Wendy's Chili {Perfect Copycat}
This Wendy's Chili recipe is a perfect replica - it's full of flavour thanks to green chilies, chili powder, cumin and two types of beans.
Servings: 8 servings
Calories: 255kcal
Ingredients
- 1 lb extra-lean ground beef
- 1 yellow onion, diced
- 3 stalks celery, diced
- 1 green pepper, diced
- 1 (127mL) can green chilies
- 1 tbsp Worcestershire sauce
- 1 tbsp chili powder
- 2 tsp sugar
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp each salt & pepper
- 2 cloves garlic, minced
- 1 (540mL) can kidney beans, drained
- 1 (540mL) can pinto beans, drained
- 1 (796mL) can crushed tomatoes
- 2 cups beef broth
Instructions
- Heat a large pot over med-high heat. Add ground beef, breaking up and browning for 3-4 minutes. Add onions, celery and green pepper, sauteeing another 2-3 minutes until softened.
- Stir in green chilies, Worcestershire, chili powder, sugar, cumin, onion powder, paprika, salt & pepper and garlic, sauteeing for 1-2 minutes until fragrant.
- Stir in beans, crushed tomatoes and beef broth, then bring to a boil. Once boiling, reduce heat and simmer for 30 minutes with a fitted lid, stirring chili occasionally.
- Serve with desired toppings and enjoy!
Video
Notes
Make this chili lighter by swapping out the ground beef for ground turkey or chicken.
Use homemade or store-bought taco seasoning instead of chili powder, cumin, onion powder and paprika.
Store the leftovers in the fridge for up to 5 days. Reheat in a pan on the stovetop or in the microwave for 1-2 minutes.
Freeze this recipe for up to 3 months. Reheat from frozen for 6-7 minutes in the microwave or defrost then reheat as normal.
Nutrition
Calories: 255kcal | Carbohydrates: 34g | Protein: 23g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 474mg | Potassium: 1011mg | Fiber: 11g | Sugar: 8g | Vitamin A: 764IU | Vitamin C: 25mg | Calcium: 92mg | Iron: 6mg