INGREDIENTS
1 1/2 tbsp
olive oil (Phase 3 only; use broth or water for Phase 1)
2
onions, chopped
8
garlic cloves, chopped
2 1/2 tbsp
chili powder
1 tbsp
ground coriander
2 tsp
chipotle chile powder (if you like a milder chili, use less)
2 14.5 ounce cans
fire-roasted tomatoes
1 lb
dried black beans, rinsed
2 tsp
dried oregano
Sea salt
1
butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 3 cups)
1/2 cup
quick-cooking barley
Lime wedges
Diced red onion or green onion
Chopped fresh cilantro
Pickled jalapeño rings