Wendy’s Chili Recipe

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Cozy up to the heartwarming, savory goodness of this Wendy’s Chili Recipe—a comforting bowl that brings all the fast-food flavor you love right into your own kitchen. Perfect for weeknight dinners, chilly days, or easy meal prep, this hearty chili is a satisfying blend of seasoned ground beef, tender beans, and a medley of colorful vegetables, all simmered to perfection in a rich tomato-based broth.

What sets this chili apart is the perfect balance between smoky, spicy, and subtly sweet flavors, with each spoonful delivering a texture-packed bite. Whether you top it with shredded cheese, a dollop of sour cream, or enjoy it straight from the pot, it’s a versatile dish that pleases every palate. Pair it with cornbread, tortilla chips, or enjoy it solo for a comforting experience you’ll want to recreate again and again.

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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 (with liquid)
• 1 can (29 oz) pinto beans (with liquid)
• 1 cup diced onion
• 1/2 cup diced green bell pepper
• 1/2 cup diced celery
• 3 medium tomatoes, chopped
• 1 packet chili seasoning mix (or use 1 tbsp chili powder, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper, 1/2 tsp salt)
• 1 tsp sugar
• 1 tsp white vinegar
• 1/2 tsp cayenne pepper (optional, for extra heat)
• 1 cup water

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Step 1: Brown the Beef

Start by placing a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until it’s fully browned, breaking it apart with a wooden spoon as it cooks. Drain off any excess fat to keep the chili from becoming too greasy.

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Step 2: Add the Vegetables

Stir in the diced onion, green bell pepper, and celery. Sauté them with the beef for about 5 minutes, or until the vegetables begin to soften and become fragrant. This step builds the base flavor for the chili.

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Step 3: Mix in the Tomatoes and Beans

Add the chopped tomatoes, kidney beans (with their liquid), and pinto beans (also with liquid) into the pot. Give everything a good stir to combine the textures and distribute the ingredients evenly.

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Step 4: Pour in the Sauce and Season

Next, add the tomato sauce and water to the mixture. Then stir in your chili seasoning (whether it’s a store-bought packet or your homemade blend), sugar, white vinegar, and cayenne pepper if you like a bit of heat.

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Step 5: Simmer to Perfection

Bring the chili to a gentle boil, then reduce the heat to low and let it simmer uncovered for at least 1 to 1.5 hours, stirring occasionally. This allows the flavors to meld beautifully and the chili to thicken.

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Step 6: Final Touches

Taste and adjust seasoning if needed. Add more salt, pepper, or a splash of vinegar for brightness. Once it’s rich and flavorful, it’s ready to serve! Top with sour cream, shredded cheese, green onions, or enjoy it plain—it’s delicious any way.

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Storage Instructions

To keep your Wendy’s Chili tasting fresh and delicious, proper storage is key:

• Refrigerator: Allow the chili to cool to room temperature, then transfer it to an airtight container. It will stay fresh in the refrigerator for up to 4–5 days.
• Freezer: For longer storage, freeze the chili in individual portions or as a full batch. Use freezer-safe containers or heavy-duty freezer bags. It will keep well for up to 3 months. Label with the date for easy tracking.
• Reheating: Reheat refrigerated chili on the stovetop over medium heat until warm, stirring occasionally. For frozen chili, thaw in the refrigerator overnight and then reheat on the stove or in the microwave.

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Estimated Nutrition (Per Serving)

Note: These values are approximate and may vary slightly based on exact ingredients and toppings used.

• Calories: 290
• Protein: 22g
• Carbohydrates: 26g
• Fat: 12g
• Saturated Fat: 4.5g
• Cholesterol: 50mg
• Sodium: 880mg
• Fiber: 7g
• Sugar: 6g

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Frequently Asked Questions

What makes this chili taste like Wendy’s?

It’s all about the spice blend and the combo of beans and veggies. The sweet tomato base, beefy richness, and touch of vinegar mimic the signature fast-food flavor.

Can I make this in a slow cooker?

Absolutely! Brown the beef first, then add all ingredients to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.

How spicy is this recipe?

Mild to medium. You can add cayenne or hot sauce to dial up the heat—or leave it out for a milder version.

Can I make it vegetarian?

Yes! Swap the ground beef for plant-based crumbles or extra beans and veggies. You won’t miss the meat.

What are the best toppings for this chili?

Sour cream, shredded cheddar, chopped green onions, crushed tortilla chips, or even jalapeños are all great.

Can I double the recipe?

Definitely. Just make sure your pot is large enough to handle the volume, and allow extra simmering time.

Is this good for meal prep?

Perfectly! It reheats like a dream and the flavors get even better the next day.

How do I thicken the chili?

Let it simmer uncovered to evaporate liquid, or mash a few beans into the chili to naturally thicken it.

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