Wendy's Chili | Can't Stay Out of the Kitchen

Wendy’s Chili

Teresa Ambra

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.

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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.

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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.

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Every bite of Wendy’s Chili is wonderful.

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This makes a great tailgating recipe!

Here’s what I did.

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I used these ingredients.

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Brown ground beef. Drain if necessary. Add onions, green pepper and celery. Stir to combine and saute until veggies are tender.

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Add tomato juice, tomato puree, kidney beans, pinto beans and all the seasonings.

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Cover. Allow chili to simmer for one to one-and-a-half hours. Stir every 15 minutes or so.

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Serve with your favorite accompaniments.

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The addition of pinto beans makes this really tasty. The fact that it’s gluten free is a real plus, too.

Wendy's Chili | Can't Stay Out of the Kitchen | fabulous #copycat recipe for #Wendy'schili. #chili #glutenfree

This recipe for Wendy’s Chili turned out terrific.

Here’s the recipe.

WENDY’S CHILI

(Recipe adapted from John Carlson, FaceBook; source: adapted from CD Kitchen)

Wendy's Chili | Can't Stay Out of the Kitchen

Wendy's Chili

Teresa Ambra
Wonderful copycat recipe for Wendy's Chili. Great for tailgating parties or cool winter nights when you're in the mood for comfort food.
5 from 1 vote
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Course Main Dish, Soups, Stews & Chowders
Cuisine Tex-Mex
Servings 10
Calories 316 kcal

Equipment

  • 1 Dutch oven with lid
  • 1 hamburger chopper
  • 1 sharp knife to cut vegetables
  • measuring cups
  • measuring spoons
  • 1 wooden spoon
  • 1 soup ladle

Ingredients
  

  • 2 lbs. 93% lean ground beef
  • 1 quart low sodium tomato juice or 29-oz. can
  • 29 oz. can tomato puree
  • 15 oz. can red kidney beans drained
  • 15 oz. can pinto beans drained
  • 1 medium onion chopped
  • 1/2 cup celery diced
  • 1/4 cup green bell pepper diced
  • 1/4 cup chili powder use less for milder chili
  • 1 tsp. ground cumin use more for real flavor
  • 1 1/2 tsp. garlic powder
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. dried oregano
  • 1/2 tsp. granulated sugar
  • 1/8 tsp. cayenne pepper

Instructions
 

  • In a large Dutch oven, brown the beef.
  • Chop the beef down with a hamburger chopper into small pieces while frying.
  • 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.

Notes

Recipe source: adapted from CD Kitchen.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 316kcalCarbohydrates: 38gProtein: 30gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 56mgSodium: 388mgPotassium: 1425mgFiber: 12gSugar: 9gVitamin A: 2673IUVitamin C: 31mgCalcium: 99mgIron: 8mg
Keyword beans, beef, cheese, chili, gluten free, ground beef, kidney beans, main dish, soup, Tex Mex
Tried this recipe?Let us know how it was!

 

[b]Wendy’s Chili[/b]
Recipe Type: Soups, Stews & Chowders
Cuisine: Tex-Mex
Author: Teresa Ambra adapted from [url href=”https://www.facebook.com/photo.php?fbid=939662602714367&set=a.146781002002535.28411.100000119072374&type=3&fref=nf” target=”_blank”]John Carlson, FaceBook[/url]; source: adapted from [url href=”http://www.cdkitchen.com/recipes/recs/15/Wendys_Chili19038.shtml” target=”_blank”]CD Kitchen[/url]
Prep time:
Cook time:
Total time:
Serves: 8
Wonderful copycat recipe for Wendy’s Chili. Great for tailgating parties or cool winter nights when you’re in the mood for comfort food.
Ingredients
  • 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
Instructions
  1. In a large Dutch oven, brown the beef.
  2. Drain fat.
  3. Add onions, celery and bell pepper and sauté a couple of minutes.
  4. Add remaining ingredients.
  5. Cover and allow chili to simmer for 1 to 1 ½ hours, stirring every 10-15 minutes.
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Serve Wendy’s Chili for your next potluck or family gathering.

Wendy's Chili | Can't Stay Out of the Kitchen | fabulous #copycat recipe for #Wendy'schili. #chili #glutenfree

This savory chili will be cleaned out quickly–down to the last spoonful!

You may also enjoy these delicious recipes!

Chili Con Carne

Favorite Chili Con Carne | Can't Stay Out of the Kitchen | this is our favorite #chili recipe. Perfect comfort food for fall & winter nights! #soup #glutenfree

Firehouse Sausage Chili

Firehouse Sausage Chili | This fantastic #chili uses #Italian #sausage, 2 kinds of #beans and a #chili seasoning packet to amp up the flavors. It's made in the #crockpot so it's incredibly easy.

Pepperoni Pizza Chili

Pepperoni Pizza Chili | Can't Stay Out of the Kitchen | best #chili ever! This one combines #TexMex with #Italian for one incredible chili. #soup #glutenfree #pepperoni #mozzarellacheese #crockpot
Wendy's Chili | Can't Stay Out of the Kitchen

Wendy’s Chili

Teresa Ambra
Wonderful copycat recipe for Wendy's Chili. Great for tailgating parties or cool winter nights when you're in the mood for comfort food.
5 from 1 vote
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Course Main Dish, Soups, Stews & Chowders
Cuisine Tex-Mex
Servings 10
Calories 316 kcal

Equipment

  • 1 Dutch oven with lid
  • 1 hamburger chopper
  • 1 sharp knife to cut vegetables
  • measuring cups
  • measuring spoons
  • 1 wooden spoon
  • 1 soup ladle

Ingredients
  

  • 2 lbs. 93% lean ground beef
  • 1 quart low sodium tomato juice or 29-oz. can
  • 29 oz. can tomato puree
  • 15 oz. can red kidney beans drained
  • 15 oz. can pinto beans drained
  • 1 medium onion chopped
  • 1/2 cup celery diced
  • 1/4 cup green bell pepper diced
  • 1/4 cup chili powder use less for milder chili
  • 1 tsp. ground cumin use more for real flavor
  • 1 1/2 tsp. garlic powder
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. dried oregano
  • 1/2 tsp. granulated sugar
  • 1/8 tsp. cayenne pepper

Instructions
 

  • In a large Dutch oven, brown the beef.
  • Chop the beef down with a hamburger chopper into small pieces while frying.
  • 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.

Notes

Recipe source: adapted from CD Kitchen.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 316kcalCarbohydrates: 38gProtein: 30gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 56mgSodium: 388mgPotassium: 1425mgFiber: 12gSugar: 9gVitamin A: 2673IUVitamin C: 31mgCalcium: 99mgIron: 8mg
Keyword beans, beef, cheese, chili, gluten free, ground beef, kidney beans, main dish, soup, Tex Mex
Tried this recipe?Let us know how it was!

7 Comments

  • Polly Etymology

    September 27, 2019 at 2:22 pm

    I worked at Wendy’s. The company recipe never included sugar or cayenne pepper. This will not be accurate.

    1. Teresa

      September 28, 2019 at 12:12 pm

      Hi, Polly, I got the recipe from a FaceBook post. So I’m following that recipe. It’s still a great recipe. Thanks for stopping by.

  • Donna

    February 8, 2019 at 11:24 am

    I’m making this again today. It’s my favorite Chili recipe and I wanted you to know how much I love it

    1. Teresa

      February 9, 2019 at 2:17 pm

      So glad you enjoy the recipe Donna. It is pretty terrific. One of those great comfort foods this time of year. 🙂

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  • Shari Kelley

    October 20, 2015 at 1:00 pm

    This looks really good, Teresa! I love all the spices in it. Does it really use a 1/4 cup of chili powder? I love spicy things so would like to try this. Thanks so much for the recipe!

    1. Teresa

      October 20, 2015 at 4:43 pm

      Yes, Shari, it really uses 1/4 cup (4 tablespoons) chili powder! I know it sounds like a lot, but this was not an overwhelming amount because of how much liquid is in the chili. We loved this recipe. I did use low-sodium tomato juice. I think regular would make this way too salty. I hope you give it a try. It’s great as leftovers for lunches. 🙂

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