Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is NOT safe for those who are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Watch for unspecified food starch in pre-shredded cheese: it's safest to grate your own from a block.


"Good motives butter no parsnips, and hell is paved with buttered parsnips." -Irvin S. Cobb, Author

The refrigerator light goes on...

Chili is the best. Easy to make, simple to clean up, great for leftovers, and really great for you. I like this white bean version because it uses the sweetness of parsnips and the creaminess of the beans - and the potatoes work great for thickening. Your kids won't even know there are vegetables in it - the parsnips are easily mistaken for more potatoes.



White Bean Chili

Servings: 4 | Serving size: about 2 cups

Cooking Time: 60 Minutes

This recipe can easily be multiplied, cut in half to serve 2, and makes great leftovers.

White Bean Chili recipe from Dr. Gourmet


  • 1 tsp. olive oil
  • 1 large white onion (diced)
  • 2 large parsnips (peeled and cut into 1/2 inch dice)
  • 1 lb. russet potatoes (peeled and cut into 1/2 inch dice)
  • 4 cups no salt added vegetable stock
  • 2 15-ounce cans no salt added white beans (drained and rinsed)
  • 1 tsp. ground cumin
  • 2 tsp. chili powder
  • 1 tsp. paprika
  • 1 tsp oregano
  • 1/4 tsp. salt
  • 1/2 cup 2% milk
  • 4 ounces reduced-fat Cheddar or Monterey Jack cheese (grated)
  • 1/2 cup cilantro leaves

Place the olive oil in a saucepan over medium heat.

Add the onion and cook slowly for 5-10 minutes or until the onions are soft.

Add the parsnips, potatoes, vegetable stock, beans, cumin, chili powder, paprika, oregano, and salt, stir, and reduce heat to low.

Simmer the soup for 40 minutes, stirring occasionally.

Add the milk and the cheese and stir until the cheese melts.

Add the cilantro, stir, and serve immediately.

Nutrition Facts

Serving size: about 2 cups

Servings: 4

Amount Per Serving

Calories 504 Calories from Fat 108
% Daily Value
Total Fat 12g
    Saturated Fat 7g 30%
    Monounsaturated Fat 4g
    Trans Fat 0g
Cholesterol 30mg 10%
Sodium 545mg 24%
Total Carbohydrates 72g 56%
    Dietary Fiber 15g 60%
    Sugars 9g
Protein 30g
Vitamin A 15% Vitamin C 36%
Calcium 52% Iron 40%
Vitamin K 18 mcg Potassium 1678 mg
Magnesium 155 mg