Yes, that true about the simmering.

what about eggplant?

it sounds weird but eggplant is very mild in taste, or even cauliflower

I wish i could triple star this. Very bulky, low in cost...not going to mess up recipe because bland/mutable.

We should get together and cook sometime!

Anytime lady! And you can take me ice skating- never been!!

Okra. I used to buy frozen okra slices and pop them in the blender with a little water. Then you add them to the chili and bring it back to a simmer. It will thicken up much like cornstarch. Plus, the flavor usually complements chili.

OKRA is a new veggie to me.  Me thinks I will try this. Eggplant is exciting but okra is A MYSTERIOUS VARIABLE THAT MUST BE EXAMINED!!!

Thank you!

I always add a chopped up red bell pepper to my chili, does not change the flavour because I use so much cayenne and chili powder/spices in it and you can't taste it at all, and I always add in a large well drained can of chickpeas. Also mushrooms, love mushrooms!  Have fun! And I also agree with the other posters, add in more meat!!!

Use less broth

What you mentioned plus parsnips.  They have more fiber and less net carbs than carrots. 

Also any winter squash - low in sugars- they have a lot of strach- fiber. 

But I often do much more meat, make the chiller, then strain it before I put it away. I use the leftover liquid to make eggdrop soups or as a very "mineral rich" hot drink, instead of bone broth or stock. 

Cabbage!  Shredded cabbage.  Just last night I made a white chili with shredded cabbage.  Excellent choice because cabbage is a traditional accompaniment to Mexican food.  (Cabbage instead of lettuce.).you can summer it into the chili, or add it raw after.  

I also second the addition of red peppers--they are a regular ingredient in my chili recipe.  Fabulous.

Also, think of adding things after cooking:  avocado, chopped cilantro, shredded cheese, Greek yogurt.