Puff Chili Shells


Chili served in edible puff pastry "bowls" with lots of cheese and all the toppings...doesn't that sound outrageously good?  It is!

  • Prep: 35 minutes
  • Serves: 6
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4 9



  • 1 can (19 ounces) Campbell's® Chunky™ Roadhouse - Beef & Bean Chili, prepared according to package directions

  • 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions

  • 2 tbsp. Cheddar cheese

  • 2 tbsp. chopped tomatoes

  • 1 tbsp. sour cream

  • 1 tbsp. chopped green onion


  1. Spoon 1/3 cup chili into each pastry shell.  Top with the cheese, tomato, sour cream and green onion.  Serve immediately.

  2. Easy Substitution:  You may substitute 2 1/3 cups leftover chili, warmed, for the chili in this recipe.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


Place Puff Pastry shells on ungreased baking sheets with “top” facing up. Place pastry shells about 2 inches apart on baking sheet.

To ensure that Puff Pastry shells will rise evenly, score the sides horizontally with a small knife.

Unfilled baked Puff Pastry shells may be stored in an airtight container at room temperature for up to 2 days.

Always bake Puff Pastry shells in a preheated 425°F oven. Do not bake shells in a microwave or a toaster oven.


  • VIEW:
  • Green onions (or scallions) are great, raw or cooked, for adding a mild onion flavor to dishes.

  • Before chopping, squeeze to remove excess water and seeds. You can use the pulp later for broth or soup.

On Social Media, Use #Puffpastry

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