A hearty, protein packed meal that’s perfect for postpartum recovery (serves four).

Ingredients:

• 450g ground beef
• 400g kidney beans (canned, drained)
• 400g diced tomatoes (canned)
• 5g chilli powder

Instructions: 

1. In a large pan, bring the ground beef over medium heat, breaking it up into small pieces with a spoon as it cooks. Cook until the beef is no longer pink, usually for around 5-7 minutes. 
2. Once the beef is browned add the kidney beans, diced tomatoes, and chili powder to the pot. Stir to combine. 
3. Reduce the heat to low and let the chili simmer for 15–20 minutes, allowing the flavors to meld together and the chili to thicken. Stir occasionally to prevent burning.
4. Allow the chili to cool completely before transferring it to freezer-safe containers or bags. 
5. Portion it out into individual servings for easy reheating. Label with the date and store in the freezer for up to 3 months. 
6. To reheat, simply thaw the chili overnight in the fridge or heat it directly from frozen. You can warm it up on the stovetop over low heat or microwave it in a microwave-safe container, stirring occasionally until heated through.