Why This Became a Staple in Our Kitchen
Slow cooker turkey chili became one of our most-used recipes in the first year post-op. The reasons are straightforward: it is high in protein, easy to portion, keeps well in the fridge for several days, and takes almost no active effort to make. When energy is low in the early post-op months – and it often is – having a meal that essentially makes itself while you rest is not a small thing.
Turkey is leaner than beef, which makes it easier to tolerate in the early months when fatty foods can cause discomfort. The chili format also means the texture is soft and easy to eat without much chewing effort, which matters more than most people anticipate in the weeks after surgery. We made this on Sunday evenings and had lunches sorted for half the week.
Ingredients (serves 6-8 small bariatric portions)
500g lean turkey mince
1 tin (400g) chopped tomatoes
1 tin (400g) kidney beans, drained and rinsed
1 tin (400g) black beans, drained and rinsed
1 medium onion, diced
2 cloves garlic, minced
1 red pepper, diced
1 tsp cumin
1 tsp smoked paprika
half tsp chili powder (adjust to taste)
half tsp oregano
salt and pepper to taste
200ml chicken stock (low sodium)
Method
1. Brown the turkey mince in a pan with a small amount of oil until cooked through. This step is optional if you are short on energy – you can add it raw to the slow cooker, though browning adds flavour.
2. Add the browned mince, onion, garlic, red pepper, tomatoes, beans, spices, and stock to the slow cooker.
3. Stir to combine. Set to low for 6-8 hours or high for 3-4 hours.
4. Taste and adjust seasoning before serving.
Bariatric Serving Notes
Start with a small portion – roughly 3 to 4 tablespoons in the early months. The protein content from turkey and beans combined is excellent. If beans cause discomfort initially (some post-sleeve patients find high-fibre foods need introducing gradually), rinse them very thoroughly and start with a smaller quantity.
This freezes well in individual portions, which makes it ideal for batch cooking. We used small freezer containers to make grab-and-heat portions for busy days.
Sources
BOMSS – Guidelines on the peri-operative nutritional management of bariatric patients
NHS – Eating well after bariatric surgery
NICE CG189 – Obesity: identification, assessment and management
About this content
This blog is written by James and Kirsten, a couple from the UK who had gastric sleeve surgery together in March 2024.
We started this blog because we couldn't find any sources of content that details before surgery, the surgery and then life post surgery - so we decided to write one ourselves.
Everything on this site is based on our own experience and the research we have done along the way. It is not medical advice. Gastric sleeve surgery is a serious procedure and every patient's journey is different. Please always consult your own bariatric team or GP before making any decisions about your health or treatment.
Some posts on this site may contain featured or sponsored content, or affiliate links. Where this is the case, it will always be clearly stated at the top of the article. Our opinions are always our own.
Publish Date: 22 July 2024 | Last Reviewed: 6 June 2026 | Next Planned Review: 6 December 2027