Description
This is a copycat recipe for Wendy’s chili, a hearty and flavorful dish.
Ingredients
Scale
- 1 lb ground beef
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) pinto beans, drained
- 1 can (28 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 cup water
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (optional)
Instructions
- In a large pot, brown the ground beef over medium heat.
- Add onion, bell pepper, and garlic. Cook until vegetables are soft.
- Stir in chili powder, cumin, salt, black pepper, and cayenne pepper.
- Add beans, diced tomatoes, tomato sauce, and water. Mix well.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Stir occasionally and adjust seasoning to taste.
Notes
- Serve with cornbread or over rice.
- Store leftovers in the refrigerator for up to 3 days.
- Chili can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg
Keywords: wendys chili, chili recipe, beef chili