(2) 28-oz cans diced tomatoes, with liquid, no salt added
(1) 15-oz can Bush’s Best pinto beans, liquid drained
2 tsp hot pepper sauce
1 pkg 6-oz each, sliced, fresh mushrooms
3/4 cup all natural, no sugar apple juice
1 cup frozen corn, thawed
Spray pot with cooking spray, put in your chopped leftover Turkey
Add the garlic, onion and red pepper. Cook for 3 minutes and add crushed red pepper, 2 tsp Italian seasoning and fresh 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.
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