Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for about 5 minutes until translucent.

Stir in cumin, coriander, and oregano, cooking for 1 minute until aromatic.

Add diced jalapeno, poblano pepper, green bell pepper, and minced garlic. Sauté for 5-7 minutes until softened.

Incorporate corn, chickpeas, cannellini beans, and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.

Blend about 2 cups of the chili with milk until smooth. Return to pot and stir well.

Crumble in tofu and simmer uncovered for 10-15 minutes, allowing flavors to meld.

Stir in lime juice. Adjust seasoning and serve garnished with cilantro, avocado, and tortilla chips.