Wendy’s Copycat Chili

Chili is the perfect comfort food. It’s warm, filling, and oh-so-satisfying. And while there are many different ways to make chili, there’s something special about Wendy’s chili that keeps us coming back for more. Luckily, there’s no need to visit a Wendy’s restaurant to enjoy this delicious dish. With this Wendy’s Copycat Chili recipe, you can make your own Wendy’s chili at home.

The best part? It’s just as good as the original. So go ahead and give it a try. We promise you won’t be disappointed.

We all know that there is nothing like a good bowl of chili to keep us warm and cozy on a cold winter day.

But sometimes, getting that chili just right can be a challenge. Well, not anymore! Wendy’s Copycat Chili Recipe is the perfect solution for you. It’s easy to follow, and best of all, it tastes amazing!

This Wendy’s copycat chili recipe is easy to make and just as good as the real thing. So heat up your kitchen with a pot of chili today!

Let me know in the comments below how it turned out for you! I love hearing from my readers!

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Chili is the perfect comfort food: warm, hearty, and filling. And while there are plenty of great chili recipes out there, sometimes you just want something familiar. That’s where Wendy’s Copycat Chili comes in. This recipe replicate’s Wendy’s classic chili, right down to the secret ingredient: a can of red kidney beans.

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Why do I love this recipe?

This Wendy’s copycat chili recipe is one of my favorites because it is so easy to make and the flavor is spot on. I love that I can make a big batch and have it last for a few meals. This chili is also great for freezing and reheating later.

Another reason I love this recipe is that it is very versatile. You can easily add or remove ingredients to suit your taste. For example, if you don’t like beans, you can leave them out. Or if you want a bit more of a kick, you can add some extra chili powder. I also like to top my chili with shredded cheese and sour cream, but feel free to top yours with whatever you like!

What to serve with Wendy’s Copycat Chili?

This Wendy’s Copycat Chili is the perfect comfort food for a chilly winter night! Serve it with a side of cornbread or over a bed of rice for a complete meal. Add some shredded cheese and sour cream on top, and you’ve got yourself a delicious bowl of chili that will warm you up from the inside out!

Tools needed to make this Slow Cooker Wendy’s Chili recipe

• You’ll need a few tools to make this Slow Cooker Wendy’s Chili recipe.
• First, you’ll need a slow cooker. I like to use a crock pot for this recipe because it’s easy to set and forget. You could also use an Instant Pot or another type of pressure cooker.
• Next, you’ll need a can opener. You’ll be using canned beans and tomatoes for this recipe, so a can opener is a must.
• Finally, you’ll need a spoon or ladle to stir the chili and serve it. I like to use a wooden spoon for stirring, but any spoon will do.

Do you top off Crockpot Wendy’s Chili with water?

No, you don’t add water to Crockpot Wendy’s Chili. The tomato sauce and beef broth provide all the liquid you need. Just make sure to add enough of these ingredients so the chili doesn’t become too thick. If it does start to thicken up too much, you can always add a little more broth or tomato sauce to thin it out.

How can I make Wendy’s chili more flavorful?

• Add some onions: Caramelized onions would be especially good, but any type of onion will do.
• Spicy it up: Add some diced jalapeños or other chili peppers to really give the dish a kick.
• Go smoky: Smoked paprika is a great way to add another layer of flavor.
• More beans, please: If you want your child to be extra hearty, add more beans. Black beans would be particularly good in this dish.
• Make it cheesy: Top your chili with some shredded cheese and let it melt into the dish.
• Get funky: Add a dollop of sour cream or yogurt for a bit of tang.
• Garnish away: Fresh cilantro, diced avocado, and/or lime wedges would all be great garnishes for this chili.

Is it possible to prepare Wendy’s Chili in an Instant Pot?

Yes, you can make Wendy’s Chili in the Instant Pot! This copycat recipe is easy to follow and just as delicious as the restaurant version. Whether you’re looking for a quick weeknight meal or want to feed a crowd, this chili is sure to please. And best of all, it can be made in your pressure cooker in just minutes. So fire up your Instant Pot and get ready for a bowl of comforting goodness.

How many calories are in a Cup of Wendy’s Chili?

Wendy’s chili is a delicious and hearty dish, but it can also be quite calorie-dense. One cup of Wendy’s chili contains 280 calories, which is nearly one-third of the daily recommended intake for adults. Additionally, Wendy’s chili contains a significant amount of fat and sodium. If you’re watching your calorie intake or trying to eat a healthier diet, you may want to consider avoiding Wendy’s chili.

Tips

• Use ground beef that is 80/20 or higher. This will help to create a richer flavor.
• Be sure to brown the beef well before adding it to the crock pot. This will also add depth of flavor.
• Use diced tomatoes instead of crushed tomatoes. This will give the chili a nice texture.
• Add a can of red kidney beans for extra protein and fiber.
• Season the chili with chili powder, cumin, garlic powder, and salt to taste.
• Let the chili cook in the crock pot for at least 4 hours on low. This will allow all of the flavors to meld together perfectly.
• Serve the chili with shredded cheese, sour cream, and chopped green onions for toppings.

Variations

• Some people like their chili a little spicier, while others prefer it mild. If you want to kick up the heat in this Wendy’s copycat chili recipe, simply add more chili powder or diced jalapeños.
• Conversely, if you want to tone it down, reduce the amount of chili powder or omit the jalapeños altogether.
• You can also experiment with different types of beans. While pinto beans are traditional, feel free to use black beans, kidney beans, or any other type of bean you like.

Ingredients:

• Ground beef
• Bell pepper
• Onion
• Celery
• Jalapeno deseeded
• Tomato sauce
• Diced tomatoes
• Pinto beans not drained
• Kidney beans not drained
• Chili powder
• Cumin
• Oregano
• Minced garlic
• Salt and pepper to taste

How to make Wendy’s Copycat Chili:

Step 1. Brown the meat in a large pot over medium-high heat on the stove. Continue to cook until the meat is completely done.

Step 2. Add 1 bell pepper chopped, 1 onion chopped, and ⅓ cup of celery chopped to the pot.

Step 3. Add 2 cans of pinto beans not drained and 2 cans of kidney beans not drained.

Step 4. Add 1 large can of Tomato sauce and 1 small can of diced tomatoes.

Step 5. Add 3 tbsp chili powder, 3 tsp cumin, 1 tsp oregano, 2 tsp minced garlic, and salt and pepper to taste.

Step 6. Stir to combine well.

Step 7. Bring the mixture to a low boil, and then reduce the heat to simmer covered for at least 2 hours before serving.

Wendy’s Copycat Chili is a delicious, hearty chili that is perfect for a winter day. This recipe is easy to make and can be made in advance. It is also a great way to use up leftover meat. Jump to printable recipe below!

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How to store and reheat this recipe?

If you have leftovers, store them in an airtight container in the fridge for up to 4 days. Reheat on the stove over low heat until warmed through. You can also freeze this chili for up to 3 months. Thaw in the fridge overnight and then reheat on the stove over low heat.

Freezing instructions

Yes, you can freeze this Wendy’s copycat chili recipe. Simply place the chili in a freezer-safe container and it will keep for up to 3 months. When you’re ready to eat it, thaw the chili in the refrigerator overnight and then reheat it on the stove.

Can I make this Wendy’s Copycat Chili in advance?

Yes, you can make this Wendy’s Copycat Chili in advance. Simply prepare the recipe as directed, then store it in an airtight container in the fridge for up to four days. When you’re ready to eat, reheat the chili on the stove over low heat until warmed through.

Wendy’s Copycat Chili

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours 15 minutes

Servings: 12

Wendy's Copycat Chili is a delicious, hearty chili that is perfect for a winter day. This recipe is easy to make and can be made in advance. It is also a great way to use up leftover meat. Whether you are looking for a quick and easy weeknight meal or a comforting bowl of chili on a cold day, this Wendy's Copycat Chili recipe will hit the spot.

4.38 from 79 votes

Review Recipe

Ingredients 

• 2 lbs. Ground beef
• 1 Bell pepper chopped
• 1 Onion chopped
• ⅓ C. Celery chopped
• 1 Jalapeno deseeded and finely chopped
• 1 Large can Tomato sauce
• 1 Small can diced tomatoes
• 2 Cans Pinto beans not drained
• 2 Cans Kidney beans not drained
• 3 Tbsp. Chili powder
• 3 tsp. Cumin
• 1 tsp. Oregano
• 2 tsp. Minced garlic
• Salt and pepper to taste

Follow Sweet Pea’s Kitchen

Instructions

• Brown the meat in a large pot over medium-high heat on the stove. Continue to cook until the meat is completely done.
• Add the rest of the ingredients to the pot, and stir to combine well.
• Bring the mixture to a low boil, and then reduce the heat to simmer covered for at least 2 hours before serving.

Nutrition

Calories: 303kcal | Carbohydrates: 18g | Protein: 26g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 213mg | Fiber: 6g | Sugar: 2g

Author: Laura

THANKS FOR PINING!

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