Description
This Slow Cooker Wendy’s Chili recreates the hearty, comforting flavor of the fast-food favorite with minimal effort. A perfect dump-and-go recipe, it delivers rich, satisfying chili ideal for make-ahead meals and leftovers.
Ingredients
- 2 pounds ground beef
- 2 celery stalks, small diced
- 2 cups frozen peppers and onions
- 2 (15-ounce) cans tomato sauce
- 2 (14.5-ounce) cans stewed tomatoes
- 1 (16-ounce) can dark red kidney beans, undrained
- 1 (15-ounce) can chili beans in sauce, undrained
- 1 (10-ounce) can diced tomatoes and green chilies, undrained
- 1 cup low-sodium beef broth
- 1.25-ounce packet chili seasoning
- 1 tablespoon granulated sugar
- 1 tablespoon white vinegar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon black pepper
- 1 teaspoon kosher salt (or to taste)
Instructions
- In a large skillet over medium-high heat, cook the ground beef, breaking it into crumbs, until fully browned. Drain excess grease.
- Transfer the browned beef into a 6- to 8-quart slow cooker.
- Add celery, frozen peppers and onions, tomato sauce, stewed tomatoes, kidney beans, chili beans, diced tomatoes with green chilies, beef broth, chili seasoning, sugar, vinegar, garlic powder, onion powder, black pepper, and salt. Stir well to combine.
- Cover and cook on low for 6–8 hours or on high for 4–5 hours, stirring occasionally.
- Serve hot with optional toppings like shredded cheese, sour cream, and saltine crackers.
Notes
- Use low-sodium canned goods to reduce salt content.
- Swap ground beef with turkey or chicken for a lighter option.
- Leftovers taste even better the next day.
- Freezes well for up to 3 months.
- Add more heat with jalapeños or hot sauce as desired.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 6g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 50mg
