Ingredients
1
tablespoon canola oil
1
container (8 oz) refrigerated prechopped tricolor peppers
1
large onion, chopped (1 cup)
1
tablespoon finely chopped garlic
1
lb ground turkey
1
can (28 oz) baked beans with bacon and brown sugar sauce, undrained
1
can (15 or 19 oz) Progresso™ red kidney beans, drained, rinsed
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
cup Old El Paso™ Thick ’n Chunky hot salsa (from 16-oz jar)
1/4
cup yellow mustard
Preparation
In 4-quart Dutch oven, heat oil over medium-high heat. Cook peppers, onion and garlic in oil 5 minutes, stirring occasionally. Add turkey; cook 6 minutes, stirring occasionally, until turkey is no longer pink and vegetables are tender.
Add remaining ingredients; stir to combine. Heat to boiling; reduce heat to medium-low. Cook uncovered 15 minutes, stirring occasionally, until thoroughly heated.
