This is a good chili if you are really trying to cut down on carbs, like beans, but not as anti-inflammatory as some purists may like because it contains eggplant and peppers.
To make life very simple, one can buy frozen bags of ratatouille veggies at Whole Foods. Let partially thaw and chop the veggies to the right size. Otherwise, grill the peppers, eggplant and tomatoes, either in your oven or on the grill...I put two big cups into my chili
Brown one pound of beef or bison with some onions and garlic
Add a biggish palmful of chili powder, a can of organic tomatoes and chilis, your veggies and a little stock or just water, until desired consistency, let boil up and then simmer, at least 10-15 minutes.
Voila.
I served with Siete grain free chips, and guacamole.
Add salt to taste, or not.
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