Place a large, heavy-bottom pot on the stove over medium heat and add 1–2 tablespoons of oil. Once the oil is warm (but not smoking), add the finely chopped onions and green bell peppers. Stir gently and let them cook for about 5–7 minutes, stirring occasionally, until they become soft, slightly translucent, and fragrant. This step builds the base flavor of your chili, so don’t rush it—soft vegetables will blend beautifully into the final texture.

Add the ground beef directly into the pot with the softened vegetables. Using a wooden spoon or spatula, start breaking the meat apart into small crumbles as it cooks. Continue cooking for 6–8 minutes until the beef is fully browned and no pink remains. Let some pieces develop a slightly deeper brown color—this caramelization adds richness and depth to the chili. If there’s excess grease, carefully drain a small portion, but leave a little behind for flavor.

Stir in the finely chopped cauliflower and diced zucchini. Mix everything well so the vegetables are evenly distributed throughout the beef mixture. Let them cook for about 4–5 minutes, stirring occasionally. This allows the vegetables to soften slightly and absorb the flavors already developing in the pot, while also helping mimic the hearty texture you’d usually get from beans.

Pour in the tomato puree and beef broth, then stir thoroughly to combine everything into a cohesive mixture. As you stir, scrape the bottom of the pot gently to lift any browned bits—these add incredible flavor. At this stage, you should see the chili start to take on a rich, saucy consistency.

Add all the spices—chili powder, cumin, garlic powder, onion powder, paprika, oregano, salt, and black pepper. Stir very well to ensure the spices are evenly distributed throughout the chili. Take a moment to smell the mixture here—you’ll notice the aroma deepen instantly as the spices bloom in the warm liquid.

Reduce the heat to low and allow the chili to simmer gently for 40–60 minutes. Keep the pot partially covered and stir every 10–15 minutes to prevent sticking. This slow simmer is where all the flavors come together. The chili will gradually thicken, and the vegetables will become tender while absorbing all the seasoning.

Before serving, taste the chili carefully. Adjust the seasoning if needed—add a pinch of salt to enhance flavor, a little more chili powder for depth, or a splash of broth if it has become too thick. Once it tastes balanced and rich, turn off the heat and let it sit for a few minutes before serving for the best flavor.