Beanless chili

1 1/2 to 2 pounds ground beef (browned) brown in oil if necessary
Add
2 cloves garlic (chopped)
1 large onion (chopped)
1 stalk celery (chopped)
4 medium sized carrots (peeled and sliced)
2-3 medium zucchinis (washed and sliced in quarters)

1 - 15 ounce can tomato sauce
1 - 15 ounce can diced tomatoes
Add some water to make the consistency like chili

2 Tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon salt

Brown ground beef, add onion and garlic and simmer, add carrots and zucchini.
Add tomato sauce and diced tomatoes. Add spices. Let simmer on stove until vegetables are the desired consistency.

This is great warmed up as a left over, we serve it with crusty bread, cheese, and a fruit.

Story: we like chili in the winter months, but-beans are higher carb so they don't really fit with paleo eating. Plus we want to have chili that all family can enjoy when they visit, too. This fits the bill!
We found this as we were looking through low carbohydrate recipes. We've made it several times and like the flavor and hidden nutrition 😊