Start by chopping the onions, garlic, and bell peppers into small, uniform pieces. Rinse and drain your canned beans, ensuring they’re ready for the chili.

In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the chopped onions, garlic, and bell peppers, sautéing them for about 5 minutes until they become soft and fragrant.

Pour in your choice of chicken or vegetable broth, ensuring it combines well with the sautéed vegetables. Gently add the shrimp, scallops, and tilapia to the pot, bringing the mixture to a simmer.

Stir in the cream cheese until it melts and blends smoothly into the broth, then fold in the rinsed beans, cooking for another 2-3 minutes.

Sprinkle your preferred chili seasoning and a pinch of cayenne pepper into the pot, allowing the chili to simmer gently for 20 minutes, stirring occasionally.

Check the consistency of your chili. If it's too thin, let it simmer for a few more minutes or mix a cornstarch slurry with a bit of water.