There's a great debate somewhere out there in this world of ours on whether chili should have beans in it or not. Is it 'technically' chili with or without beans? {Shrug} Who knows? ...Now, being a native Texan... I've got my own opinions on the matter. And I can honestly say that any chili I've ever been served before has always had beans in it.

But, that doesn't mean that I'm not open to a bean-less version! In fact, these days... it's all about those low-carbs it seems. So when deciding to make my take on my mom's Chili Con Carne for our camp themed week this summer, I thought I'd try my hand at taking all those beans out and instead filling it full of more veggies and protein.

My mom is nearly famous around these parts for her chili. She's made it so many times that I really don't think she even needs her written recipe for it anymore. When she makes it, there's not a lot of bad to it really, but... there's not a lot of good either. Which is why I ended up making my own riff on it. And, it's pretty damn good - if I do say so myself.

Like I said though, this time we're going for low-carb and keto-friendly! It also happens to be gluten-free... but isn't most chili? Eh, oh well! It sounds good at least, amirite? So we're just going to go with it.

This chili is full of meat and peppers and tomatoes. It's still a very hearty chili even without the beans. And what's even better about it is that you can use up leftovers in another handy low-carb recipe that will be coming here as a follow up to this one.

Trust me, you'll definitely want to stay-tuned for it!

Step-by-Step Photos:

Nutritional Claims: Low Carb, Low Sodium, Sugar Conscious, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Sesame Free