Turkey Breast Mushroom Stew

Ingredients
- 1 tbsp Olive oil
- 1 lb Extra lean ground turkey breast
- 2 cloves Garlic minced
- 1 Lg Onion chopped
- 1/4 tsp Crushed red pepper flakes
- 3 tsp Italian seasoning divided
- 1/2 tsp Fresh ground pepper I prefer 4 pepper blend
- 3 28oz cans Diced tomatoes no salt added
- 1 15oz can Pinto beans rinsed
- 1 tsp Franks red hot
- 1 small Zucchini sliced
- 12 oz Fresh Mushrooms sliced
Instructions
- Heat oil in a skillet over medium heat. Cook the turkey until evenly brown, stirring with a spoon to separate.1 tbsp Olive oil, 1 lb Extra lean ground turkey breast
- Add the garlic, onion and red pepper, and cook for 3 minutes2 cloves Garlic, 1 Lg Onion, 1/4 tsp Crushed red pepper flakes
- Add crushed red pepper, 2 tsp. Italian seasoning and freshly ground 4 pepper blend. Cook for 8 minutes, then transfer to a large pot.3 tsp Italian seasoning, 1/2 tsp Fresh ground pepper
- Add the tomatoes, beans and hot sauce. Stir in zucchini and mushrooms. Bring to a simmer and add remaining Italian seasoning, then reduce to low heat. Simmer for 1 hour, stirring occasionally.3 28oz cans Diced tomatoes, 1 15oz can Pinto beans, 1 small Zucchini, 12 oz Fresh Mushrooms, 1 tsp Franks red hot
Nutrition
Serving: 1cup | Calories: 200kcal | Carbohydrates: 24g | Protein: 11g | Fat: 6g