Description
A deliciously comforting Copycat Wendy’s Chili that delivers rich flavors and heartiness, perfect for weeknights or gatherings.
Ingredients
Scale
- 1 lb ground beef (80/20)
- 1 can kidney beans, drained
- 1 can pinto beans, drained
- 1 can diced tomatoes with green chilies
- 1 can tomato sauce
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beef broth (low-sodium)
Instructions
- In a large pot, heat over medium heat and add the ground beef. Cook for about 5-7 minutes until browned, breaking it apart as it cooks. Drain excess fat.
- Add the chopped onion, bell pepper, and minced garlic. Sauté for 5 minutes until softened.
- Stir in chili powder, cumin, salt, and black pepper. Cook for an additional minute.
- Add kidney beans, pinto beans, diced tomatoes (with juices), tomato sauce, and beef broth. Stir to combine.
- Bring to a boil, then reduce heat to low and let simmer uncovered for 30 minutes, stirring occasionally.
- Remove from heat, let cool slightly, and serve hot.
Notes
Store leftovers in airtight containers for up to 4 days or freeze for up to 6 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 9g
- Protein: 20g
- Cholesterol: 60mg