Little Rock Soup Sunday Highlight: Blackberry Market

With just days left until Little Rock’s Soup Sunday fundraiser, we’re welcoming back guest blogger Kevin Shalin, the foodie known as The Mighty Rib and co-chair of this year’s event. This week, he chatted with Argenta’s Blackberry Market and shares the recipe for their Sweet Potato Black Bean Chili.  

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The 44^th Annual Soup Sunday benefiting Arkansas Advocates for Children and Families takes place on March 2 at The Venue at Westwind in North Little Rock. There will be soups and sweets galore, and you even might see a few soup-adjacent entries, like this Sweet Potato Black Bean Chili from Blackberry Market. 

“We love offering vegetarian and vegan options that resemble foods traditionally centered around meat without using meat or artificial meat products. This is a great chance to try something very unique in our regular soup rotation,’’ says co-owner Whitney Loibner. She notes the chili is gluten- and nut-free as well. Read on to try your hand at the recipe before the big event.

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Sweet Potato Black Bean Chili

SHOP
medium onion, diced
2 tablespoons garlic, minced
2 tablespoons olive oil
salt and pepper, to taste
2 tablespoons cumin
2 tablespoons smoked paprika
2 tablespoons chili powder
2 (15-ounce) cans fire-roasted tomatoes
6 ounces chipotle in adobo sauce, finely diced
1 (4-ounce) can green chiles
2 quarts veggie stock
1/2 cup coffee
4 cups sweet potatoes, diced and roasted in extra virgin olive oil
2 (15-ounce) cans black beans
2 cups frozen roasted corn
1/4 cup cilantro, chopped
1/2 cup lime juice

PREPARE
In a large soup pot, saute onions and garlic with salt and pepper in olive oil. Add cumin, smoked paprika, and chili powder to coat. Stir in tomatoes, chipotle, and green chiles. Pour in stock and coffee. Bring to a boil and then turn down to low. Add remaining ingredients and cook until all are tender and well incorporated. Season with salt and pepper to taste. Serve warm.

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