Sweet Potato & Black Bean Chili
This vegetarian chili takes perfectly to a host of other ingredients. Saute the onion in bacon for a smoky, meaty version, add chicken, beef or pork, or add chiles or roasted peppers.
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
SERVINGS: 8 - 10 Serving(s)
- 3 sweet potatoes, diced
- 1/2 cup vegetable oil
- 2 large yellow onions, diced
- 3 carrots, peeled and diced
- 5 stalks celery, diced
- 5 garlic cloves, chopped
- 1 tablespoon dark chili powder
- 2 teaspoons cumin
- 1 tablespoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 tablespoon salt
- 2 poblano peppers
- 2 cups sweet corn kernels
- 6 Roma tomatoes, diced
- 2 32 ounce cans red kidney beans
- 1 quart vegetable stock
For topping
- 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.
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