Turkish Stew

Ingredients

• 16 oz ground turkey breast
• 2 tbsps extra virgin olive oil
• 1 medium red onion, chopped
• 1/8 cup garlic
• 7 2 oz servings turkey kielbasa
• 1 cup green chilies
• 1 tbsp black pepper
• 1 cup black beans
• 1 cup navy beans
• 1 cup pinto beans
• 3 slices, medium tomatoes
• 1 large yellow pepper
• 1 medium red pepper
• 1 cup green beans
• 1 cup corn
• 3 stalks medium celery
• 8 oz baby carrots
• 16 oz kalamata olives
• 1 tbsp italian seasoning
• 1/8 tsp cloves
• 1 tbsp leaves basil
• 1/4 tsp cinnamon
• 1/4 tsp ground cardamom
• 1/4 tsp curry powder
• 1/2 tsp cumin
• 10 tbsps taco seasoning
• 1/2 tsp sea salt
• 1/2 tsp chili powder
• 3 g bay leaves
• 4 cups chicken broth
• 2 servings 1 packet sugar substitute
• 3 cups water
• 3 tbsps worcestershire sauce

Directions

1. Start with olive oil and 1/2 of the onion chopped and 1/2 of the garlic, cook in a frying pan until onions are clear and then add the turkey breast.
2. Brown well and add the green chili's and 1/2 the taco seasoning and 1 cup water, simmer until done. Add the beans and meat to a large crock pot, and add the 2 cans of low sodium chicken stock. Add all spices.
3. Slice the turkey kielbasa at an angle and add touch of olive oil and brown each side and then add to the crock. Cut and add remaining veggies and then add water just enough to cover and stir well.
4. Cook all ingredients together on low for 10 hours or medium for 8, make sure that the beans are cooked through.
5. Serve with pumpernickel rye, and a loaf of focaccia and bowls with extra virgin olive oil and balsamic vinegar to dip the bread in. Remember remove the bay leaves before serving.
6. Note: this dish has a very unique, authentic, Eastern Indian flavor to it. Give it a try, serves between 16-20.