Start by chopping your seafood into bite-sized pieces and dicing the vegetables, such as onions and bell peppers. Measure out your spices, including paprika and cayenne pepper, to have everything ready when you begin cooking.

In a large pot, heat 2 tablespoons of oil over medium heat until shimmering. Add the chopped onions and bell peppers, stirring frequently. Sauté for about 5 minutes, or until the vegetables are tender and fragrant.

Stir in the measured spices including paprika, garlic powder, and cayenne pepper into the pot. Allow the mixture to cook for an additional minute, stirring constantly.

Add in the cream cheese, broth, seafood, and beans into the pot. Stir everything together until the cream cheese is well incorporated and the mixture is smooth.

Increase the heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, allowing the chili to simmer for approximately 25 minutes.

After simmering, check the consistency of your chili. If it seems too thin, continue to simmer for a few more minutes. Alternatively, mix a teaspoon of cornstarch with water and add it to the pot if needed.

Once your chili has reached the perfect thickness, ladle it into bowls. Serve warm alongside crusty bread, over rice, or with a fresh side salad for a complete meal.