Turkey Pumpkin Chili

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:

Servings 10-12
Ground turkey breast 0 points
3 Slices Bacon 3 points
Onion/Garlic/Chiles 0 points
Spices 0 points
Pumpkin puree 0 points
Beans 0 points
Tomatoes 0 points
Per serving 1 point

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