Food Writing & Food Photography from a self-proclaimed Foodie

Chocolate Parsnip Chili

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

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