Prep your ingredients. Dice the onion, bell pepper, and zucchini. Mince the jalapeño and garlic. Open cans and measure out spices so everything is ready to go.

Brown the beef. Heat a large pot or Dutch oven over medium-high heat. Add oil, then the ground beef. Break it up with a spatula and cook until browned with crispy edges, about 6–8 minutes. Season lightly with salt and pepper.

Sauté the aromatics. Push the beef to the sides of the pot. Add onion, bell pepper, and jalapeño to the center. Cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.

Build the base. Stir in tomato paste and cook 1 minute to caramelize. Add chili powder, cumin, smoked paprika, oregano, and coriander. Toast the spices for 30 seconds, stirring.

Simmer. Pour in crushed tomatoes and beef broth. Scrape any browned bits from the bottom of the pot. Bring to a gentle boil, then reduce to a simmer.

Add zucchini and adjust heat. Stir in zucchini. Taste and add more salt, pepper, and cayenne or red pepper flakes if you want extra heat.

Cook low and slow. Simmer uncovered for 25–35 minutes, stirring occasionally, until thickened and glossy. The chili should coat a spoon. If it gets too thick, add a splash of broth.

Cook the cauliflower rice. While the chili simmers, heat a large skillet over medium. Add a bit of oil, then the cauliflower rice. Season with salt and pepper. Sauté 5–7 minutes until tender but not mushy. Set aside.

Finish and taste. When the chili is done, taste again and adjust seasoning. Stir in a handful of chopped cilantro or green onions if you like fresh notes.

Assemble the bowls. Divide cauliflower rice among 4–6 meal prep containers. Top with a generous scoop of chili. Add optional toppings like shredded cheddar, sour cream, avocado, or extra herbs when serving.