Take one can of white beans and drain them, then mash them with a fork or masher in a bowl and set to one side. Prep your other ingredients so that they are ready to go.
Put a large heavy bottomed stock pot or dutch oven onto the stove top and heat the oil in it on a medium heat.
Once warm add the chili powder, pepper, cumin, oregano, salt and bay leaves and warm them for a couple of minutes.
Add the chopped jalapenos, onions and garlic, stir them into the spices and cook for 5 minutes until they soften. Stir in the yellow pepper and mushrooms and cook for another 5 minutes, ensuring that all the veggies are well covered in the spices.
Add the beans to the pot, along with the beans, stock, cream, chicken, lime juice and sugar. Gently stir everything together and bring the pot to a boil.
Reduce the pot to a simmer, and simmer for 1 ½ to 2 hours until the chili has thickened to your desired consistency.