• 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

Fish Batter:

• 2 1/2 cup all-purpose flour
• 2 teaspoon baking powder
• 2 teaspoon Kosher salt
• 1 teaspoon freshly ground black pepper
• 1 1/2 cup milk
• 2 egg

For frying:

• 1 quart avocado oil

Fish:

• 3 pound cod or other firm white fish 1 five-ounce piece per serving

Sauce:

• 2 cup mayonnaise
• 2 tablespoon fresh lemon juice
• 1 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper

Chips:

• 2 pound small red potato cut into quarters
• 3 tablespoon extra virgin olive oil
• 2 clove garlic chopped
• 1 tablespoon Kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon chili powder

• 12 egg large
• 1 ½ teaspoon Kosher salt
• ½ teaspoon freshly ground black pepper
• ¾ cup cheddar cheese grated
• ¼ cup fresh chive finely chopped
• 2 tablespoon butter
• 1 onion small, thinly sliced
• 1 ½ cup frozen hash brown potato slightly thawed