Step 1

Heat the oil in a stock pot over medium heat. Add the onion, garlic, jalapeño, poblano and dry seasonings. Cook down for 5 minutes, stirring frequently.

Step 2

Add the vegan cream cheese and stir until it is melted and bubbly. Pour in the salsa verde, broth & chickpeas and stir to combine. Bring to a boil, partially cover and lower heat. Simmer for 20 minutes.

Step 3

Remove the lid and add the lime juice & cilantro. Taste and adjust the seasonings as needed.

Step 4

To serve, ladle the chili into bowls and add any of the optional toppings.