Taco Chili With Nacho Cheeze Sauce

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1 tbsp extra virgin olive oil

1 small onion, peeled and diced

2 garlic cloves, peeled and minced

1 cup dry kidney beans (or 2 cups cooked)

1 cup dry black beans (or 2 cups cooked)

1 tbsp ground cumin

1 tbsp ground chili powder

One 5.5 oz can tomato paste

1 & 1/4 cup frozen corn kernels

One 28-oz can diced tomatoes

2 tsp homemade taco seasoning (or packaged seasoning, to taste)

1/4 cup chopped fresh Cilantro

To garnish: Nacho cheeze sauce, crushed tortilla chips, and non-dairy cheese

3/4 cup raw cashews

1/4 cup + 1 tbsp nutritional yeast

1/3 cup water

1/4 cup salsa (I used Medium heat)

2 tsp chili powder

1 tsp ground cumin

1/2 tsp garlic powder

Shake red pepper flakes

1/2 tsp kosher salt

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