Wendy’s Chilli copycat
Craving that iconic Wendy’s Chili without leaving home? Chef Trips has you covered with a healthier, flavor-packed version that’s pure comfort in a bowl!This hearty chili features lean ground turkey or beef, kidney and pinto beans, and a rich tomato base spiced with chili powder and cumin. Packed with fresh peppers and celery, it’s a nutrient-dense, soul-warming dish perfect for game days or cozy nights.Easy to make and endlessly customizable, and with the optional toppings, this chili brings the fast-food classic to your kitchen with a Chez Trips twist.Check out the video for step-by-step tips and make it BEAUTIFUL!
Ingredients
- 2 lbs of ground Beef or turkey
- 2 15 oz cans of Pinto beans not drained
- 2 15 oz cans of Kidney beans not drained
- 3 stalks of diced Celery
- 1 diced green Bell pepper
- 1 tbsp of Worcestershire sauce
- 2 15 oz cans of Tomato sauce
- 2 15 oz cans of diced Tomatoes
- ¼ cup of Chili powder
- 1 tbsp of Cumin
- 2 tsp of Salt substistute with natural sea salt, or pink salt
- 2 tsp of Black pepper
- 2 cups of Cheddar cheese optional for serving
- Saltine crackers or Oyster crackers, optional for serving
- ½ cup of diced Onions optional for serving
- Sour cream optional for serving
Instructions
- Brown the ground beef (or turkey) in a large stockpot. Halfway through the cooking time, add the celery and bell pepper and cook until tender. Drain off any excess grease.
- Add in the remaining ingredients except for the optional toppings. Stir to combine.
- Bring the mixture to a boil, reduce the heat, cover, and simmer for approximately 30 minutes to combine all the flavors.
- Serve topped with the optional shredded cheddar cheese, crackers, onions, and/or sour cream.
- ENJOY!