Wendy’s Chili Recipe

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Warm, hearty, and bursting with rich flavor, Wendy’s Chili is the kind of comfort food that makes you feel instantly at home. With its perfectly seasoned ground beef, tender beans, and a medley of tomatoes and peppers, this bowl is a powerhouse of textures and taste. Whether you’re craving something cozy for dinner or meal prepping for the week, this iconic chili delivers every single time.

What makes this dish so special is its perfect balance. It’s not overly spicy, yet full of robust flavor thanks to a mix of chili powder, cumin, and garlic. The slight sweetness from the tomatoes pairs beautifully with the savory beef and creamy beans. Topped with sour cream, shredded cheese, or green onions—every bite is satisfying and soul-warming.

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Ingredients for this Wendy’s Chili Recipe

• 2 pounds ground beef
• 1 can (29 oz) tomato sauce
• 1 can (29 oz) kidney beans, drained
• 1 can (29 oz) pinto beans, drained
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 can (14.5 oz) stewed tomatoes
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped yellow bell pepper
• 1/4 cup chili powder
• 1 tbsp ground cumin
• 1 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp oregano
• 1 tbsp white vinegar
• 1 tbsp sugar
• 1 cup water

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Step 1: Brown the Ground Beef

Start by placing a large pot or Dutch oven over medium heat. Add the ground beef and cook it until fully browned, breaking it up with a spoon as it cooks. Once browned, drain the excess fat to keep the chili from becoming greasy.

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Step 2: Add Vegetables and Seasonings

Stir in the chopped onions, celery, and both bell peppers. Cook for about 5 minutes, allowing the vegetables to soften slightly. Now add the chili powder, cumin, garlic powder, salt, pepper, and oregano. Stir everything together so the spices coat the meat and veggies evenly.

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Step 3: Mix in Tomatoes and Beans

Pour in the tomato sauce, diced tomatoes with green chilies, stewed tomatoes, kidney beans, and pinto beans. Break up any large pieces of stewed tomato with your spoon as you stir. Add the vinegar, sugar, and water. Mix well until everything is fully combined.

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Step 4: Simmer Slowly

Bring the chili to a light boil, then reduce the heat to low. Cover the pot and let it simmer gently for 1 to 1.5 hours, stirring occasionally. The longer it simmers, the deeper the flavor develops, so don’t rush this step!

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Step 5: Serve and Enjoy

Ladle the hot chili into bowls and serve with your favorite toppings like shredded cheddar cheese, sour cream, chopped green onions, or even a few tortilla chips on the side. It’s comfort food at its finest.

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Storage Instructions

Wendy’s Chili is an excellent make-ahead meal and stores beautifully. Let the chili cool completely before transferring it to airtight containers.

• Refrigerator: Store in the fridge for up to 4–5 days. Reheat on the stovetop or microwave until hot.
• Freezer: Pour cooled chili into freezer-safe containers or zip-top bags, leaving room for expansion. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

When reheated, the chili actually tastes even better as the flavors deepen over time!

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Estimated Nutrition (Per Serving — About 1.5 cups)

• Calories: 310
• Protein: 23g
• Fat: 12g
• Carbohydrates: 27g
• Fiber: 8g
• Sugar: 7g
• Sodium: 830mg

(Note: Nutrition values can vary slightly depending on the brand of ingredients used.)

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Frequently Asked Questions

What kind of beans are in Wendy’s Chili?

The classic version includes kidney beans and pinto beans. They add great texture and protein.

Can I make this in a slow cooker?

Absolutely! After browning the beef and sautéing the vegetables, add everything to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours.

How spicy is this chili?

It’s mild to medium. If you want more heat, add cayenne pepper or jalapeños.

Is this chili gluten-free?

Yes, if you use gluten-free labeled ingredients, especially the canned products. Always double-check labels.

Can I use ground turkey instead of beef?

Yes, ground turkey is a great lean substitute. Just be sure to season it well for full flavor.

What toppings go best with this chili?

Try sour cream, shredded cheddar cheese, diced onions, green onions, or even cornbread on the side.

How can I thicken the chili?

Let it simmer uncovered to reduce the liquid. You can also mash a few beans with the back of a spoon to naturally thicken it.

Can I make it vegetarian?

Yes! Just skip the meat and double the beans or add lentils, chopped mushrooms, or plant-based ground crumbles for texture.

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