Gluten Free Living – 2015
Wendy’s Chili is fantastic! I love a great tasting bowl of chili. I personally prefer mine heavy on the tomatoes because that’s the way my mom made it, but I can certainly handle it many different ways. Back when we were in the process of packing and moving we ended up eating a LOT of fast food.
We got so tired of it that I started ordering Wendy’s Chili instead of burgers all the time. It was about the healthiest thing I could find on any fast food restaurant menu in our area, so that’s what I chose. It was pretty good and the price was right. On top of that, you could get it without having to dine in. So, in our rush to get everything done for our move, I ended up eating quite a lot of it.
My husband found a FaceBook link for a copycat version about the same time, so I decided to give it a try after we got moved into our rental home. This turned out to be really good chili. It’s not too far off the original either. I was surprised that it used tomato juice, so I chose to use low-sodium rather than the original to make it a little healthier. I made it and served it with and without cheese. It makes a lot, so after our initial dinner meal, I ate it a lot for lunches because it was so easy to heat up. Actually, I think it tasted better after the second or third day.
Wendy’s Chili is a great copycat recipe that you’re sure to enjoy. You can serve it with rice, chips, cheese, diced onions, sour cream or whatever you enjoy topping your chili with. (Cornbread is always an option, too). 🙂 While not exactly a clean eating recipe, it’s healthier than many chili recipes and gluten free for those with gluten intolerance. It sure became a quick favorite with our family.
We enjoyed serving Wendy’s Chili with cheese and crackers. Make sure you use gluten free crackers if you’re trying to keep the recipe gluten free.
Every bite of Wendy’s Chili is wonderful.
This makes a great tailgating recipe!
Here’s what I did.
I used these ingredients.
Brown ground beef. Drain if necessary. Add onions, green pepper and celery. Stir to combine and saute until veggies are tender.
Add tomato juice, tomato puree, kidney beans, pinto beans and all the seasonings.
Cover. Allow chili to simmer for one to one-and-a-half hours. Stir every 15 minutes or so.
Serve with your favorite accompaniments.
The addition of pinto beans makes this really tasty. The fact that it’s gluten free is a real plus, too.
This recipe for Wendy’s Chili turned out terrific.
Here’s the recipe.
- 2 lbs. 93% lean ground beef
- 1 quart (or 29-oz. can) low sodium tomato juice
- 29-oz. can tomato puree
- 15-oz. can red kidney beans, drained
- 15-oz. can pinto beans, drained
- 1 medium onion, chopped
- ½ cup diced celery
- ¼ cup diced green bell pepper
- ¼ cup chili powder (use less for milder chili)
- 1 tsp. ground cumin (use more for real flavor)
- 1 ½ tsp. garlic powder
- 1 tsp. salt
- ½ tsp. black pepper
- ½ tsp. oregano
- ½ tsp. sugar
- 1/8 tsp. cayenne pepper
- In a large Dutch oven, brown the beef.
- Drain fat.
- Add onions, celery and bell pepper and sauté a couple of minutes.
- Add remaining ingredients.
- Cover and allow chili to simmer for 1 to 1 ½ hours, stirring every 10-15 minutes.
Serve Wendy’s Chili for your next potluck or family gathering.
This savory chili will be cleaned out quickly–down to the last spoonful!