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Name: Wendy's Chili (Copycat)
Prep time: 20 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 2 tablespoons Olive Oil; 1 medium Onion chopped; 1 Green Bell Pepper chopped; 2 stalks Celery chopped; 1 tablespoon Tomato Paste; 1-1/2 pounds Ground Beef; 3 tablespoons Chili Powder; 2 teaspoons Ground Cumin; 1 teaspoon Garlic Powder; Kosher Salt; Black Pepper; 28 ounce can Crushed Tomatoes; 15 ounce can Kidney Beans with liquid; 15 ounce can Pinto Beans with liquid; Cheddar Cheese shredded, for serving; Green Onions sliced, for serving

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INGREDIENTS

2 tablespoons Olive Oil
1 medium Onion ; chopped
1 Green Bell Pepper ; chopped
2 stalks Celery ; chopped
1 tablespoon Tomato Paste
1-1/2 pounds Ground Beef
3 tablespoons Chili Powder
2 teaspoons Ground Cumin
1 teaspoon Garlic Powder
Kosher Salt
Black Pepper
28 ounce can Crushed Tomatoes
15 ounce can Kidney Beans ; with liquid
15 ounce can Pinto Beans ; with liquid
Cheddar Cheese ; shredded, for serving
Green Onions ; sliced, for serving

Servings

INSTRUCTIONS

1) In a large pot over medium heat, heat oil. Add onion, pepper and celery, and cook until softened, 5 minutes. Add in Tomato paste, stirring constantly until darker in color, about 2 minutes more.

2) Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes more. Drain fat and return to heat.

3) Add chili powder, cumin, and garlic power, and season generously with salt and pepper. Pour in crushed tomatoes, then fill can halfway with water, swirling to catch any remaining tomato, and add to pot. Add beans and their liquid and stir to combine.

4) Bring chili to a boil, then reduce heat to low and let simmer until flavors meld and liquid is slightly reduced, about 40 minutes. Taste and adjust seasonings as necessary.

5) Serve topped chili with cheddar and green onions.

NOTES

Alert editor

Wendy's Chili (Copycat)

2 tablespoons Olive Oil 
1 medium Onion chopped
1  Green Bell Pepper chopped
2 stalks Celery chopped
1 tablespoon Tomato Paste 
1-1/2 pounds Ground Beef 
3 tablespoons Chili Powder 
2 teaspoons Ground Cumin 
1 teaspoon Garlic Powder 
  Kosher Salt 
  Black Pepper 
28 ounce can Crushed Tomatoes 
15 ounce can Kidney Beans with liquid
15 ounce can Pinto Beans with liquid
  Cheddar Cheese shredded, for serving
  Green Onions sliced, for serving

1)  In a large pot over medium heat, heat oil.  Add onion, pepper and celery, and cook until softened, 5 minutes.  Add in Tomato paste, stirring constantly until darker in color, about 2 minutes more.

2)  Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes more.   Drain fat and return to heat.

3)  Add chili powder, cumin, and garlic power, and season generously with salt and pepper.  Pour in crushed tomatoes, then fill can halfway with water, swirling to catch any remaining tomato, and add to pot.  Add beans and their liquid and stir to combine.

4)  Bring chili to a boil, then reduce heat to low and let simmer until flavors meld and liquid is slightly reduced, about 40 minutes.  Taste and adjust seasonings as necessary.

5)  Serve topped chili with cheddar and green onions.

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Nutrition

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Serving Size: 1 Serving (110g)
Recipe Makes: 6 Servings

Calories: 89
Calories from Fat: 20 (22%)

Amt Per Serving		% DV

	Total Fat 2.2g	3 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 266mg		9 %
Potassium 322.4mg		8 %
Total Carbohydrate 14.2g		4 %
	Dietary Fiber 4.7g	19 %
	Sugars, other 9.6g
Protein 4.2g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 89

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