Turkish Stew

Ingredients

• 1 tbsp leaves basil
• 3 g bay leaves
• 1/4 tsp ground cardamom
• 1/2 tsp chili powder
• 1/4 tsp cinnamon
• 0.12 tsp cloves
• 1/2 tsp cumin
• 1/4 tsp curry powder
• 1 tbsp black pepper
• 1 tbsp italian seasoning
• 10 tbsps taco seasoning
• 1/2 tsp sea salt
• 2 tbsps extra virgin olive oil
• 4 cups chicken broth
• 3 tbsps worcestershire sauce
• 7 57 g servings turkey kielbasa
• 1 cup green beans
• 3 stalks medium celery
• 0.12 cup garlic
• 1 medium red onion, chopped
• 3 slices, medium tomatoes
• 1 medium red pepper
• 1 large yellow pepper
• 1 cup green chilies
• 3 cups water
• 1 cup black beans
• 1 cup navy beans
• 16 oz ground turkey breast
• 16 oz kalamata olives
• 8 oz baby carrots
• 1 cup pinto beans
• 2 packets sugar substitute
• 1 cup corn

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.