Start by gathering all your ingredients. Chop one large onion and one bell pepper into small pieces, then rinse one can of black beans thoroughly and drain.

In a large pot, heat two tablespoons of oil over medium heat. Add the chopped onions and bell peppers and sauté for about 5-7 minutes until soft.

Pour in four cups of seafood broth, followed by the rinsed black beans. Add homemade chili seasoning and stir. Simmer for about 5 minutes.

Gently fold in the shrimp and an 8-ounce block of cream cheese, stirring until shrimp turns opaque and cream cheese melts (about 5-7 minutes).

If the chili appears too thin, create a cornstarch slurry by mixing one tablespoon of cornstarch with two tablespoons of cold water, then add and simmer for 2-3 minutes.

Taste and adjust the heat with cayenne pepper. Serve hot, ideally with crusty bread or over a bed of rice.