Recipe by ACIVANCIC
"This is a deliciously spicy, chunky stew. My husband loves this during the fall and winter with nice thick slices of fresh Italian bread. Goes over really well with snowmobilers!"
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garlic powder to taste
Italian seasoning to taste
ground black pepper to taste
2 (28 ounce) cans
no-salt-added crushed tomatoes, with liquid
1 (28 ounce) can
no-salt-added whole tomatoes, with liquid
1 (15 ounce) can
hot pepper sauce
green bell pepper, chopped
fresh mushrooms, chopped
I made this for my husband and some of his teammates and they all RAVED about it!! I would recommend about half of the hot sauce. I also make rice to mix it with. Delicious!
I used 1 Tbsp of the hot sauce because the 1/2 cup seemed a bit much. It wasn't that spicy and probably could have used 2 Tbsp. This recipe is more like a cross between chili and spaghetti sauce. I left the bell pepper and onion in large chunks to make it more stew like, as well as sliced the mushrooms rather than chop. If I were to make it again, I would serve it over pasta or rice. It wasn't bad, but I have a better spaghetti sauce recipe that I can add some hot sauce to.
DELISH! Making it for the 3rd time for dinner tonight. We use Frank's Red Hot as the hot sauce and it is awesome. Totally recommend.
1/2 CUP of hot pepper sauce???? I didn't make this because that sounded like an awful lot. Has anyone tried it?
* Percent Daily Values are based on a 2,000 calorie diet.
Turkey Mushroom Stew
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 50
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