Easy Homemade Wendy’s Copycat Chili in the Slow Cooker (Traditional & Healthy)

2-minute read | Slow-cooker comfort food | Freeze-friendly

1️⃣ Introduction — A cozy bowl and a memory

Wendy’s Copycat Chili in the Slow Cooker is the kind of food that smells like home the moment it starts simmering. I still remember the first time I made this — the house filled with warm, tomato-and-spice aromas and my kids scrambling for bowls. It’s simple, traditional, and comfort-packed, perfect for weeknight dinners, Sunday family meals, rainy afternoons, or game-day gatherings.

This slow-cooker version is an easy, mostly hands-off way to get that classic Wendy’s-style chili flavor without standing over a pot. Whether you serve it for a family night or bring a pot to a potluck, it’s the kind of recipe that invites second helpings and leftovers you’ll actually look forward to.

🧂 Ingredients

• 2 lbs lean ground beef (90/10) — or 1.5 lbs ground turkey for a lighter version
• 1 large yellow onion, diced
• 1 green bell pepper, seeded and diced
• 3 cloves garlic, minced
• 2 (15 oz) cans kidney beans, drained and rinsed (optional for low-carb)
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 (29 oz) can tomato sauce (low-sodium preferred)
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 tbsp tomato paste (for depth)
• 1 cup low-sodium beef broth (or water)
• 3 tbsp chili powder (adjust to taste)
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp kosher salt (adjust)
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional, for heat)
• 1 tbsp Worcestershire sauce
• 2 tsp brown sugar (balances acidity)
• 1–2 tbsp cornstarch mixed with 2 tbsp cold water (optional, to thicken at the end)
• Garnishes: shredded cheddar, diced onions, sour cream, chopped cilantro, oyster crackers

(If you’re using a vegan/vegetarian swap see Tips & Variations below.)

👩‍🍳 Directions

1. Brown the meat: In a large skillet over medium-high heat, crumble and brown the ground beef (or turkey) until no pink remains, about 6–8 minutes. Drain excess fat.
2. Sauté aromatics: Add diced onion and green bell pepper to the skillet and cook 3–4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
3. Transfer to slow cooker: Add the browned meat and sautéed vegetables to the slow cooker.
4. Add the rest: Stir in the tomato sauce, diced tomatoes (with juices), tomato paste, drained beans, beef broth, Worcestershire, brown sugar, chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne if using. Mix well.
5. Cook low and slow: Cover and cook on LOW for 6–8 hours or on HIGH for 4 hours. Low heat gives the best depth of flavor.
6. Adjust texture: If your chili is thinner than you like, whisk cornstarch and cold water together and stir into the chili in the last 20–30 minutes of cooking; switch to HIGH and simmer until thickened. Or mash a cup of the beans into the chili for natural thickness.
7. Taste and finish: Stir, taste, and adjust salt, pepper, or chili powder. Serve hot with your favorite garnishes.

Quick tip: If you’re short on time, skip browning and throw everything in raw — you’ll still get great flavor, though browning builds extra richness.

💡 Tips & Variations

• Healthy swaps:

  • Lower-fat: Use 93/7 ground beef or ground turkey; use low-sodium tomato products.
  • Low-carb / Keto: Omit beans and add extra diced zucchini, cauliflower rice, or mushrooms for bulk.
  • Vegan/Vegetarian: Replace meat with 2 cups cooked lentils + 8 oz finely chopped mushrooms or 2 cups crumbled tempeh. Use vegetable broth and vegan Worcestershire or soy sauce.
  • Gluten-free: Use cornstarch or arrowroot for thickening and check labels on Worcestershire and chili powder.

• Flavor boosts:

  • Add 1–2 chipotle peppers in adobo for smoky heat.
  • A splash of apple cider vinegar or fresh lime at the end brightens the whole pot.

• Serving ideas:

  • Ladle over baked potatoes, pasta, or rice.
  • Serve with cornbread, tortilla chips, or a simple green salad.
  • Top with shredded cheddar, diced raw onion, sour cream, scallions, or sliced jalapeños.

• Storage:

  • Refrigerate in an airtight container for up to 4 days.
  • Freeze in meal-sized portions for up to 3 months. Thaw overnight and reheat on low until steaming.
  • Reheating tip: Add a splash of water or broth to loosen thickened chili when reheating.

🩺 Health & Lifestyle Tie-in

This version of Wendy’s Copycat Chili in the Slow Cooker can be a smart choice for health-conscious eaters—beans provide fiber and plant protein, and using lean meat cuts saturated fat. Cooking at home not only lets you control sodium and sugar but also helps stretch your food budget (and as many financial advisors and insurers will tell you, eating well now can help reduce future health costs). Batch-making and freezing also saves time and reduces the temptation to order expensive takeout.

❤️ Conclusion

There’s something deeply comforting about a pot of chili that simmers all day and fills the house with cozy aromas. Give this Wendy’s Copycat Chili in the Slow Cooker a try on your next family night — it’s easy, crowd-pleasing, and perfect for leftovers. If you make it, tell me how you topped it or tag me on social — I’d love to see your version!

P.S. If you’re looking for a slow cooker to make this a breeze, I use a 6-quart programmable model that’s perfect for family-sized chili (affiliate link).

Wendy's Copycat Chili

A cozy, slow-cooker version of Wendy's classic chili, packed with flavor and easily adaptable for dietary preferences.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 20 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 lbs lean ground beef (90/10) or 1.5 lbs ground turkey for a lighter version
• 1 large yellow onion, diced
• 1 medium green bell pepper, seeded and diced
• 3 cloves garlic, minced
• 2 15 oz cans kidney beans, drained and rinsed optional for low-carb
• 1 15 oz can pinto beans, drained and rinsed
• 1 29 oz can tomato sauce low-sodium preferred
• 1 14.5 oz can diced tomatoes, undrained
• 2 tbsp tomato paste for depth
• 1 cup low-sodium beef broth or water
• 3 tbsp chili powder adjust to taste
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp kosher salt adjust
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper optional, for heat
• 1 tbsp Worcestershire sauce
• 2 tsp brown sugar balances acidity
• 1-2 tbsp cornstarch mixed with cold water optional, to thicken at the end

Garnishes

• shredded cheddar
• diced onions
• sour cream
• chopped cilantro
• oyster crackers

Method

 

Preparation

1. In a large skillet over medium-high heat, crumble and brown the ground beef (or turkey) until no pink remains, about 6–8 minutes. Drain excess fat.
2. Add diced onion and green bell pepper to the skillet and cook 3–4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
3. Add the browned meat and sautéed vegetables to the slow cooker.
4. Stir in the tomato sauce, diced tomatoes (with juices), tomato paste, drained beans, beef broth, Worcestershire, brown sugar, chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne if using. Mix well.

Cooking

1. Cover and cook on LOW for 6–8 hours or on HIGH for 4 hours. Low heat gives the best depth of flavor.
2. If your chili is thinner than you like, whisk cornstarch and cold water together and stir into the chili in the last 20–30 minutes of cooking; switch to HIGH and simmer until thickened. Or mash a cup of the beans into the chili for natural thickness.
3. Stir, taste, and adjust salt, pepper, or chili powder. Serve hot with your favorite garnishes.

Notes

This chili can be made healthier by using leaner meat or substituting meat with lentils or tempeh. It’s also easily adjustable for gluten-free or low-carb diets.