1    Combine flour, salt and pepper in resealable plastic storage bag. Add turkey cubes and shake well to coat. Heat 2 tablespoons oil in large skillet over medium heat until hot. Add turkey and brown on all sides in batches, about 5 minutes per batch. Transfer to slow cooker.

2    Heat remaining 2 tablespoons oil in skillet. Add onions and cook and stir over medium heat 3 minutes or until golden. Stir in garlic and cook an additional 30 second. Transfer to slow cooker.

3    Stir in tomatoes with juice, beans, raisins, curry powder and red pepper flakes. Cover; cook on LOW 1 hour. Stir in line juice. Sprinkle with cilantro and green onion. Adjust seasonings, if desired. Server over rice, if desired.

 INGREDIENTS

4 tbsp    all purpose flour 1 tsp    salt 1/2 tsp    black pepper 2 lb    turkey breast meat cut n cubes 4 tbsp    vegetable oil, divided 2 small    onions chopped 2 cloves    garlic, minced 2 cans    14.5 oz diced tomatoes 20 cans    15oz black beans rinsed 1 cup    chicken broth 2/3 cup    rasins 1/2 tsp    curry powder 1/4 tsp    crushed red pepper flakes 2 tbsp    lime juice 2 tbsp    minced fresh cilantro 2 tbsp    minced green onion 4 cups    cooked rice