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Copycat Wendy's Chili

Make a big pot of this copycat Wendy's chili for you Super Bowl party and watch it disappear!
Prep Time25 mins
Cook Time1 hr
Total Time1 hr 25 mins
Course: Main
Cuisine: Mexican
Keyword: chili, copycat recipe, Wendy's chili
Servings: 10 -12
Calories: 371kcal


  • 2 tbs olive oil
  • 2 lbs lean ground beef
  • 1 medium onion chopped
  • 2 stalks celery chopped
  • 1 cup green bell pepper chopped (you could use poblanos too if you want a bit of heat)
  • 42 oz stewed tomatoes (3 cans, 14 oz each)
  • 10 oz diced tomatoes 1 can with green chiles (like Rotel)
  • 15 oz tomato sauce (1 can)
  • 1 cup water
  • Double recipe of chili seasoning or 2 packages, 1.25 oz ea.
  • 28 oz canned dark red kidney beans, drained (2 cans - 14 oz each)
  • 14 oz canned white kidney beans drained
  • 14 oz canned garbanzo beans (chick peas), drained
  • Salt and pepper to taste
  • 1 tbs white vinegar


  • Heat olive oil in a large pot over medium-high heat. Press ground beef into the hot oil to form one large patty; let the bottom brown, 8 to 10 minutes. Stir and break the ground beef into crumbles and cook until no longer pink, about 5 more minutes.
  • Stir celery, onion, and green bell pepper into ground beef and cook until onion is translucent, about 5 minutes; pour in stewed tomatoes, diced tomatoes with green chiles, tomato sauce, and water. Break apart large chunks of stewed tomatoes. Stir in chili seasoning.
  • Mix the beans into chili, season with salt and black pepper, and bring to a boil. Reduce heat to low and simmer for 1 hour. Mix vinegar into chili.


Serving: 1g | Calories: 371kcal | Carbohydrates: 42g | Protein: 32g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 56mg | Sodium: 770mg | Potassium: 1297mg | Fiber: 12g | Sugar: 8g | Vitamin A: 520IU | Vitamin C: 29.4mg | Calcium: 118mg | Iron: 7.8mg