Julio Hernandez's Sweet Potato Chili

January 4, 2020

Kory Cheshier

Chef Julio Hernandez of Nectar Cantina came to win at the 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. Julio is now chef and owner of Maiz de la Vida in Paseo South.

Ingredients

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

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.