Three Bean Vegan Buffalo Chili with Cashew Ranch

INGREDIENTS

2 tbsp

vegan butter ((can sub vegetable oil))

medium onion, (diced)

celery stalks, (diced)

medium carrots, (diced)

garlic cloves, (minced)

2 14 ounce cans

fire-roasted tomatoes

1 14 ounce can

cannellini beans, drained and rinsed

1 14 ounce can

chickpeas, drained and rinsed

1 14 ounce can

pinto beans, drained and rinsed

to 2 cups vegetable broth

2 tsp

ground cumin

2 tsp

chili powder

1/4 cup

to 1/2 cup cayenne pepper hot sauce ((Frank's brand is best for this recipe))

salt and pepper

1 cup

raw cashews, (soaked in water 4 to 8 hours)

1 cup

unflavored soy or almond milk

2 tbsp

lemon juice

garlic clove

1/2 tsp

salt

1/2 cup

chopped fresh parsley

1/4 cup

chopped fresh chives

Diced avocado

Chopped Scallions