Bikini-Ready Spicy Stew

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.


  1. 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.
  2. 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.
  3. In separate pan, brown lean ground turkey; use a little water or EVVO in pan to avoid stickiness if needed.
  4. Once turkey is browned, drain liquid and add cooked turkey to pot.
  5. 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.
  6. 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!

Nutritional Info:

Calories:  150 calories per 1 cup serving

Carbs:  20G, Protein:  12G, Fat:  3G