Go Back

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
Cook Time 6 hours
Total Time 6 hours 20 minutes
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.