 1 tbsp. dried oregano
- 1 tsp. cumin powder
- Salt & pepper, to taste
- 1 can crushed tomatoes, 29 oz.
- 1 can tomato paste, 6 oz.
- 1 1/2 tbsp. unsweetened cocoa
- Heat vegetable oil in a large pot
- Add onion and beef and cook until meat is browned throughout
- Add parsnips and garlic and cook 2 minutes. Stir in chili powder, oregano, cumin, salt & pepper; cook 2 minutes more
- Add tomatoes, tomato paste, and cocoa powder. Bring to a boil, reduce heat, and simmer covered for 20 minutes.
- Ladle into serving bowls; sprinkle cheese on top, if desired