Brown the meat in the heavy bottomed pot, then stir in the chili powder, cumin, oregano, basil, and cinnamon. Strain the meat and transfer it to a plate, then wipe out the pot. Warm the olive oil over medium heat, then add the onion and sauté until softened, about 3 minutes. Add the bell pepper and sauté until it starts to glisten, about 2 minutes. Add the garlic and sauté for 1 minute. Add the zucchini chunks and sauté until they glisten, about 3 minutes.

Stir in the meat, kidney beans, garbanzo beans, black beans, crushed tomatoes, diced tomatoes, and balsamic vinegar. Cover and cook over medium heat for about 30 to 45 minutes, or cook on low for 1 to 2 hours. If the chili gets too thick, you can add a little water. Serve hot.