With all this thinking about bikini season being here, I thought I would share one of my favorite recipes to have when I am trying to eat light and low calorie, but still get a great flavor. This stew is super easy to make and makes such a large amount you can have it all week. Before you know it, you will be pulling our your own itty-bitty yellow-polka-dot bikini!
- 1 can organic diced tomatoes in liquid
- 1 can organic black beans (rinsed and drained)
- 2 cups chopped kale
- 1 parsnip
- 1 cup corn (frozen or fresh)
- 1 butternut squash (diced and frozen or fresh)
- 1 sweet potato (diced and frozen or fresh)
- 1 poblano chili
- 2 adobo chili’s in adobo sauce, chopped fine
- 1 tbsp cumin
- 1 tbsp chili powder
- 1tsp cinnamon
- 1 tsp garlic powder
- 1 tsp cayenne pepper
- 1 lb lean ground turkey
- 2-3 cups water or low sodium vegetable broth (water is obvious the lowest calorie choice but the broth gives a touch more flavor)
- 1 Avocado and/or tortilla strips for garnishments
I prefer to cook this stew in a Crock Pot so I can just dump all the ingredients in and forget about it during the day. If you do not have a Crock Pot, a large pot would work fine too.
- Throw all ingredients (except for ground turkey) into slow cooker or pot. Once all ingredients are inside, add 2-3 cups of water to pot so that the water is just skimming the surface of the vegetables.
- If using Crock Pot: cover top of Crock Pot and turn on low for 8 hours or, high for 4. If using stove top: cover pot, turn stove on, and bring water in pot to a boil. Once water is brought to a boil, cover and reduce heat to medium-low to let simmer.
- In separate pan, brown lean ground turkey; use a little water or EVVO in pan to avoid stickiness if needed.
- Once turkey is browned, drain liquid and add cooked turkey to pot.
- Crock Pot: Cover pot and let cook for the time allotted (depending on what setting you are using). Stir occasionally, if possible. For Stove: Leave covered and let simmer for approx 30 minutes. At that point, turn stove to low and let simmer another 15-20 minutes.
- Serve in 1 cup portions. Slice fresh avocado or tortilla strips on top. This soup is also good with a warm tortilla on the side if you want something a little heartier with your meal!
TIP: Since this recipe makes so much, I like to divide the leftovers into one cup servings and store in individual freezer Ziploc bags (each bag holds its own serving). Then when I am heading out for the day, I can just grab a bag in the morning and its defrosted by the time I am ready for lunch! Just pour into bowl, heat up, and enjoy a warm and healthy meal anywhere!
Calories: 150 calories per 1 cup serving
Carbs: 20G, Protein: 12G, Fat: 3G