Photo of Puff pastry chili bowls by WW

Puff pastry chili bowls

Total Time
31 min
9 min
22 min
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.


Frozen ready-to-bake puff pastry dough

8 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 99% fat-free 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


2 Tbsp, thinly sliced


  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