Why You’ll Love This Recipe

Tastes just like Wendy’s – Enjoy the same delicious flavor at home.
Easy to make – Simple ingredients and straightforward steps.
Budget-friendly – Costs less than buying it from the restaurant.
Perfect for meal prep – It stores and reheats well.
Customizable – Adjust the spice level and ingredients to your liking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 lbs ground beef
1 medium onion, diced
1 green bell pepper, diced
1 stalk celery, chopped
1 (28 oz) can diced tomatoes
1 (10 oz) can diced tomatoes with green chilies
1 (15 oz) can tomato sauce
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
1 cup water
2 tbsp chili powder
1 tsp cumin
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
½ tsp sugar

Directions

In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain excess fat.
Add the onion, green bell pepper, and celery. Cook for 5 minutes, stirring occasionally, until softened.
Stir in the diced tomatoes, diced tomatoes with green chilies, tomato sauce, and water.
Add the kidney beans, pinto beans, chili powder, cumin, salt, black pepper, garlic powder, onion powder, and sugar. Stir well.
Bring to a simmer, then reduce heat to low. Cover and let it cook for at least 30 minutes, stirring occasionally.
Serve hot and enjoy!

Servings and Timing

Servings: 6-8
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Variations

Spicy Kick – Add cayenne pepper or diced jalapeños for extra heat.
Thicker Chili – Reduce the water or simmer longer for a thicker consistency.
Slow Cooker Method – Brown the beef first, then add all ingredients to a slow cooker and cook on low for 6-8 hours.
Turkey Option – Swap ground beef for ground turkey for a leaner version.
Extra Veggies – Add corn, carrots, or zucchini for more nutrients.

Storage/Reheating

Refrigeration: Store in an airtight container in the fridge for up to 4 days.
Freezing: Freeze in portioned containers for up to 3 months. Thaw in the fridge before reheating.
Reheating: Warm on the stovetop over medium heat or microwave in 30-second intervals until heated through.

FAQs

1. Can I make this chili in a slow cooker?

Yes! Brown the beef first, then add all ingredients to a slow cooker and cook on low for 6-8 hours.

2. How do I make this chili spicier?

Add more chili powder, cayenne pepper, or fresh jalapeños to increase the heat.

3. What type of beans does Wendy’s chili use?

Wendy’s uses a mix of kidney beans and pinto beans, just like this recipe.

4. Can I use fresh tomatoes instead of canned?

Yes, but you’ll need to peel and dice them. Canned tomatoes provide a richer flavor and thicker texture.

5. Is this chili gluten-free?

Yes, all ingredients in this recipe are naturally gluten-free. Just check labels on canned goods for any additives.

6. Can I use ground turkey instead of beef?

Absolutely! Ground turkey works well as a leaner alternative to beef.

7. How can I make this chili thicker?

Let it simmer longer to reduce liquid, or mash some of the beans for a thicker consistency.

8. What can I serve with this chili?

It pairs well with cornbread, crackers, or a simple side salad.

9. Can I double this recipe?

Yes! Simply double all ingredients and use a larger pot to make a bigger batch.

10. How long does homemade chili last in the fridge?

It stays fresh for up to 4 days when stored in an airtight container.

Conclusion

This Wendy’s Chili copycat recipe is the perfect way to enjoy a classic comfort food at home. With its rich, savory flavors and hearty texture, it’s sure to become a family favorite. Whether you serve it fresh, meal prep it for the week, or freeze some for later, this chili is a must-try recipe!