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Copycat Wendy's® Chili

copycat wendy's® chili Lunch
Copycat Wendy's® Chili
  • Prep 50 min
  • Total 50 min
  • Servings 6

Cold weather calls for warm Wendy’s® chili. But before you pick up your car keys, we’ve got some tasty news to share. Now you can enjoy your favorite drive-thru soup in the comfort of your own home. Quick, easy and seasoned to perfection, this recipe is for you, homebody. MORE+ LESS-

Updated November 14, 2019

Ingredients

1
tablespoon vegetable oil
1
lb ground beef (at least 85% lean)
1
cup chopped onions
1
medium green pepper, chopped (1 cup)
1
small stalk celery, finely chopped (1/4 cup)
1
can (19 oz) Progresso™ dark red kidney beans, drained, rinsed
1
can (15.5 oz) pinto beans, drained, rinsed
1
can (14.5 oz) Muir Glen™ organic petite diced tomatoes, undrained
1
can (6 oz) Muir Glen™ organic tomato paste
2
cups water
3
tablespoons sugar
2
tablespoons chili powder
1
teaspoon ground cumin
1
teaspoon garlic powder
1
teaspoon salt
1/4
teaspoon ground black pepper

Steps

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  • 1
    In 4- to 5-quart Dutch oven, cook oil and beef over medium-high heat, breaking into small chunks, until beef is browned.
  • 2
    Reduce heat to medium. Add onions, bell pepper and celery; cook 5 minutes, stirring occasionally, until vegetables are tender.
  • 3
    Stir in remaining ingredients. Heat to boiling. Reduce heat; cover and simmer 20 minutes, stirring occasionally.

Expert Tips

  • Looking for extra spice? Substitute 1/4 teaspoon ground red pepper (cayenne) for the black pepper in this recipe.
  • Serve with saltine crackers and top with your favorite toppings, like shredded cheddar cheese, sour cream and sliced green onion. A serving of cornbread on the side is a great way to go, too.
  • Got leftovers? Chili tends to thicken once refrigerated. While reheating, add small amounts of water to thin your chili out, if desired. You can also freeze the chili in individual servings for a quick freezer-to-ready-meal on a busy weeknight.
  • We love the idea of serving this chili as a baked potato topper or served over cooked macaroni. In short, chili seems to go great with everything.

Nutrition Information

Nutrition Facts

Serving Size: About 1 1/2 Cups
Calories
370
Calories from Fat
100
% Daily Value
Total Fat
12g
18%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
860mg
36%
Potassium
990mg
28%
Total Carbohydrate
43g
14%
Dietary Fiber
9g
38%
Sugars
15g
Protein
24g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
20%
20%
Calcium
15%
15%
Iron
30%
30%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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