Batch-Prep Slow Cooker Turkey And Black Bean Chili
A comforting, family-friendly batch-prep chili packed with lean protein and fiber. It uses fully cooked vegetables and zero added sugar, reheating beautifully for 2 to 3 days of easy leftovers.
Prep
15 min
Cook
240 min
Total
255 min
Makes
6 servings

Created together. Shared with you.
Made by Bridgette + Lila
Bridgette created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
240 min
Total
255 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Saucepan
Time saver
Storage & Reheating: This chili tastes even better the next day as the spices meld. Reheat in a saucepan on the stove over medium heat for 5 to 7 minutes, adding a splash of water if it has thickened too much in the fridge.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 8 steps complete
Next: Heat the olive oil in a large…
- 01
Heat the olive oil in a large…
Heat the olive oil in a large skillet over medium-high heat on the stove.
Tap card to mark done - 02
Add the chopped yellow onion and red…
Add the chopped yellow onion and red bell pepper to the skillet. Cook for about 5 minutes, stirring frequently, until they begin to soften and become translucent.
Look for: they begin to soften and become translucent
Tap card to mark done - 03
Add the minced garlic clove and cook…
Add the minced garlic clove and cook for 1 minute more, until highly fragrant.
Look for: highly fragrant
Tap card to mark done - 04
Add the ground turkey to the skillet
Add the ground turkey to the skillet, breaking it up with a wooden spoon. Cook for 6 to 8 minutes until it is completely browned and no pink remains.
Look for: it is completely browned and no pink remains
Tap card to mark done - 05
Transfer the turkey and cooked vegetable mixture…
Transfer the turkey and cooked vegetable mixture into the slow cooker.
Tap card to mark done - 06
Add the canned black beans
Add the canned black beans, canned diced tomatoes (along with their juices), and chili powder to the slow cooker. Stir well to combine all ingredients.
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Cover the slow cooker with its lid…
Cover the slow cooker with its lid and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chili has thickened and the flavors are fully merged.
Look for: the chili has thickened and the flavors are fully merged
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Serve hot
Serve hot. For meal prep, let the remaining portions cool completely at room temperature before transferring to airtight containers. Store in the refrigerator for up to 3 days.
Ready when: everything is assembled and ready to enjoy
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