Wendy’s Chili has been a fan favorite for decades offering a comforting blend of ground beef beans and hearty spices. But what makes this iconic dish stand out isn’t just its simplicity—it’s the balance of flavors that hits just the right notes of savory smoky and mildly spicy. Whether you’re looking for a filling meal or a flavorful side Wendy’s Chili has a way of warming both your heart and your taste buds. This recipe captures that nostalgic charm while also offering a homemade twist so you can enjoy that signature taste from the comfort of your own kitchen.
Ingredients:
- 2 pounds of lean ground beef (or swap for ground turkey for a lighter option)
- 1 quart of vegetable broth (for a slightly different flavor base)
- 1 (29-ounce) can of fire-roasted crushed tomatoes
- 1 (15-ounce) can of black beans, drained
- 1 (15-ounce) can of cannellini beans, drained
- 1 large onion, finely chopped (about 1 1/2 cups)
- 3/4 cup diced carrots (adds a subtle sweetness)
- 1/2 cup diced yellow bell pepper (for a different flavor profile)
- 1/4 cup smoked paprika (use less if you prefer a milder smokiness)
- 1 tablespoon ground cumin (adjust to taste for a deeper flavor)
- 1 tablespoon minced garlic (instead of garlic powder)
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme (adds an earthy note)
- 1/2 teaspoon ground cinnamon (for a warm undertone)
- 1/4 teaspoon crushed red pepper flakes (for a little heat)
- 1 tablespoon honey or maple syrup (optional, to balance the spice)
Directions:
- In a large skillet, brown the ground beef or turkey over medium heat until fully cooked. Drain off any excess fat and set aside.
- In a 6-quart pot, heat a splash of olive oil over medium heat. Add the chopped onions, carrots, and yellow bell pepper. Sauté until softened, about 5-7 minutes.
- Stir in the minced garlic, cumin, smoked paprika, thyme, cinnamon, salt, and black pepper. Cook for another minute to release the spices’ aromas.
- Add the browned beef or turkey, fire-roasted crushed tomatoes, vegetable broth, and drained beans. Stir in the honey or maple syrup if using for balance.
- Cover the pot and let it simmer on low heat for 1 to 1 1/2 hours, stirring occasionally to prevent sticking.
- For a slower cook, transfer the mixture to a slow cooker and cook on low for 3 to 4 hours, or until the flavors have melded.
Enjoy your rich, smoky, and slightly sweet chili, served with your favorite toppings like shredded cheese, sour cream, or avocado!
