Homemade Wendy’s Chili With Beans

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Wendy’s Chili with Beans is not just a quick meal—it’s a classic comfort food that can be enjoyed on a chilly evening, during game day, or anytime you need a delightful pick-me-up.

How to make Wendy’s Chili With Beans

Wendy’s Chili With Beans is a classic, slow-simmered chili served at Wendy’s—and it’s kind of a low-key legend on their menu.

Ingredients

Main Ingredients:

• 2 lbs ground beef: Use lean ground beef for flavorful, yet less greasy chili.
• 1 large onion – Chopped finely for a hint of sweetness and texture.
• 1 large green bell pepper – Finely chopped for added flavor and crunch.
• 3 celery stalks – Diced for subtle aromatics and texture.
• 1 (28 oz) can diced tomatoes – Opt for the canned variety for convenience. Don’t drain the liquid!
• 1 (15 oz) can tomato sauce – This forms the chili’s rich base.
• 1 (15 oz) can kidney beans (dark red) – Drained and rinsed to remove excess sodium.
• 1 (15 oz) can pinto beans – Also drained and rinsed.
• 1 cup water: Adjust based on preferred consistency.

Seasonings:

• 1 tbsp chili powder – Classic spice for warmth.
• 1 tsp ground cumin – For smoky, earthy undertones.
• 1/2 tsp garlic powder – Or substitute with fresh minced garlic.
• 1/2 tsp paprika – Adds depth of flavor.
• Pinch of cayenne pepper: Optional for a mild kick.
• Salt and pepper to taste: Begin light and adjust as you go.

Optional Garnishes:

• Shredded cheddar cheese
• Sour cream
• Chopped green onions
• Crushed crackers or tortilla chips

Instructions

Follow these steps to make the perfect bowl of Wendy’s-style chili:

1. Brown the beef: Heat a large pot or Dutch oven over medium heat. Add the ground beef and cook until fully browned, breaking it up into crumbles as it cooks. Drain off any excess grease, then set the beef aside.
2. Sauté the vegetables: In the same pot, add a small drizzle of oil if needed and sauté the chopped onion, bell pepper, and celery until softened (about 5-7 minutes). This enhances the flavor of the chili.
3. Create the base: Add the diced tomatoes (with their liquid), tomato sauce, and water to the pot. Stir well to combine.
4. Season generously: Stir in the chili powder, cumin, garlic powder, paprika, and cayenne (if using). Add a pinch of salt and pepper at this stage. Allow the mixture to simmer for 5 minutes, allowing the spices to bloom.
5. Combine everything: Add the browned ground beef, kidney beans, and pinto beans to the pot. Stir thoroughly to ensure all ingredients are evenly incorporated.
6. Simmer to perfection: Reduce the heat to low, cover, and let the chili simmer gently for 35-45 minutes, stirring occasionally. This allows the flavors to meld beautifully and creates Wendy’s signature thick, hearty chili texture.
7. Serve and garnish: Ladle the chili into bowls and add your favorite toppings. Shredded cheddar cheese, sour cream, or crushed crackers/tortilla chips pair wonderfully with this dish.

Tips for the Best Chili

• Use fresh ingredients where possible: While canned beans and tomatoes are convenient, fresh produce like garlic and peppers can elevate the flavor.
• Adjust the consistency: If your chili feels too thick, stir in an extra splash of water or chicken broth. For a thicker chili, simmer uncovered for the last 5-10 minutes.
• Let it rest: Chili always tastes better the longer it sits! Once it’s simmered, let it sit for 10 minutes before serving. This gives the flavors time to deepen further.
• Make it spicy or mild: Wendy’s Chili With Beans has a balanced warmth, but you can customize the heat level. Add more cayenne or red pepper flakes for extra spice, or skip them if you prefer it mild.
• Perfect for leftovers: Chili often tastes even better the next day! Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Ingredients substitutes

Recreating Wendy’s Chili with Beans at home doesn’t have to be an exact science.

1. Ground Beef Substitutes

The ground beef is the star protein in Wendy’s Chili With Beans, but there are plenty of alternatives if you want to switch it up:

• Ground Turkey or Chicken: A leaner option that’s still packed with protein. These options tend to be lower in fat than beef, so you might want to add an extra tablespoon of oil when browning them.
• Ground Pork: For richer flavor, it’s a great choice. It’s slightly fattier than ground beef, giving the chili extra depth.
• Plant-Based Ground Meat: For a vegetarian or vegan option, use plant-based meat alternatives like Beyond Meat or Impossible Burger. They work beautifully as a 1:1 substitute.
• Chopped Mushrooms: For vegetarians or those looking to add a “meaty” texture, finely chopped or pulsed mushrooms (like cremini or portobello) are excellent. They mimic the texture of ground beef and contribute a savory umami flavor.
• Lentils: Cooked lentils – green or brown – can bulk up the chili and replace the ground beef. Use about 2 cups of cooked lentils for one pound of meat.

2. Bean Substitutes

Kidney and pinto beans are staples in this recipe, but you can swap them out or mix and match based on what’s in your pantry:

• Black Beans: A great alternative with a slightly firmer texture and earthy flavor. They work very well in chili.
• Cannellini Beans: Creamy and mild in flavor, these white beans can be swapped for kidney or pinto beans.
• Chickpeas (Garbanzo Beans): These slightly nutty beans are perfect if you’re looking to try something different. They won’t break down as much but will provide great texture.
• Mixed Beans: Using a combination of beans (like a canned “three-bean medley”) adds variety to your chili.
• No Beans? No Problem: Wendy’s chili is classic with beans, but if you’d prefer a bean-free version, omit them. To compensate, add more meat, vegetables, or plant-based protein.

3. Tomato-Based Ingredients Substitutes

Tomatoes are at the heart of the recipe’s base. These swaps work just as well:

• Fresh Tomatoes: If you’re out of canned diced tomatoes, you can substitute fresh ones. Chop about 3-4 large tomatoes, including their juices. You may need to add a little extra salt and let them cook down longer.
• Crushed Tomatoes: If you don’t have diced tomatoes, crushed tomatoes will give you a thicker consistency. To replicate diced tomatoes, pulse them a few times in a blender or food processor.
• Tomato Puree or Passata: These are great for replacing tomato sauce. Adjust the water slightly to reach the desired consistency.
• Salsa: If you’re out of tomatoes or tomato sauce, salsa can add a fun twist. Use a mild or medium salsa to keep the flavor balanced.
• Ketchup: In a pinch, you can use ketchup instead of tomato sauce. While ketchup is sweeter, a teaspoon of vinegar or lemon juice can add a little tartness to balance it out.

4. Vegetables Substitutes

The mix of onions, celery, and bell peppers gives Wendy’s chili its signature aroma and texture, but you can swap them with ease:

• Onion Substitute: Shallots, leeks, or even onion powder can be used as a substitute for onions. For onion powder, use 1 teaspoon per onion.
• Celery Substitute: Carrots (diced small), fennel, or even zucchini can mimic celery’s crunch and texture.
• Bell Pepper Substitute: Red, yellow, or orange bell peppers can replace green bell peppers for a sweeter flavor. If you prefer something spicier, poblano or Anaheim peppers are great substitutes.

Final Thoughts

Wendy’s Chili with Beans is the perfect recipe for busy weeknights, family gatherings, or meal prep. By making it at home, you get to control the ingredients and tailor the spice levels, all while savoring a nostalgic dish that hits the spot every time.

More Wendy’s Recipes:

• Wendy’s Thin Mint Frosty Recipe
• Homemade Wendy’s Fish Sandwich Recipe