Puff pastry chili bowls
9
Points®
Total time: 31 min • Prep: 9 min • Cook: 22 min • Serves: 6 • Difficulty: Easy
Lean turkey chili gets a lot more interesting when you serve it in puff pastry “bowls.” The pastry is rolled thin to give it more surface area, cut into rectangles, and baked until it rises into flaky layers. You then tap down the middle of each pastry rectangle to form an indentation for the chili to go into. The chili is mild and family-friendly—so if you’d like a little heat, either leave the seeds in the jalapeño or pass hot sauce at the table.


Ingredients
Frozen ready-to-bake puff pastry dough
8⅔ oz
Cooking spray
5 spray(s)
Uncooked onion
1 cup(s), chopped, chopped
Garlic paste
1 Tbsp, about 3 mashed cloves
Jalapeño pepper
1 medium, seeded and minced
Uncooked ground turkey breast
8 oz
Chili powder
1 Tbsp
Tomato paste
1 Tbsp
Kosher salt
½ tsp
Canned kidney beans
15 oz, rinsed and drained
Canned diced tomatoes
14½ oz
Plain fat free Greek yogurt
6 Tbsp
Scallions
2 Tbsp, thinly sliced
Instructions
1
Preheat oven to 400°F. Line a large baking sheet with parchment paper. Roll puff pastry into a 10 x 12–inch rectangle. Cut pastry into 6 (5 x 3–inch) rectangles. Arrange dough rectangles on prepared baking sheet and pierce each several times with a fork. Bake at 400°F until puffed and lightly browned, 12-13 minutes. Press the middle of each rectangle with a spoon to create an indentation.
2
While dough cooks, heat a large nonstick skillet over medium-high heat. Spray pan with cooking spray. Add onion, garlic, and jalapeño and cook 2 minutes. Add turkey and cook, stirring to crumble, 3 minutes. Add chili powder, tomato paste, salt, beans, and tomatoes. Reduce heat to low, and simmer until thickened, 4-5 minutes.
3
Spoon ⅔ cup chili into each pastry rectangle. Top each with 1 tablespoon yogurt and 1 teaspoon scallions.
4
Serving size: 1 filled pastry rectangle
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