This hearty chilli is delicious and the ingredients are super fertility boosting. The beans are high in fiber, low in fat, rich in folate, a good source of plant based protein and many more nutrients essential for developing good quality follicles and healthy sperm. Infertility in women was been reported in a Harvard University study to be 39% higher in woman eating a higher intake of animal protein, so by introducing more plant based protein to your diet this can have a beneficial impact.
The best thing about this chilli is it is so rich and chunky, you would be tricked into thinking there was meat in this dish, making it a great option for meat lovers. The recipe is rich in the antioxidant, lycopene from the tomatoes, which is particularly beneficial for boosting sperm quality, quantity and motility. Lentils are an important plant based source of iron, folate and soluble fiber which is beneficial for gut health as it helps bind excess hormones and remove them from the body. The black beans and kidney beans are an excellent source of protein aswell as vitamin C, important to keep your immune system healthy. The guacamole topping boasts mono-unsaturated fatty acids which are associated with lower rates of ovulatory infertility and vitamins C, folate and potassium, which are all important for reproductive health.
All in all, this chilli is a delicious meat free option for dinner or leftovers for lunch the next day. As well as being easy to cook, it can be prepared in advance and heated up for evenings when you have not got time to cook but want something healthy, fertility friendly and tasty.
Nutrients: Vitamins A, C, E, K, B6, iron, fiber, folate, iron, lycopene, manganese, mono-unsaturated fatty acids, potassium, thiamin.
Male fertility boosting properties: help improve sperm quality, motility and count.
Female fertility boosting properties: help improves egg quality, ovulation, embryo implantation, stabilise blood sugar levels - suitable for PCOS diet, pre natal and pregnancy.
Serves 4
Ingredients
400g tin of kidney beans (drained and rinsed)
400g tin of black beans (drained and rinsed)
400g tin of lentils - puy, brown or green (drained and rinsed)
2 x 400g tins of chopped tomatoes
2 onions, finely chopped
2 garlic cloves, finely chopped
1 red pepper, diced
2 carrots, diced
250ml vegetable stock
1 tsp dried thyme
2 tsp ground cumin
2 tsp ground coriander
1 tsp smoked paprika
1/2 tsp cayenne pepper
1 large handful of fresh coriander, stalks and leaves finely chopped
1 tbsp extra virgin olive oil
Guacamole - 2 large avocados, juice of 1 lime, 2 spring onions sliced, 1 garlic clove finely sliced, 1/4 green chilli finely sliced, sea salt and black pepper to season.
Greek yoghurt or dairy free alternative for topping
1 lime cut into quarters to squeeze when serving
Method
1) Gently heat the olive oil in a deep pan, and fry the onions for 5 minutes until golden.
2) Add the garlic, dried thyme and spices and allow to cook for 1 minute before adding the carrots and red pepper with a splash of the stock and cook for a further 5 minutes.
3) Add the remainder of the stock, tinned tomatoes and coriander stalks and bring to the boil.
4) Simmer for 15 minutes until reduced and thickened.
5) Prepare the avocado topping by mashing the avocado with the spring onions, garlic, chilli and lime before finally seasoning.
6) Add the kidney beans, black beans and lentils and allow to simmer for up to 5 minutes and season.
7) Serve a bowl of the chilli with a serving of the guacamole, a dollop of yoghurt, a squeeze of lime and a handful of spring onions and coriander.
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L x