Bean chili recipe
The beans in this bean chilli are an essential food for developing good follicle quality for fertility. They’re high in fibre, low in fat, a good source of protein, and also rich in folate, iron, and many other vitamins and minerals. Harvard researchers found that infertility was 39 percent more likely in women with the highest intake of animal protein, but women who ate a lot of plant protein were substantially less likely to have trouble trying to conceive.
- 200g chopped tomatoes, tinned
- 200g kidney beans, tinned*
- 200g aduki beans, tinned*
- ½ large carrot, peeled and diced
- 1 tbsp coconut oil
- 1 tbsp tomato puree
- 1 tsp ground cumin
- 1 bay leaf
- ½ red pepper, chopped
- 1 tsp dried oregano
- ¼ tsp cayenne pepper
- ½ red chilli, de seeded and finely chopped or 1 tsp dried chilli flakes
- ½ large stick of celery, washed and chopped small
- ½ medium onion, diced
- 1 clove garlic, finely chopped
- 20g chopped coriander
- Brown rice
- *You can use dried beans, but this will take much longer as they will need soaking overnight, see packets for instructions.
- Heat the coconut oil in a large pan over a medium heat.
- Add the chopped onions, garlic, pepper, celery and carrot. Cook until the onions are golden (approx 10 minutes).
- Once softened, add in the spices (oregano, cumin, bay leaf, cayenne and the chilli), then the tomato puree.
- Cook for a further 2-3 minutes, stirring.
- Add all the beans, including the liquid and then the tinned tomatoes.
- Bring to the boil, stir and then let it simmer for about 15 minutes.
- Keep checking it doesn’t dry out, add some water if necessary.
- Season with salt & pepper.
- The beans should be cooked through and soft.
- Sprinkle over the chopped coriander.
- Serve with brown rice & a green salad.