• 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

For the curry:

• 2 tablespoon extra virgin olive oil
• 2 yellow onion small chopped
• 6 clove garlic minced
• 2 teaspoon fresh ginger grated
• 2 tablespoon curry powder
• 2 teaspoon sea salt
• 16 ounce butternut squash chopped
• 2 red bell pepper chopped
• 2 carrot peeled and sliced
• 2 red Thai chile thinly sliced (optional)
• 27 ounce canned full-fat coconut milk
• 12 ounce cauliflower cut into florets
• 4 lime 1/2 juiced, rest cut into wedges for serving
• 15 ounce kale ribs removed and sliced thin
• 9 ounce frozen green peas
• 9 ounce frozen corn kernels
• freshly ground black pepper

Cauliflower Rice

• 2 tablespoon coconut oil
• 15 ounce cauliflower head
• 1 bunch fresh basil organic if possible, chopped

• 16 ounce customer selected protein to be added to dish that is already in cart