Heat 2 tablespoons of olive oil in a large pot over medium heat. Add chopped yellow onion and sauté until translucent.

Stir in chopped jalapeno, poblano, green bell pepper, and minced garlic. Sauté for 5-7 minutes until veggies are soft.

Add corn, drained chickpeas, and drained cannellini beans. Cook for 3 minutes to meld flavors.

Pour in vegetable broth and bring to a gentle boil. Reduce heat and let it simmer for 10 minutes.

Blend one-third of the chili in a blender with milk or cream until smooth. Stir back into the pot.

Stir in crumbled tofu and simmer uncovered for 10-15 minutes to thicken.

Before serving, squeeze lime juice into the chili and stir well.