Homemade Wendy’s Chili With Beans

11

With the right combination of ingredients, care, and a bit of love, you can whip up a homemade version of Wendy’s Chili With Beans that’s so close to the original, it’ll make you feel like you’re sitting in a Wendy’s booth enjoying it straight from the source.

How to make Wendy’s Chili With Beans

Wendy’s Chili With Beans is a hearty, savory chili served at Wendy’s restaurants, made with seasoned ground beef, kidney beans, pinto beans, tomatoes, onions, green peppers, and a blend of chili spices.

Ingredients

Meat & Beans

• 1 lb ground beef (lean is preferred to reduce excess grease)
• 1 can (15 oz) kidney beans (drained and rinsed)
• 1 can (15 oz) pinto beans (drained and rinsed)

Vegetables

• 1 medium onion, diced
• 1 green bell pepper, diced
• 1 stalk celery, diced
• 1 large fresh tomato, chopped (or 1 can (14 oz) diced tomatoes if fresh isn’t available)
• 1 can (14 oz) tomato sauce
• 1 can (4 oz) green chilies, diced

Spices & Seasonings

• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp ground black pepper
• 1 tsp salt (adjust to taste)
• 1 tbsp sugar (to balance the acidity of tomatoes)

Liquid

• 1 cup beef broth (optional: use chicken broth or plain water if needed)
• 1 cup water

Instructions

1. Prepare the base: Heat a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up into small pieces as it cooks. Drain excess grease if needed.
2. Sauté the vegetables: To the same pot, add the diced onions, celery, and green bell peppers. Sauté for 5-7 minutes until the vegetables soften and the onions become translucent.
3. Add the tomatoes: Stir in the chopped fresh tomato (or canned diced tomatoes), tomato sauce, and diced green chilies. Mix well to combine and bring out their natural sweetness.
4. Season the chili: Sprinkle in the chili powder, cumin, garlic powder, onion powder, paprika, black pepper, and salt. Mix thoroughly to coat the meat and vegetables evenly with the spices.
5. Add beans and liquids: Pour in the kidney beans and pinto beans, followed by the beef broth and water. Adjust the consistency by adding more water if needed.
6. Simmer to perfection: Bring the chili to a boil, then lower the heat to a gentle simmer. Cover and let it simmer for 1 hour, stirring occasionally. This allows the flavors to meld together beautifully.
7. Taste and adjust seasonings: Before serving, taste the chili and adjust the seasoning as needed. For a bit more heat, feel free to add a dash of cayenne pepper or hot sauce.
8. Serve and Enjoy: Ladle the chili into bowls and serve warm. Pair it with crackers, cornbread, or shredded cheese for extra comfort!

Tips for Perfect Wendy’s Chili

• Don’t Rush the Simmer: The longer the chili simmers, the more the flavors develop. If possible, let it simmer for up to 2 hours for an even deeper flavor.
• Beans Are Key: Make sure to drain and rinse the beans before adding them to remove excess sodium from the canned liquid.
• Texture Matters: Break up the ground beef into fine crumbles for that signature Wendy’s chili texture. Use a fork or potato masher for a fine consistency.
• Layer Spices: Adding spices at different stages (once while sautéing vegetables and again after adding liquids) enhances the flavor depth.
• Dietary Adjustments: To make this chili vegetarian, simply replace the ground beef with a plant-based meat alternative or add more beans (black beans work well for this version).
• Freezing Tip: This chili freezes beautifully! Make a big batch and store leftovers in an airtight container for up to 3 months. Just thaw and reheat for an easy weeknight meal.

What to serve with

Wendy’s Chili With Beans is a hearty, flavorful dish that stands proudly on its own, but pairing it with the right sides can elevate your meal to new heights.

• Crackers: A staple from Wendy’s menu, crackers are a light and crunchy addition that pairs perfectly with the thick, savory texture of Wendy’s Chili With Beans. You can serve saltines for a classic touch or opt for buttery, flaky Ritz crackers for an indulgent twist.
• Cornbread: The sweetness of cornbread beautifully complements the smoky spices in chili. Serve it warm with a drizzle of honey or a pat of butter. For convenience, you can bake mini cornbread muffins—they’re perfect for dipping!
• Shredded Cheese: Sprinkle shredded cheddar, Monterey Jack, or a Mexican cheese blend on top of your Wendy’s Chili With Beans for a gooey, creamy element. The melted cheese adds richness and flavor to each bite.
• Sour Cream: For an extra layer of creaminess, add a dollop of sour cream. It helps balance the chili’s spice and acidity while giving it a velvety texture.
• Chopped Onions: Freshly diced onions bring a sharp bite and extra crunch to your chili. Red onions or white onions work well as garnishes.

Ingredients Substitutes

One of the joys of cooking is the ability to tweak recipes to suit your tastes, dietary needs, or the ingredients you have on hand. If you’re whipping up Wendy’s Chili With Beans but need to make a few substitutions, don’t worry—there are plenty of options to keep your dish just as flavorful and hearty.

1. Ground Beef Substitutes

Ground beef gives the Wendy’s Chili With Beans its hearty, meaty base, but there are plenty of alternatives:

• Ground Turkey or Chicken: For a leaner option, substitute ground beef with ground turkey or chicken. These have a slightly milder flavor, so consider adding an extra dash of chili powder or cumin to keep the boldness intact.
• Plant-Based Meat Alternatives: If you’re aiming for a vegetarian or vegan version, use plant-based ground meat like Beyond Meat or Impossible Beef. These provide great texture while keeping the dish meat-free.
• Lentils: Lentils are an excellent substitute for ground beef in vegetarian chili. Use cooked brown or green lentils to provide the same hearty texture and protein content.
• Mushrooms: Finely diced mushrooms (such as cremini or portobello) can replace some or all of the ground beef. Their earthy flavor enhances the chili while adding a meaty texture.

2. Bean Substitutes

Beans are central to this recipe, but if you’re out of kidney or pinto beans, here are alternatives:

• Black Beans: Black beans have a similar texture to pinto beans and work wonderfully as a substitute. Their mild flavor and soft consistency blend seamlessly into chili recipes.
• Chickpeas (Garbanzo Beans): Chickpeas are a heartier, nuttier substitute for kidney or pinto beans. They add a unique texture and slightly nutty taste to the chili.
• Cannellini Beans: White cannellini beans are creamy and mild, making them a great replacement for red kidney beans. They’re especially good for a lighter twist on the recipe.
• Vegetables Instead of Beans: If you’d prefer a bean-free chili (or need a low-carb version), substitute the beans with chopped zucchini, eggplant, or cauliflower for a similar bulk and texture.

3. Tomato Substitutes

The tomatoes play a major role in the chili base, but don’t worry if you don’t have fresh tomatoes or canned products:

• Tomato Paste + Water: If you don’t have diced tomatoes or tomato sauce, mix 3 tablespoons of tomato paste with 1 cup of water to create a similar base. Adjust the quantity until you get the desired texture. Add extra seasonings to enhance flavor.
• Crushed Tomatoes: If you don’t have diced tomatoes, use equal amounts of canned crushed tomatoes. They’ll create a thicker consistency but work just as well in the recipe.
• Salsa: Salsa can replace both diced tomatoes and green chilies in the recipe. Opt for mild or medium salsa to suit your spice preferences, keeping in mind that it may alter the chili’s flavor slightly.
• Sun-Dried Tomatoes: Blend a few sun-dried tomatoes with water or broth to create a rich tomato base. It introduces a more concentrated, robust flavor to your chili.

4. Celery Substitutes

If celery isn’t available or isn’t your favorite, try these alternatives:

• Carrots: Chopped or diced carrots are a sweeter substitute for celery and work well in the chili’s savory environment.
• Bell Peppers: While green bell peppers are already part of the recipe, doubling down or using red/yellow varieties instead adds sweetness and crunch resembling celery.
• Zucchini: Diced zucchini can replace celery, lending a soft texture once cooked.

5. Green Chilies Substitutes

Diced green chilies add a subtle heat and flavor, but you can use these substitutes:

• Jalapeño Peppers: Finely chop jalapeños for a spicier kick. Adjust the quantity based on your tolerance for heat.
• Poblano Peppers: Roasted or diced poblano peppers provide a smoky, mild heat that’s a great alternative to green chilies.
• Chili Flakes or Powder: If you don’t have fresh or canned peppers, sprinkle some chili flakes or extra chili powder directly into the pot for heat and flavor.
• Serrano Peppers: Serrano peppers are hotter than green chilies but work well in small amounts if you want extra spice.

6. Beef Broth Substitutes

Beef broth enhances the chili’s depth of flavor, but it can easily be swapped out:

• Chicken Broth: Chicken broth is milder but works equally well if beef broth isn’t available.
• Vegetable Broth: Use vegetable broth for vegetarian versions of the chili. It provides a lighter base and complements the veggie-based ingredients.
• Water + Bouillon: Dissolve beef or vegetable bouillon cubes into hot water as a substitute for broth. This keeps the flavors rich and bold without needing a fresh broth.

7. Spice Substitutes

If you don’t have a specific spice, try these substitutions:

• Chili Powder Alternatives: Blend paprika, cumin, and cayenne pepper to replicate the flavor of chili powder. Adjust proportions based on your spice preference.
• Cumin Substitutes: Use ground coriander or smoked paprika for a similar nuttiness and warmth that cumin provides.
• Garlic Powder Substitutes: Fresh garlic (minced or crushed) works perfectly if you’re out of garlic powder.
• Sugar Substitutes: Honey, maple syrup, or even finely grated carrots can be used to balance the acidity of the tomatoes if you’re out of sugar.

Final Thoughts

Wendy’s Chili With Beans is a versatile meal that can be paired with everything from classic crackers to creative dishes like chili dogs or baked potatoes.

More Wendy’s Recipes:

• Copycat Wendy’s Ghost Pepper Ranch Recipe
• Copycat Wendy’s Sweet and Sour Sauce Recipe
• Copycat Wendy’s Chicken Tenders Recipe
• Copycat Wendy’s Baked Potato Recipe