Wendy’s Chili

Name: Wendy's Chili
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
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

October 16, 2015Teresa Ambra

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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.

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

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.

WENDY’S CHILI

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

4.50 from 2 votes

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Prep Time 15

Cook Time 1 45

Total Time 2

Course Main Dish, Soups, Stews & Chowders

Cuisine Tex-Mex

Servings

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: 15 mins

Cook time: 1 hour 45 mins

Total time: 2 hours

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.