Heat a large pot over medium heat, then add the ground beef, breaking it apart with a spoon. Cook until browned and crispy around the edges, releasing a savory aroma.
Add the chopped onion and minced garlic to the pot. Sauté until the onion turns translucent and begins to soften, filling the kitchen with a sweet, pungent smell.
Sprinkle in the chili powder and cumin, stirring constantly to toast the spices until fragrant, about 30 seconds. This releases their earthy aroma and deepens the flavor.
Pour in the chopped tomatoes and vegetable broth, stirring well to combine all the flavors. Bring the mixture to a gentle simmer, listening for a soft bubbling sound.
Add the rinsed and drained black beans to the pot, stirring gently to incorporate them into the sauce. If using, toss in diced peppers now for extra texture and heat.
Reduce the heat to low, cover the pot partially, and let the chili simmer gently. Stir occasionally, allowing the flavors to meld and the chili to thicken, about 30 minutes.
Uncover and stir the chili, scraping the bottom of the pot to lift any sticky bits. Taste and adjust salt or spice levels as needed, letting it simmer uncovered for an additional 10 minutes if it needs to thicken further.
Once the chili has thickened to your liking and the flavors are well blended, remove it from heat. Serve hot, garnished with your favorite toppings if desired.
