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
Heat oil in a skillet over medium heat. Cook the turkey until evenly brown, stirring with a spoon to separate.
Add the garlic, onion and red pepper, and cook for 3 minutes.
Add crushed red pepper, 2 tsp Italian seasoning and freshly ground 4-pepper blend. Cook for 8 minutes, then transfer to a large pot.
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.
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