Julio Hernandez's Sweet Potato Chili

January 4, 2020

Chef Julio Hernandez of Nectar Cantina came to win at this year’s Music City Bowl Chili Cookoff, making 800 tortillas by hand for the event to garnish each bowl of chili with a cheesy taquito alongside pickled red onions and herbs.

Ingredients

3sweet potatoes, diced

1/2cup vegetable oil

2large yellow onions, diced

3carrots, peeled and diced

5stalks celery, diced

5garlic cloves, chopped

1tablespoon dark chili powder

2teaspoons cumin

1tablespoon dried oregano

1/4teaspoon cayenne pepper

1tablespoon salt

2poblano peppers

2cups sweet corn kernels

6Roma tomatoes, diced

232 ounce cans red kidney beans

1quart vegetable stock

cilantro, chopped

sour cream

Preparation

1. Preheat oven to 425F. Roast sweet potatoes 20 minutes.

2. In large skillet over medium heat, add oil, onion, carrots, celery, and garlic and cook 10 minutes.

3. Add chili powder, cumin, oregano, cayenne pepper, and salt and cook 2 minutes.

4. Add poblanos, corn, tomatoes, beans, and stock and bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally.

5. Add sweet potatoes and simmer 5 minutes.

6. Top with cilantro and sour cream.