Begin by gathering all your ingredients for the Easy Creamy Seafood and Shrimp Chili. Chop your vegetables—bell peppers and onions—into small, even pieces for uniform cooking, and cut your seafood mix into bite-sized portions.

In a large, heavy-bottomed pot, heat a tablespoon of olive oil over medium heat. Add the chopped onions and bell peppers, sautéing for about 5 minutes until softened.

Stir in your seafood mix, ensuring even distribution in the pot. Cook for about 3-4 minutes, or until the shrimp turns pink.

Reduce the heat to low, then add in the cream cheese and shredded cheese, stirring until they melt. Pour in the broth and add the drained beans, mixing thoroughly.

Increase heat to medium and let the chili simmer for about 20-25 minutes, stirring occasionally.

Check the texture; if too thin, thicken it by simmering longer or using a cornstarch slurry. Stir well.