Slow Cooker Beef and Black Bean Chili Soup
A rich, savory ground beef chili soup with fire-roasted tomatoes, sweet corn, black beans, and colorful bell peppers. Perfect for easy 4-serving batch prepping with no added sugar.
Prep
15 min
Cook
360 min
Total
375 min
Makes
4 servings
Created together. Shared with you.
Made by Mendy + Lila
Mendy 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 HealthComfortably 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
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Steadier 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
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
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
360 min
Total
375 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
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 a large skillet over medium-high heat…
- 01
Heat a large skillet over medium-high heat…
Heat a large skillet over medium-high heat at 375°F (190°C).
Tap card to mark done - 02
Add the extra lean ground beef to…
Add the extra lean ground beef to the skillet and cook for 6 to 8 minutes, breaking it apart with a wooden spoon until browned throughout.
Look for: browned throughout
Tap card to mark done - 03
Drain any excess fat from the ground…
Drain any excess fat from the ground beef and transfer the cooked beef into the insert of a 6-quart slow cooker.
Tap card to mark done - 04
Add the diced bell pepper
Add the diced bell pepper, canned black beans (rinsed and drained), canned sweet corn (drained), canned fire-roasted diced tomatoes with their juices, beef broth, chili powder, ground cumin, garlic powder, and dried oregano into the slow cooker.
Tap card to mark done - 05
Stir all ingredients thoroughly until the spices…
Stir all ingredients thoroughly until the spices are evenly distributed throughout the soup liquid.
Look for: the spices are evenly distributed throughout the soup liquid
Tap card to mark done - 06
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 bell peppers are tender and the flavors have blended.
Look for: the bell peppers are tender and the flavors have blended
Tap card to mark done - 07
Stir in salt and black pepper to…
Stir in salt and black pepper to taste. Taste to ensure the soup is well-seasoned and piping hot.
Tap card to mark done - 08
Divide the chili soup evenly into 4…
Divide the chili soup evenly into 4 equal portions for meal prep or immediate serving. Store remaining portions in airtight container in the refrigerator for up to 4 days.
Ready when: everything is assembled and ready to enjoy
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