In a large pot, warm the oil over medium heat. Add the onion, pepper and garlic along with the seasonings (cumin, paprika and oregano). Cook for 3-5 minutes, until onion is translucent.
In a blender, add 1/2 cup of the white beans, 1 cup broth and 1/4 cup cream cheese. Blend until smooth.
To the pot, add the remaining beans, broth, corn and blender mixture. Stir to combine and simmer for 10-15 minutes, or until slightly thickened. Season with salt & pepper, to taste.
Serve warm with a squeeze of lime juice, cilantro, vegan yogurt and/or shredded cheese, and enjoy!
Nutrition Facts are for 1/4th of the recipe. If you like a mild chili make sure you remove the seeds from the jalapeño before using in the recipe. If you like it spicy then feel free to add the seeds as desired.