Place cashews in a cup and cover with hot water. Set aside.
In a large soup pot with ¼ inch of water, cook the onion, bell pepper, garlic, and jalapeño over medium heat until onions are translucent, about 5 mins.
Add the broth, beans, chilies, and spices. Stir and bring to a boil. Reduce heat to low and allow to cook 20-30 mins, stirring occasionally.
While the soup is simmering, prep your toppings.
Make your cashew cream by draining and transferring the soaked cashews to a blender. Add ½ cup warm water and blend on high until completely smooth. Scrape down the sides of the blender as necessary.
After the chili has simmered a while, stir in the corn and cashew cream. Squeeze half of the lime over the soup and stir it in, saving the other half for serving.
To serve, ladle into bowls and top with more lime juice, hot sauce, cilantro, avocado, slices of peppers, crumbled tortilla chips, etc.
Notes
Chili leftovers stay good in the fridge up to one week.
This recipe is fairly mild. To boost the heat, add hot green chilies, leave the seeds in the jalapeño, or add some cayenne pepper or hot sauce.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2017/02/03/creamy-white-bean-chili/