Looking for a healthy, hearty and warming recipe to have after a cold winter’s run? Try this comforting vegetarian chilli option from Instagram star, author and PT Alice Liveing’s recipe book, Clean Eating Alice: Eat Well Every Day. Full of slow-releasing carbohydrates and packed with protein, this dish is ideal for replenishing muscle glycogen stores and rebuilding damaged muscle after a run.
- 70g quinoa, rinsed
- 1 tbsp coconut oil
- 1 red onion, peeled and finely diced
- 1 garlic clove, peeled and minced
- 1 tsp ground cumin
- 1 tsp chilli powder
- 400g butternut squash, peeled and cubed
- 800g tinned chopped tomatoes
- 200g tinned red kidney beans, drained
- 1/4 of a bunch of fresh coriander, leaves chopped
- 1 red chilli, deseeded and finely sliced
- Greek yogurt, to serve
- Put the quinoa into a bowl, cover with boiling water and set aside to soak.
- Heat the coconut oil in a large frying pan over a medium heat until melted. Add the onion and garlic and fry for five to seven minutes until softened, stirring often and adding the spices in the last minute.
- Add the butternut squash and cook for five minutes, then add the chopped tomatoes and simmer for 15 minutes.
- Drain the quinoa and add to the pan along with a tin’s worth of water. Bring to the boil, then simmer for a further 15 minutes, or until the squash is tender, adding a splash of water if needed.
- Add the kidney beans for the final two minutes to warm through, then serve scattered with coriander, chilli and Greek yoghurt.
Nutrition per serving: 515kcal; Protein: 23g; Carbs: 85.5g; Sugars: 29.9g; Fat: 12.6g
Clean Eating Alice: Eat Well Every Day, by Alice Liveing (Harper Thorsons, £14.99) is out now.