Copycat Our take on the Wendy's chili
Copycat Wendy's chili
A thick beef and two-bean chili with tomato, onion, celery and green bell pepper, gently spiced and topped with cheddar. Our speedy take on Wendy's chili.
- Prep
- 5 min
- Cook
- 15 min
- Serves
- 4
- Per serve
- 580 kcal
Ingredients
Method
Heat the oil in a large saucepan over high heat. Add the beef and cook, breaking it up, while you dice the onion, celery and bell pepper.
Add the onion, celery, bell pepper and garlic and cook, stirring, until the beef is browned with no pink left and the vegetables soften.
Stir in the chili powder, cumin, oregano and tomato paste and cook until fragrant.
Add the tomatoes, both beans, water and salt. Bring to a boil, then simmer, stirring now and then, until thick and rich.
Taste and add more salt or chili powder. Ladle into bowls and top with the cheddar.
Tips
- Finely dicing the vegetables and using a mild chili powder is what gives it the smooth, gently spiced texture of the original, rather than a fiery Tex-Mex chili.
- Check your chili powder label to keep it gluten-free, as a few blends contain wheat.
- It's even better the next day and freezes well for up to 3 months. Top with sour cream, diced onion or corn chips.
Flash Recipe is not affiliated with, endorsed by or sponsored by any of the restaurants or brands mentioned. Their names are used only to describe the dishes that inspired our home versions, which are our own recipes.
