Wendy’s Chili Recipe
Love Wendy’s chili? Now you can make a comforting, hearty bowl at home with this copycat recipe that nails the taste and texture. It’s packed with ground beef, beans, tomatoes, and spices—perfect for meal prep, game days, or cozy dinners. Easy to make, freezer-friendly, and full of rich, slow-simmered flavor.
Ingredients List
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 1 green bell pepper, diced
– 2 stalks celery, chopped
– 2 cloves garlic, minced
– 2 pounds ground beef
– 1 (28 oz) can diced tomatoes (with juice)
– 1 (15 oz) can tomato sauce
– 1 cup water
– 1 (15 oz) can kidney beans, drained
– 1 (15 oz) can pinto beans, drained
– 2 tablespoons chili powder
– 1 teaspoon ground cumin
– 1 teaspoon salt
– ½ teaspoon black pepper
– ½ teaspoon sugar
– ¼ teaspoon cayenne pepper (optional)
Step-by-Step Instructions
Step 1: Heat olive oil in a large pot over medium heat. Sauté onion, celery, green pepper, and garlic until softened—about 5 minutes.
Step 2: Add ground beef and cook until browned, breaking it into crumbles. Drain excess fat if needed.
Step 3: Stir in diced tomatoes, tomato sauce, and water. Mix well.
Step 4: Add beans, chili powder, cumin, salt, pepper, sugar, and cayenne. Stir to combine.
Step 5: Bring to a boil, then reduce heat and simmer uncovered for 45–60 minutes, stirring occasionally, until thickened.
Cook Time
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings
Makes 8–10 servings
Nutritional Information (approx. per serving)
Calories: 290
Carbs: 22g
Protein: 20g
Fat: 14g
Storage Instructions
Refrigerate in an airtight container for up to 4 days.
Freeze for up to 3 months; thaw overnight and reheat on the stove or microwave.
Pairings/Suggestions
Serve with cornbread, crackers, or over baked potatoes. Top with shredded cheese, sour cream, or green onions.
Seasonal Relevance
Ideal for fall and winter when comfort food is in demand. Great for tailgates and weeknight dinners.
Conclusion
This Wendy’s chili copycat recipe delivers all the flavors of your favorite fast-food version with homemade freshness. It’s hearty, satisfying, and simple enough for any night of the week. Keep it in rotation for cozy meals that everyone will love!
Wendy’s Chili Recipe
Course: Uncategorized8–10
servings15
minutes1
hour290
kcalThis hearty and flavorful copycat Wendy’s Chili brings the fast-food favorite right to your kitchen. Loaded with ground beef, beans, tomatoes, and a blend of spices, it’s a comforting one-pot meal that’s perfect for cozy nights, game day, or easy meal prep.
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
1 green bell pepper, diced
2 stalks celery, chopped
2 cloves garlic, minced
2 pounds ground beef
1 (28 oz) can diced tomatoes (with juice)
1 (15 oz) can tomato sauce
1 cup water
1 (15 oz) can kidney beans, drained
1 (15 oz) can pinto beans, drained
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon sugar
¼ teaspoon cayenne pepper (optional)
Directions
- Heat olive oil in a large pot over medium heat. Sauté onion, celery, green pepper, and garlic until softened—about 5 minutes.
- Add ground beef and cook until browned, breaking it into crumbles. Drain excess fat if needed.
- Stir in diced tomatoes, tomato sauce, and water. Mix well.
- Add beans, chili powder, cumin, salt, pepper, sugar, and cayenne. Stir to combine.
- Bring to a boil, then reduce heat and simmer uncovered for 45–60 minutes, stirring occasionally, until thickened.
Recipe Video
Notes
- Use lean ground beef for less grease
Simmer low and slow for deeper flavor
Kidney and pinto beans mimic the original
Great for leftovers—flavor improves next day
Serve with shredded cheese, crackers, or cornbread
FAQs
Q1: Can I make it in a slow cooker?
Yes, brown the beef first, then add all ingredients to a crockpot and cook on low for 6–8 hours.
Q2: Can I make it vegetarian?
Absolutely. Skip the beef and add extra beans or a meat substitute.
Q3: Is this freezer-friendly?
Very much so! Cool completely before freezing in portions.
