I visited my mom yesterday. She fixed butternut black bean soup with a side of garlic kale, fig preserves, chicken, and special Texan corn bread.
(Note: My mom might have gotten her corn bread recipe from the side of a Quaker corn meal box.)
Doused in a modest serving of Sriracha, the dish was plenty spicy, and the heat blends well with the sweet of the fig jam.
As for modifications in the soup, mom substituted chili powder for chipotle powder and omitted red pepper flakes.
Also, there was no mirin (Japanese rice wine) available at her grocery store, so she used sake.