A hearty, protein-rich chilli packed with fibre and antioxidants, offering a satisfying and nourishing meal to support postpartum recovery (serves one).

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 bell pepper, chopped
• 1 tsp cumin
• 1 tsp paprika
• 400g black beans (cooked or canned)
• 150g quinoa
• 500ml vegetable broth
• 1 can chopped tomatoes

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3-4 minutes until softened.
2. Add the minced garlic and chopped bell pepper. Sauté for another 2 minutes.
3. Stir in cumin and paprika, and cook for 1-2 minutes to release the flavours.
4. Add the black beans, quinoa, and chopped tomatoes. Pour in the vegetable broth and bring to a simmer.
5. Lower the heat and let the chilli simmer for 15-20 minutes, or until the quinoa is cooked and the chilli has thickened. Adjust the seasoning with salt and pepper.
6. Serve warm with a sprinkle of fresh cilantro or a dollop of sour cream if desired.

Nutritional Rationale:

• Quinoa provides complete protein and essential amino acids.
• Black beans are high in fiber, aiding digestion and gut health.
• Bell peppers add vitamin C for immune support.