Place the butter into a large pot and set over medium heat. Melt the butter, then add onion, celery, carrots, and garlic. Sauté until the veggies begin to soften, about 10 minutes.
Add tomatoes, cannellini beans, chickpeas, pinto beans, 1 cup of broth, cumin, chili powder, and ¼ cup of hot sauce to the pot. Stir a few times to incorporate the ingredients. Raise heat and bring to a simmer. Lower heat and allow to simmer, uncovered, for 30 to 60 minutes. I like to go the full 60 minutes, until the beans begin to break down, but it's up to you. Add up to an additional cup of broth during cooking if the chili becomes too thick.
Taste test and add up to an additional ¼ cup of hot sauce. Season with salt and pepper to taste.
Ladle into bowls and top with cashew ranch, avocado, and scallions. Serve.
Nutrition information does not include avocado or scallions.
Three Bean Vegan Buffalo Chili with Cashew Ranch
Amount Per Serving
Calories 446Calories from Fat 156
% Daily Value*
Saturated Fat 3.2g16%
* Percent Daily Values are based on a 2000 calorie diet.