This spicy turkey chili gets an added crunchy ending with an edible phyllo bowl.
- 10 sheets Athens® Phyllo Dough (9″x14″), thawed
- 3 tablespoons olive oil
- 8 ounces ground turkey breast or thigh
- 1/4 cup onions, finely chopped
- 1/4 cup red (or green) bell peppers, seeded and finely chopped
- 1 cup canned diced tomatoes
- 1/2 cup water
- 1 cup canned black (or red kidney) beans, rinsed and drained
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne red pepper
- 2 tablespoons butter
- Cheese shredded (optional topping)
Thaw one roll of phyllo dough, following thawing instructions on package. Preheat oven to 350°F.
In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add ground turkey, onion and peppers and cook, stirring often for about 7 to 10 minutes, or until the meat is cooked and the vegetables are tender. Stir in diced tomatoes, water and beans. Season with chili powder, garlic powder, salt, paprika and cayenne pepper. Gently simmer over low heat, uncovered, about 20 minutes, or until thickened. Remove from heat.
Unroll and cover phyllo with plastic wrap and then a slightly damp towel to prevent drying out. In a small saucepan over medium heat, melt butter with with 2 tablespoons oil. Lightly brush a 3” cup muffin pan with butter-oil mixture. Layer 5 phyllo sheets, brushing each with the butter-oil mixture. Cut phyllo stack in half lengthwise into two strips. Then cut each strip crosswise into three equal pieces. Repeat procedure with remaining phyllo. This should yield you 12 square stacks each approximately 4 1/2″ x 4 1/2 “. Place phyllo squares in the muffin cups. Carefully push phyllo into cup, pressing firmly against bottom and sides.
Bake phyllo shells in preheated 350°F oven for 5 to 8 minutes or until golden. Let cool.
Spoon filling into each shell. Serve immediately with cheese if desired.