In a large dutch oven/chili pot, heat the oil (optional) and sauté the onion, jalapeno, and cauliflower on medium-low heat until the onion is soft and translucent. Approximately 5 to 8 minutes. If you opt out of the oil, dry cook the veggies and add 1 to 2 tablespoon (15 to 30 g) of water to deglaze the pan if they stick. Add the garlic and cook for 1 to 2 minutes. Don’t let the garlic burn or you’ll end up with a bitter chili.
Add the tomato, water, beans, spices, Worcestershire sauce, bay leaf, salt and pepper and stir to completely combine. Bring to a boil.
Reduce the heat to a low simmer and cook uncovered for at least three hours, or until thick and hearty. Stir frequently to avoid scorching the bottom.
Top with your favorite topping.