Hello and welcome to Five Weeknight Dishes.

Everything feels a bit wonky in my world, but one bright note: It’s fall, and I’m thrilled about it. Apple cider, falling leaves, Fair Isle sweaters. And when the weather turns cooler, I want to make chili. I’ll repurpose the chili in tacos and on top of baked potatoes or hot dogs later in the week. If chili is not your thing, there are four more dishes to choose from that I hope will get you into the kitchen and cooking.

Here are five dishes for the week:

1. Turkey Chili

There are so many great chilis on NYT Cooking, but this one is a big reader favorite. It’s fast, delicious and can be made with pretty much any ground meat.

By: Pierre Franey

Yield: 6 servings or more

Total time: 35 minutes


  • 1 tablespoon olive oil
  • 2 pounds ground turkey, white and dark combined
  • 2 cups coarsely chopped onions
  • 2 tablespoons chopped garlic
  • 1 large sweet red pepper, cored, deveined and coarsely chopped
  • 1 cup chopped celery
  • 1 jalapeño pepper, cored, deveined and finely chopped
  • 1 tablespoon fresh oregano, chopped, or 1 tablespoon, dried
  • 2 bay leaves
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 3 cups canned diced tomatoes
  • 2 cups chicken broth, fresh or canned
  • Salt and freshly ground pepper to taste
  • 2 15-ounce cans of red kidney beans, drained
  • 2 cups shredded cheddar cheese
  • 1 cup sour cream (optional)
  • Sliced lime for garnish (optional)


1. Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.

2. Add the onions, garlic, sweet pepper, celery, jalapeño pepper, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.

3. Add the tomatoes, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.

4. Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with cheddar cheese, and sour cream and lime wedges, if desired.

2. Sheet-Pan Miso Chicken With Radishes and Lime

I absolutely love this one-pan dinner. Radishes might seem like an unusual choice, but when hit with high heat, they soften and sweeten, making them the perfect counterpoint to salty, miso-glazed chicken. If my crew is particularly hungry, I add cubed potatoes to cook with the radishes.

By: Yasmin Fahr

Yield: 4 servings

Total time: 45 minutes


  • 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds total)
  • 2 tablespoons olive oil
  • Kosher salt and black pepper
  • 1 tablespoon ghee or unsalted butter, at room temperature
  • 1 1/2 teaspoons white miso paste
  • 1 pound trimmed radishes, halved, if large
  • 1 lime, cut in half
  • 2 scallions, light green and white parts only, thinly sliced
  • Black or white sesame seeds, for sprinkling (optional)


1. Heat oven to 450 degrees. Place one rack in the middle of the oven and another about 6 inches from the broiler.