In a large pot over medium heat, add a drizzle of olive oil. Sauté chopped onions and bell peppers for about 5 minutes until they are softened and translucent.

Toss in the shrimp, scallops, and tilapia into the pot. Cook for about 3-4 minutes until the seafood turns opaque.

Reduce the heat to low and stir in the cream cheese and shredded cheese. Continue stirring for about 3-5 minutes until the cheese is melted.

Pour in the chicken or seafood broth, followed by the beans. Stir everything together and bring to a gentle simmer for 2-3 minutes.

Add cayenne pepper and any additional spices, stir well to ensure even distribution.

Allow your chili to simmer gently for about 15 minutes, stirring occasionally to meld flavors.

If the chili is too thick, add a splash of broth; if too thin, let it simmer to reduce further.

Ladle the creamy chili into warm bowls and serve hot.