The extra ingredients is part of it (though my apologies for thinking you had green beans and carrots in there). To me though, it's really the lack of incorporation of ingredients. Among "purists" (a loaded term that doesn't even have a true consensus), I think there's an expectation that, when you look at a finished chili, all you see is essentially beef in what looks like a red gravy- regardless of whether you're using fresh ingredients or powders.
@1978horn offered a beautiful example of this on the last page.
That was my take on it anyway. Who knows, and -more importantly- who the fuck cares? Was it delicious?
I used to be "that guy" who would run with purist takes based on rudimentary knowledge of standards and quality ("Don't put beans in chili"; "Never let soap even touch your cast iron"; "Quality beer must be stored in a bottle", etc.). Now I apply a simpler approach.... "Did it work" and "Was it good".