Harvest Chili Recipe

Rinse and cook

Rinse jasmine rice under cold water until water runs clear. Combine rinsed rice, 1.25 cups water, 1 tsp salt, and 1 tsp butter or olive oil in a small saucepan. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes more. Fluff with a fork before serving.

Prepare tofu and vegetables

Drain tofu and press gently between paper towels or a clean kitchen towel to remove excess moisture for 10 minutes. Crumble the tofu by hand or with a fork into bite-sized pieces. Dice the onion and bell peppers into roughly 1/2-inch pieces. If using fresh corn, cut kernels from the cob; if frozen, ensure they're thawed.

Sauté aromatics

Heat 2 tbsp olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add diced onion and a pinch of salt and cook 4–5 minutes until softened and translucent. Add the crumbled tofu and cook, stirring, 5–6 minutes until it begins to brown lightly. Stir in diced bell peppers and corn and cook 3–4 minutes until peppers start to soften.

Build the chili

Add tomato paste to the pot and cook 1 minute, stirring to coat the tofu and veggies. Sprinkle in ground cumin, chili powder, smoked paprika, ground coriander, and black pepper; toast spices 30–45 seconds until fragrant. Pour in the canned diced tomatoes (with juices) and 2 cups vegetable broth. Stir in cooked black beans and add the bay leaf and 1 tsp salt. Bring the mixture to a gentle simmer.

Simmer

Reduce heat to low and simmer the chili, uncovered, for 20–25 minutes, stirring occasionally, until flavors meld and the chili thickens slightly. If it becomes too thick, add up to 1/2 cup additional broth or water.

Finish

Remove and discard the bay leaf. Stir in 1 tbsp lime juice and adjust seasoning to taste with additional salt, pepper, or hot sauce. If you prefer a creamier texture, mash a quarter cup of the beans against the side of the pot and stir in.

Prep toppings

While the chili simmers, slice the avocado and radishes. Roughly chop the cilantro and cut the lime into wedges.

Serve: Spoon jasmine rice into shallow bowls or deep plates. Ladle the harvest chili over the rice. Top each bowl with sliced avocado, radishes, a sprinkle of cilantro, and a lime wedge. Offer hot sauce on the side. Enjoy warm.