In a large pot, heat 2 tablespoons of olive oil over medium heat. Once hot, add a diced yellow onion and sauté for about 5 minutes until the onion turns translucent.

Stir in 1 teaspoon each of cumin, coriander, chili flakes, and oregano, cooking for another minute until fragrant.

Add 1 diced jalapeño, 1 chopped poblano, and 1 chopped green bell pepper to the pot. Cook for an additional 5 minutes, stirring occasionally, until the peppers become tender.

Incorporate 3 minced garlic cloves, and cook for about 1 more minute.

Stir in 1 cup of corn, 1 can of drained and rinsed chickpeas, and 1 can of cannellini beans. Mix everything well and let it blend for about 2 minutes on low heat.

Pour in 4 cups of vegetable broth, ensuring all the ingredients are covered. Bring the mixture to a gentle boil, then reduce heat to low and cover. Let it simmer for about 10 minutes.

Remove about 2 cups of the chili mixture and blend it until smooth.

Pour this blend back into the pot along with a splash of milk or cream. Stir well and allow it to heat through for another 2-3 minutes.

Crumble in 1 block of tofu and gently mix it into the chili. Simmer uncovered for an additional 10-15 minutes.

Once thickened, remove the pot from heat. Squeeze the juice of 1 lime into the chili.