Wendy’s-Style Copycat Chili

1. 1

   Assemble all the ingredients.

2. 2

   Warm olive oil in a large pot over medium-high heat. Press the ground beef into the hot oil to make one large patty; let the bottom brown for 8 to 10 minutes.

3. 3

   Stir and crumble the browned beef. Keep cooking until it is no longer pink, about 5 minutes more.

4. 4

   Stir the celery, onion, and bell pepper into the beef and cook until the onion turns translucent, about 5 minutes.

5. 5

   Add the stewed tomatoes, tomato sauce, diced tomatoes with green chiles, and water.

6. 6

   Break up any large pieces of stewed tomatoes.

7. 7

   Stir in the chili seasoning. Stir in the kidney and pinto beans. Season with salt and pepper.

8. 8

   Bring to a boil, then lower the heat to low and simmer for 1 hour.

9. 9

   Stir the vinegar into the chili just before serving.

• Calories 440.91 kcal High
• Protein 23.44 g Good Source
• Carbs 39.35 g Moderate
• Total Fat 22.62 g High
• Saturated Fat 8.0 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 65.35 mg High
• Sodium 1069.52 mg High
• Fiber 8.55 g Good Source
• Sugar 11.03 g High
• Added Sugar 1.03 g Low Source
• Calcium 84.38 mg Low Source
• Iron 5.73 mg Good Source
• Potassium 693.5 mg Moderate
• Vitamin A 55.39 mcg_rae Low Source
• Vitamin C 11.72 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Celery
• Tomatoes 🍅
• Onions 🧅