Optional: Heat the olive oil in a skillet over medium heat. Add the onion and half the salt. Sauté until translucent and fragrant, about 4-5 minutes. Add the garlic and sauté for another 1-2 minutes. Remove from the heat.

Add all the chili ingredients besides the lime juice and cilantro to a crockpot. Mix together and cook on high for 4 hours or low for 7-8 hours.

Meanwhile, add the silken tofu and non-dairy milk to a blender. Blend together until completely smooth.

When the chili is done, add the silken tofu cream and mix together. If you want your chili thicker, you can use an immersion blender to blend some of it together.

Add the lime juice and mix together. Garnish with fresh cilantro and enjoy!