This is adapted from a recipe my mom gave me, I don’t know where from.
Notes: I have added bacon to this dish, because I think bacon is a really great and tasty way to precisely measure the amount of fat I’m adding. I like to use it in lieu of trying to weigh/measure out small portions of oil, but you totally don’t have to! Another tip is that I get the bacon from the butcher counter, which gives me a thicker cut, a precise weight (the three slices are generally between 1/8 and ¼ pound) and lets me avoid having to find a use for the other ¾ pounds of bacon that come in a pack.
Servings: we generally get about 12 lunch-sized (1.5 cup) servings out of this.
- 2 lb ground turkey breast
- 3 thick slices of bacon, diced
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 2 serrano chiles, sliced
- 2ish tbsp cumin
- 2ish tbsp chili powder
- 2ish tsp cayenne
- 2 cans pumpkin puree
- 1 can pinto beans
- 1 can black beans
- 1 can diced tomatoes
- Heat the diced bacon in a large skillet over medium heat until fat is rendered and it is browned
- Add onions, garlic and serrano chiles to the bacon, sautee until the onions are softened
- Add turkey breast, 1 tbsp of cumin, 1 tbsp of chili powder, 1 tsp of cayenne, plus salt and pepper to taste
- Heat the seasoned turkey mixture until turkey is cooked through and browned.
- Transfer turkey mixture to a crockpot. Add pumpkin, beans, and tomatoes. Add remainder of seasonings, plus more to taste.
- Heat in crockpot on high for 4-6 hours, or low for 8-10 hours.
- Unplug the crockpot when you are done cooking with it, you maniac.
Weight Watchers SmartPoints breakdown:
|Ground turkey breast||0 points|
|3 Slices Bacon||3 points|
|Pumpkin puree||0 points|
|Per serving||1 point|