Heat water in an uncovered pot. Add onion, garlic, green chiles. Sautéed for a few minutes. Add dry soy curls and continue sautéing. Add water, when necessary, to avoid sticking and to hydrate the soy curls. Add spices, beans, and vegetable broth. Cover and cook on low pressure for 3 minutes. Use a quick release.
Uncover, turn to the sauce function, and stir in the vegan cream cheese. Stir frequently until cheese is blended in well.
It’s ready to serve …
… but I used a mutlicooker today and made the chili early in the day. I covered the pot and turned on the warm function and let it warm throughout the day.