“Turkey Breast Mushroom Stew…”

Ingredients:

• 1 tbsp olive oil
• 3/4 lb extra lean ground turkey breast
• 2 cloves garlic, chopped
• 1 large onion, chopped
• 1 large red

  pepper, chopped

• 1/4 tsp crushed red pepper flakes
• 3 tsp Italian seasoning, divided
• 1/2 tsp freshly ground 4-pepper blend
• 3 28-oz cans diced tomatoes, with liquid, no salt added
• 1 15-oz can Bush’s Best pinto beans, with liquid
• 3 strips cooked extra-lean turkey bacon, chopped
• 2 tsp hot pepper sauce
• 1 small zucchini, sliced
• 12 oz fresh mushrooms, sliced

Instructions:

1. Heat oil in a skillet over medium heat. Cook the turkey until evenly brown, stirring with a spoon to separate.
2. Add the garlic, onion and red pepper, and cook for 3 minutes.
3. Add crushed red pepper, 2 tsp Italian seasoning and freshly ground 4-pepper blend. Cook for 8 minutes, then transfer to a large pot.
4. Add the tomatoes, beans, turkey bacon and hot sauce. Stir in zucchini and mushrooms. Bring to a simmer and add remaining Italian seasoning, then reduce to low heat. Cook for 1 hour, stirring occasionally. Serve over brown rice.