| 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. |
