This Homemade Wendy’s Copycat Chili tastes just as good, if not better, than the restaurant version! This is an easy chili recipe-made with fresh ingredients such as-lean ground beef or turkey, bell pepper, onions, diced celery, diced tomatoes, kidney beans, pinto beans, and spices!

Makes 12 (1 cup) servings

Did you know?

Dave Thomas, Wendy’s late founder, started serving this chili in 1969, the year the first Wendy’s opened its doors.

Wendy’s chili is made using their leftover cooked hamburger patties. That’s right. The chunks of hamburger patties is the secret ingredient! If you feel the urge to make the lean ground beef into patties before breaking up the beef into bite-size crumbles for this copycat chili recipe-then go for it!  

This homemade copycat chili recipe costs a fraction of the price and provides you with plenty of leftovers!  And if we are being honest-this chili tastes even better as leftovers-there’s just something about all the flavors that come together overnight-that makes it so dang good!

What ingredients do I need to make this Homemade Wendy’s Copycat Chili?

• 96% lean ground beef or 93%-99% lean ground turkey 
• Pinto Beans-canned, not drained
• Light red kidney beans -canned, not drained
• Celery- diced
• Bell pepper- diced
• Onion-diced
• Worcestershire sauce
• Tomato sauce 
• Diced tomatoes-canned, not drained
• Chili powder
• Cumin
• Kosher salt 
• Back pepper
• Water 

How do I make this Homemade Wendy’s Copycat Chili?

This chili can be made on in the Slow Cooker, Instant Pot, or on the Stove.

Here’s the step by step directions for the stove top:

Spray a large stockpot with nonstick cooking spray. Brown the lean ground beef or turkey, over medium high heat until the beef or turkey is no longer pink. 

Drain off any excess grease and return to the pot.

Add the onions, celery and green pepper, sauté until veggies are a bit tender. 

Then add in the rest of the ingredients and bring to a boil. 

Reduce heat and let it simmer for at least 2 hours, stirring every 15 minutes.

Serve warm.

Garnish with fat free sour cream, non fat Greek yogurt, scallions, and cheese, if desired!

Ingredients: 

• 2 lbs 96% lean ground beef or 93-99% lean ground turkey- I like to use 96% lean ground beef  
• 2 ( 16 oz.) cans pinto beans-not drained
• 2 ( 16 oz.) cans light red kidney beans -not drained
• 2 stalks celery, diced
• 1 green bell pepper, diced
• 1 yellow onion, diced
• 1 Tbsp Worcestershire sauce
• 2 ( 15 oz.) cans tomato sauce 
• 2 ( 14.5 oz.) cans diced tomatoes
• 3 Tbsp chili powder
• 1 Tbsp cumin
• 2 tsp kosher salt 
• 1 tsp black pepper
• 1 cup water 

Directions:

Stove Top:

1. Spray a large stockpot with nonstick cooking spray. Brown the lean ground beef or turkey, over medium high heat until the beef or turkey is no longer pink. 
2. Drain off any excess grease and return to the pot.
3. Add the onions, celery and green pepper, sauté until veggies are a bit tender. 
4. Then add in the rest of the ingredients and bring to a boil. 
5. Reduce heat and let it simmer for at least 2 hours, stirring every 15 minutes.
6. Serve warm.
7. Garnish with your favorite toppings such as: scallions, fat free sour cream, non fat Greek yogurt, and cheese, for additional points.

Slow Cooker:

1. Brown meat and then once meat is cooked place the browned beef into a 8-quart slow cooker.
2. Add all ingredients. Cook on high for 4-6 hours or low for 8-10 hours.
3. Serve warm.
4. Garnish with your favorite toppings such as: scallions, fat free sour cream, non fat Greek yogurt, and cheese, for additional points.

Instant Pot:

1. You can turn on the sauté option and brown the lean ground beef or turkey, then drain any excess grease. Add remaining ingredients and stir.
2. Cover the instant pot and turn knob to sealing and set to the device to manual for 30 minutes.
3. Do a quick release to release the pressure from the Instant Pot after the cook time.
4. Serve warm.
5. Garnish with your favorite toppings such as: scallions, fat free sour cream, non fat Greek yogurt, and cheese, for additional points.

Notes:

• Store leftovers in an airtight container in the refrigerator for 3-5 days or for up to 3 months in the freezer.
• Not a fan of green peppers?  Then omit the green peppers.
• Want more spice? Feel free to add diced deseeded jalapeños -which will give this chili a bit of kick! 

Makes 12 ( 1 cup) servings 

0 Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.