seven soups: black bean & sweet potato chili

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fall is here, dear ones, and it’s coming on soup season. i personally love soup, but my specialty was always chicken noodle or a meaty enchilada soup. so i’m looking to upskill by souping the eff out this fall. i thought i’d put up a nice bunch o’ recipes from my tinkering. why not seven? to start we have a super super simple supper of sweet…potato chili. this is so easy and so delicious.


  1. 2 cans black beans, drained and rinsed
  2. 1 sweet potato, diced into 1/2 inch cubes
  3. 1 tablespoon olive oil
  4. 1 small yellow onion, chopped
  5. 1 clove garlic, minced
  6. 3 teaspoons cumin
  7. 1 teaspoon dried oregano
  8. 2 tablespoons chili powder
  9. 1 teaspoon paprika
  10. 1 15 oz can of fire roasted diced tomatoes, drained
  11. 2 cups vegetable broth


  1. heat the olive oil in a soup pot or dutch oven, add in the onion, garlic and then the sweet potato and cook until onion is translucent
  2. add in the spices- cumin, oregano, paprika & chili powder and cook until fragrant
  3. add the tomatoes, broth & black beans and cover, heat to a boil
  4. once boiling, reduce heat to simmer & cook until potatoes are tender, about 30 minutes

the end.


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