For one serving of chilli

• 150g lean beef mince, approximately 5% fat - High in protein to support muscle growth and rich in iron to help support energy levels.
  
• 80g drained kidney beans - fibre and plant protein to support gut health and keep you fuller for longer.
  
• 150g chopped tomatoes - high in lycopene, (which is also in our Magnesium Spray) an antioxidant that helps protect cells from oxidative stress.
  
• 250g mixed vegetables, such as:
  Onion, Garlic, Carrot, Celery, Courgette, Bell pepper - full of micronutrients + fibre!
  
• 1 tbsp tomato purée
  
• Smoked paprika, Ground cumin + Oregano - Anti-inflammatory spices
• Sea salt and black pepper
  

Serve with

• 1 steamed artichoke - Rich in prebiotic fibre to support digestion and a healthy gut microbiome.
  
• 100g cherry tomatoes
  

Greek yogurt and anchovy dressing

• 80g 0% Greek yoghurt - lean protein + calcium source support muscle and bone health.
  
• 1 anchovy or ½ tsp anchovy paste - A source of omega-3 fats to support brain and heart health.
  
• Lemon juice, Garlic, Black pepper - prebiotic and detox boost

Method:

1. Heat a large pan over a medium heat and brown the beef mince, breaking it up as it cooks.
   
2. Add the onion, carrots and celery and cook for around 5 minutes until softened.
   
3. Stir in the garlic, mushrooms, courgette and peppers and cook for another 5–8 minutes.
   
4. Add the smoked paprika, cumin and oregano and cook for 1 minute until fragrant.
   
5. Stir in the tomato purée followed by the chopped tomatoes and kidney beans.
   
6. Simmer gently for 30–40 minutes, stirring occasionally, until thick and rich. I like to cook it for 2 hours to get really soft!
   
7. Mix together the Greek yoghurt, lemon juice, anchovies and black pepper and serve on side.