• 4 tablespoon extra-virgin olive oil
• 2 red onion medium chopped
• 2 red bell pepper large chopped
• 4 carrot medium chopped
• 4 stalk celery chopped
• 1 teaspoon Kosher salt divided
• 8 clove garlic pressed or minced
• 4 tablespoon chili powder
• 4 teaspoon ground cumin
• 3 teaspoon smoked paprika
• 2 teaspoon dried oregano
• 56 ounce canned diced tomatoes with their juices
• 60 ounce canned black beans rinsed and drained
• 30 ounce canned pinto beans rinsed and drained
• 4 cup vegetable broth
• 2 bay leaf
• 4 tablespoon fresh cilantro
• 2 teaspoon red wine vinegar

Optional garnishes:

• fresh cilantro
• avocado sliced
• tortilla chips check label for GF
• sour cream skip for dairy free and vegan
• grated cheddar cheese skip for dairy free and vegan

• 1/2 cup extra virgin olive oil
• 4 each onion medium, peeled and chopped
• 16 clove garlic peeled and chopped
• 4 each carrot large, peeled and chopped
• 4 each russet potato large, peeled and cubed
• 2 each sweet potato large, peeled and cubed
• 2 tablespoon salt
• 2 tablespoon harissa or chili paste
• 2 teaspoon ground coriander ground
• 2 teaspoon ground cinnamon ground
• 1 teaspoon ground turmeric ground
• 1/2 teaspoon Kosher salt
• 28 ounce canned whole peeled tomatoes canned and peeled. quartered
• 1 cup dried apricot dried and chopped
• 4 cup vegetable broth
• 4 cup canned chickpeas cooked
• 2 each lemon juiced
• 1 bunch Italian parsley

• 3 pound boneless skinless chicken breast
• 1 1/2 teaspoon Kosher salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon dry thyme
• ½ cup all-purpose flour
• 4 tablespoon extra virgin olive oil divided
• ½ cup chicken stock
• 2 tablespoon fresh lemon juice
• 1 1/2 tablespoon capers drained
• 4 tablespoon butter very cold
• 1 tablespoon Italian parsley chopped