Finely dice the onion and garlic. Fry colorless with a generous dash of olive oil in a large saucepan at medium temperature. In the meantime, crumble the tofu, cut the bell pepper into 1-2 cm cubes and finely chop the jalapeño slices. Put everything together with the flour in the pot and cook briefly while stirring.

Deglaze the vegetables with the vegetable stock. Add the drained beans and spices. Simmer at medium temperature for about 10 minutes. Meanwhile, cut the spring onions into thin slices and finely chop the cilantro.

Add corn and vegan cream and let the chilli simmer for another 2-3 minutes. Serve sprinkled with spring onions and cilantro. If you like, serve lime wedges and tortilla chips with the vegan white bean chili.