INGREDIENTS:

• 1 tbsp olive oil
• 1 1/4 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:

Heat oil in a skillet over medium heat. Cook the turkey until browned, stirring with a spoon to separate and brown evenly. Add the garlic, onion and red pepper. Cook for 3 minutes and 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 with the liquid, the pinto beans with the liquid, the cooked turkey bacon and the hot sauce. Stir in the zucchini and mushrooms. Bring to a simmer and add 1 tsp Italian seasoning, then reduce to low heat. Cook for 1 hour, stirring occasionally. Serve over brown rice.

NUTRITIONAL VALUE per serving:

Serves 8

Calories: 200
Protein: 11 g
Carbohydrates: 24 g
Fat: 6 g
Dietary Fiber: 6 g