When I make chili I follow a basic pattern. All ingredients are to taste/what you have on hand/how many people you are serving.
Robin's Kitchen Sink Chili:
Saute chopped onion, carrots and green bell pepper until starting to soften. May need to add water for saute.
Add other veggies, whatever you have on hand: mushrooms, peppers, asparagus, brussel sprouts, green beans, just dig through the fridge and toss it in.
Add 3 cloves sliced garlic and seasonings and saute until veggies are starting to get tender.
Seasonings I like include: chili powder, smoked paprika, oregano, fresh ground pepper
Then toss in a can or two of diced tomatoes, a drained can (or two or three) of beans (I like black beans, northern beans, and large kidney beans) and extra water if needed and simmer for about 20 minutes.
Right before serving I like to add 2 cloves garlic - minced or pressed, a large handful of frozen corn, and chopped avacado.
Sometimes I will add a few tablespoons of balsamic vinegar for a little twang.
In this batch you can see that I added leftover brown rice.