Recipe Library
Copycat Wendy's Chili
Ground beef sizzles with onion, green pepper, and celery until fragrant, then simmers in a rich tomato broth seasoned with chili powder and cumin. Each spoonful delivers hearty chunks of meat and vegetables in a deeply spiced, savory chili.
- Total
- 55 min
- Prep
- 20 min
- Cook
- 35 min
- Serves
- 6
Nutrition per Serving
- Calories
- 432
- Protein
- 36g
- Carbs
- 36g
- Fat
- 17g
- Fiber
- 13g
- Sugar
- 11g
- Sodium
- 474mg
Ingredients
- 1 tablespoon canola oil
- 1 large yellow onion, chopped
- 1 small green bell pepper, chopped
- 2 medium stalks celery, chopped
- 1 1/2 pounds 90%-lean ground beef
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 1/2 cups unsalted chicken broth
- 2 (8 ounce) cans no-salt-added tomato sauce
- 1 (15 ounce) can no-salt-added dark kidney beans, rinsed
- 1 (15-ounce) can no-salt-added pink or pinto beans, rinsed
- 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
- 1/2 teaspoon salt
- 3/4 cup whole-milk plain strained (Greek-style) yogurt (optional)
Instructions
- Heat oil in a large Dutch oven over medium-high heat. Add onion, bell pepper and celery; cook, stirring occasionally, until the vegetables are softened, 10 to 12 minutes.
- Add ground beef; cook, stirring often, until the beef is crumbled and cooked through, about 5 minutes. Stir in tomato paste, chili powder, cumin, garlic powder and onion powder; cook, stirring constantly, until fragrant and well combined, about 1 minute. Stir in broth, tomato sauce, kidney beans, pink (or pinto) beans, diced tomatoes with juices, and salt. Bring to a boil over high heat. Reduce heat to medium-low; simmer, stirring occasionally, until the flavors meld, about 15 minutes.
- Divide among 6 bowls. Top each with a dollop of yogurt, if desired.