Puff pastry chili bowls
Frozen ready-to-bake puff pastry shell
1 cup(s), chopped, chopped
1 Tbsp, about 3 mashed cloves
1 medium, seeded and minced
Uncooked 99% fat-free ground turkey breast
Canned tomato paste
Canned kidney beans
15 oz, rinsed and drained
Canned diced tomatoes
Plain fat free Greek yogurt
2 Tbsp, thinly sliced
- 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.
- 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.
- Spoon ⅔ cup chili into each pastry rectangle. Top each with 1 tablespoon yogurt and 1 teaspoon scallions.
- Serving size: 1 filled pastry rectangle