What’s Cooking in Kelli’s Kitchen

Halloween is one of those magical nights when excitement fills the air—and buckets fill with sugar. But before the costumes go on and the candy begins to flow, there’s wisdom in serving up a hearty, grounding meal. A warm bowl of chili not only keeps little ghosts and goblins fueled for a night of trick-or-treating, but also helps balance out the tidal wave of sweets sure to follow.

This week, The New York Times Cooking newsletter featured a recipe that feels tailor-made for this moment: Turkey, Lentil, and Kale Chili. It’s fast, filling, and frugal—a trio of virtues that hit the sweet spot for families looking to stretch their grocery dollars without sacrificing flavor or nutrition. With lean ground turkey, fiber-rich lentils, and the convenience of frozen kale, this dish comes together in about 30 minutes. Even better, it relies on pantry staples and ingredients often found at local food pantries.

At a time when grocery prices continue to climb and many households are feeling the pinch (especially with SNAP funding in flux), recipes like this one remind us that good food doesn’t have to be fancy or expensive. It just needs to be nourishing, adaptable, and shared. You can easily swap the turkey for beans to make it vegetarian, or add in extra veggies if you have them on hand.

So before you head out into the spooky night, take a few minutes to simmer up this comforting chili. It’ll keep everyone warm, full, and ready to take on the Halloween candy rush—one mini Snickers at a time.

**Pro tip: Make a double batch. Freeze the leftovers for a quick weeknight meal later this fall, you’ll thank yourself when the post-Halloween sugar crash hits.**

Quick Turkey Chili

By Genevieve Ko & NY Times Cooking

INGREDIENTS:

Canola Oil

1 large yellow onion, diced

3 Anaheim chiles, seeded and diced

3 garlic cloves, minced

1 jalapeno chile (seeded if you want), finely chopped

Salt and black pepper

1 # ground turkey

3 T chile powder

1 T ground coriander

2 t ground cumin

1 pack frozen kale, defrosted

2 (14.5 oz) cans diced tomatoes 

1 (4 oz) can diced green chiles

2 cups chicken broth (plus more as needed)

1 cup lentils

1 bunch cilantro, finely chopped

Garnish: lime wedges, sour cream, shredded cheese, and rice or Fritos (optional)

DIRECTIONS:

1. Heat a large Dutch oven or heavy-bottomed pot over high heat until hot.  Add a very thin sheen of oil and swirl to coat.  Add the onion and spread it into a single layer.  Cook, without stirring, until the bottoms are deeply charred.
2. Drizzle more oil into the pan.  Add the Anaheim peppers, jalapeno, and garlic.  Season lightly with salt and pepper, and cook, stirring often, until the onion is translucent.  Push the vegetables to one side of the pot.
3. Coat the empty side of the pot with oil and add the turkey.  Sprinkle the turkey and vegetables with the chili powder, coriander, and cumin.  Cook, smashing the spices and veggies into the meat, and breaking the meat into tiny pieces.  The spices should smell toasted after 2-3 minutes.
4. Add the kale and cook, stirring regularly, until any liquid has evaporated (1-2 minutes).  Add the tomatoes, canned green chiles, and stock, and bring to a boil.  Add in the lentils and return to a boil, reduce the heat to a simmer, and continue cooking until the lentils are soft, adding more chicken stock as necessary.  For a thicker chili, smash the lentils a bit.  Stir in half of the cilantro.
5. To serve, ladle the chili into bowls over rice or Fritos and garnish with the remaining cilantro, shredded cheese, sour cream, and lime wedges.