In a large pot or Dutch Oven over medium heat, add cooking oil and saute the chopped onions until translucent, 2-3 minutes.
Add the minced garlic and saute for 1-2 minutes. Then, add celery, peppers, and carrots and saute for 5 minutes.
Add quinoa, lentils, beans, seasonings, broth and mix well. Reduce the heat to low, cover the pot, and let the ingredients cook for 25 minutes, or until lentil and quinoa are soft and have absorbed most of the broth.
Stir in the cashew cream until it is fully incorporated.
The chili is done. Quinoa and lentils are highly absorbent. Feel free to add more vegetable broth to reach your desired consistency for your chili.
Top with avocado, jalapenos, cilantro, and enjoy!