1. Add one tablespoon of the oil to a soup pot and heat over medium heat. 2. Once the oil is hot, add the corn, the onions, garlic, habanero, bell pepper, and mission figs. Cook until softened, about three minutes, and then remove from the pan. 3. Add remaining oil to pan. 4. Add the ground turkey and brown, about five minutes. 5. Add the vegetable mixture back to the pan with the ground turkey. 6. Add the fresh ground pepper. 7. Deglaze the turkey with the chicken stock, scraping the browned bits from the bottom of the pan. 8. Add the beans with juice from can, A.1. sauce, tomato sauce and the brown sugar. Bring to boil and reduce to simmer, about 25 minutes. Cover but stir as needed. 9. Cut puff pastry sheets into four pieces. 10. Spray bottom of soup or chili bowels with cooking spray. 11. Roll the puff pastry out with a rolling pin and form the puff pastry into the bowls. 12. Spoon in equal parts of the chili. 13. Twist the top of the puff pastry to create a seal. Be as creative as you want with the twist. 14. Brush pastry "bags" with the egg wash. 15. Cook the puff pastry according to the package directions (10 - 15 minutes). Adjust cooking time accordingly for your oven until you get the level of brown that you want. 16. Serve with cilantro and sour cream if using. 17. Drizzle with extra A,1. sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
