WFD: Chocolate Parsnip Chili

Found this recipe a while back in some pregnancy magazine and thought it sounded yummy. Well, it is!! Mark and I both lapped it up ;D   

This took me about 10 to 15 minutes to prepare and cook time was 35 minutes. Enjoy!

Chocolate Parsnip Chili 
6 Servings

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 (I also did a green one)

3 cloves garlic, minced

2 teaspoons chili powder

1 tablespoon dried oregano

2 teaspoon cumin powder 

Salt and pepper, to taste 

1 29-ounce can crushed tomatoes (I used two cans)

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. Serve in your favorite bowls. 

This dish contains 400 calories per serving.