Three Bean Vegan Buffalo Chili with Cashew Ranch

connoisseurusveg.com

The Purple Vegan

subheading: For the Buffalo Chili:

2 tablespoons vegan butter (can sub vegetable oil)

1 medium onion, diced

2 celery stalks, diced

2 medium carrots, diced

4 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

1 to 2 cups vegetable broth

2 teaspoons ground cumin

2 teaspoons chili powder

¼ cup to ½ cup cayenne pepper hot sauce (Frank's brand is best for this recipe)

salt and pepper to taste

subheading: For the Cashew Ranch:

1 cup raw cashews, soaked in water 4 to 8 hours

1 cup unflavored soy or almond milk

2 tablespoons lemon juice

1 garlic clove

½ teaspoon salt

½ cup chopped fresh parsley

¼ cup chopped fresh chives

subheading: For Serving:

Diced avocado

Chopped Scallions

Directions at connoisseurusveg.com

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