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Black Bean Veggie Chili for a Crowd

Haylie Pomroy Group
  • 170 minutes
  • Serves 12

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