Instructions

1. Start by preparing roo, and roasting red pepper over open flame
2. Place Pita bread on baking sheet.
3. Brush melted butter over Pita, and sprinkle with Parmesan Cheese.
4. Place in 300 Degree oven
5. Remove after baking for 8-10 Minutes
6. Once bell pepper is roasted and blackened all the way around, remove from heat and run under cool water.
7. Rub off burned skin, open up and clean out core and seeds.

Black Bean Chowder:

1. Render pot hot over med-high heat with olive oil
2. Chop Red onion and add to pot.
3. Pour in red wine and allow to cook off
4. Peel and slice garlic, add to pot with onion
5. Chop roasted bell pepper and add to pot.
6. Add in Cumin and mix well
7. Cut corn from cob and add to pot, (can use shoepeg corn in can)
8. Add in chicken bouillon, and whole milk.
9. Add in 2 Tbsp. of roo, mixing chowder well to reach thickened consistency.
10. Add roo in small amounts until correct thickness is achieved
11. Add Black beans

To Serve:

1. Ladle chowder in large serving bowl
2. Garnish with fresh cilantro leaves on one side of bowl and place 2 Avocado slices over cilantro leaves
3. Add a teaspoon of black beans to side of cilantro
4. Add couple drops of Chili Paste, and dredge with toothpick to swirl
5. Serve