![6832096.jpg](https://cdn.statically.io/img/www.eatingwell.com/thmb/hdMwuFZFcpwpRmKsZh5Ap65dRL0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6832096-df5bb18163664f38807588cb57e9875b.jpg)
Ingredients
-
1 tablespoon olive oil
-
2 ½ cups chopped parsnips
-
1 ½ cups chopped white onions
-
1 ½ cups chopped poblano peppers
-
4 garlic cloves, minced
-
1 teaspoon ground cumin
-
1 teaspoon dried oregano, preferably Mexican oregano
-
½ teaspoon chili powder
-
2 (15.5 ounce) cans no-salt-added white beans, rinsed
-
2 ½ cups lower-sodium no-chicken broth or vegetable broth
-
½ teaspoon salt
-
¼ cup chopped fresh cilantro
-
¼ cup thinly sliced scallions, green and light green parts only
-
Hot sauce, shredded sharp Cheddar cheese and sour cream for garnish
Directions
-
Select Sauté setting on a 6-quart programmable multicooker (such as an Instant Pot). (Times, instructions and settings may vary according to cooker brand or model.) Select High temperature setting and allow to preheat. Add oil to the cooker; heat until fragrant, about 1 minute. Add parsnips, onions, poblanos and garlic; cook, stirring occasionally, until the vegetables just soften, about 5 minutes.
-
Stir cumin, oregano and chili powder into the onion mixture; cook, undisturbed, for 1 minute. Stir in beans, broth and salt. Press Cancel.
-
Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select the Manual/Pressure Cook setting. Select High pressure for 10 minutes. (It will take 5 to 15 minutes for the cooker to come up to pressure before cooking begins.)
-
Let the pressure release naturally for 10 minutes. Carefully turn the steam release handle to Venting position, and let the steam fully escape (the float valve will drop; this will take 8 to 10 minutes). Turn off the cooker. Carefully transfer 1 cup of the chili to a food processor; pulse until smooth, 4 to 5 times. Return to the cooker.
-
Ladle the chili evenly into 6 bowls. Sprinkle evenly with cilantro and scallions; serve with hot sauce, cheese and sour cream, if desired.
Tips
To make ahead: Refrigerate for up to 5 days or freeze for up to 6 months.
Nutrition Facts (per serving)
294 | Calories |
6g | Fat |
51g | Carbs |
12g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Serving Size about 1 cup | |
Calories 294 | |
% Daily Value * | |
Total Carbohydrate 51g | 19% |
Dietary Fiber 14g | 50% |
Total Sugars 9g | |
Protein 12g | 23% |
Total Fat 6g | 7% |
Saturated Fat 1g | 3% |
Vitamin A 519IU | 10% |
Vitamin C 37mg | 41% |
Folate 73mcg | 18% |
Sodium 461mg | 20% |
Calcium 123mg | 9% |
Iron 4mg | 22% |
Magnesium 124mg | 29% |
Potassium 819mg | 17% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.