This quick chili feels like a kitchen trick (and a treat)Halloween is coming, and with it the burning question of what to feed everyone to counter handfuls of miniature peanut butter cups (mmm) or multiple packets of Nerds Gummy Clusters (shudder). Genevieve Ko and I are in complete agreement on the answer: chili. Saucy, sturdy and hearty — and inherently festive, too, since it’s a dish for gathering — chili absorbs the excitement and jittery exhaustion of the day better than any frozen nugget could. Make it ahead of time if you like, so you just have to heat and serve. Try Genevieve’s new recipe, a fresh and very quick turkey chili, or one of the many great chili recipes here. (Cornbread is never a bad idea either!) Now, some announcements:
Questions? Anything on your mind? Write to me at dearemily@nytimes.com. I love to hear from you.
1. Quick Turkey ChiliGenevieve’s new 30-minute chili takes an unexpected turn, with its lentils and kale, but still wants to be topped with the craveable combination of sour cream, cilantro, cheese and lime. It’s packed with both fiber and protein.
2. Cumin Beef and Green Bean Stir-FryThere are raves from commenters on Zaynab Issa’s five-star recipe, a quick stir-fry flavored with cumin, sriracha, ginger, garlic and soy sauce. If you prep the ingredients ahead, it will be ready in minutes at dinnertime.
3. Creamy Tortellini SoupI want to swim in this silky soup, a simple luxury from Dan Pelosi that you can have for dinner within 40 minutes. Garlic bread on the side wouldn’t be wrong.
4. Crispy Sour Cream and Onion ChickenThe sorcery that is sour cream and onion dip, but applied to golden, pan-fried chicken? Ali Slagle does not disappoint! Green beans or green salad would be nice with this.
5. Sheet-Pan Shrimp TikkaThis smart, richly spiced, sweet-pepper-packed dinner from Zainab Shah is exactly what I want to eat this week. Raita would be perfect alongside. For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started. Thanks for reading and cooking. If you like the work we do at New York Times Cooking, please subscribe! (Or give a subscription as a gift!) You can follow us on Instagram, Facebook and Pinterest, or follow me on Instagram. I’m dearemily@nytimes.com, and previous newsletters are archived here. Reach out to my colleagues at cookingcare@nytimes.com if you have any questions about your account. View all recipes in your weekly plan.
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