• Karine Wlasichuk

The Epitome of Shelf-Cooking : Chili's Healthy Sister, Turkey

CHILI CHILI BANG BANG

What we'll do.

Near, far, in our motor car

Oh! What a happy time we'll spend.

Bang Bang Chili Chili Bang Bang.


If you don't know this movie (Dick Van Dyke, co-written by Roald Dahl, hello!?) and the wonderful wordplay happening, click out of this page. Just kidding, you need this dreamy quarantine-friendly recipe. This was not only cost-effective, it also allowed us to stay home one extra night before a trip to the store. Indeed, it was made from cans I had at home and rice from the pantry- and honestly, for as long as I can remember, I have never said no to canned corn. What do they put in there? Is it utterly addictive. An added bonus? It also became my lunches for the following 4 days.


Complete honesty, I was insanely insomniac last night and up at 3:30 am, fully awake. Then our daughter was up at 5:30 and I have been on auto-pilot since then. The fact that I'm taking the time to upload pictures and write about a good chili prep is rather astonishing to me. Yet it's really not much, however I feel good about getting a little bit done and being happy looking back on how adorable and fun Ella was to be around (she always is, but it's fun to look back on your day and smile a lot). So ya, this short article is a small victory towards feeling awake and organised. House and kitchen are clean, food is on the table, everyone is healthy, a sip of beer and Amen. Life is good. Now go make your family a pot of turkey chili.

Here's what I used,


Corn (1 can)

Crushed tomatoes (1 400 ml can)

Black beans (1 can, drained)

Garlic (2 cloves, minced)

Shallots (4, minced)

Rice (1 1/2 cups was plenty for 2 bowls and leftovers)

Water (1 1/2 cup)

Sea salt (I used paprika-infused salt)

Black pepper

Olive oil

Ground turkey (I used half a pack)

Parsley (half a bunch, chopped- with stems!)

Cumin (1 tbsp)

Chili oil (4 tbsp, but you can use chili powder or sauce)


Optional: a handful of shredded cheese for garnish- it gives it a burrito/tacos bowl vibe and I recommend this highly

A couple of steps,


1. In a large skillet over medium-heat, heat olive oil and add shallots. Stir for 5 minutes and add salt and pepper.

2. Add turkey and stir until all the pink is gone. Add garlic and stir for an extra 1 minute.

3. Add corn and black beans (previously drained and rinsed) and half of the parsley. Stir for another 3 minutes to blend all flavours together.

4. Add crushed tomatoes, cumin and chili oil or powder/paste, and slowly stir in the water. Bring to a boil and then reduce heat.

5. Cover and let simmer for 20 to 45 minutes, depending on the time you have on hand. Stir occasionally. The concept is the same as ratatouille, the longer you let the flavours get to know each other, the better!

6. Add salt and pepper to taste and serve in bowls over rice. Sprinkle with the fresh parsley you have left and a dash of chili oil- plus shredded cheese if desired. Enjoy!