Copycat Our take on the Wendy's chili
Copycat Wendy's chili
A thick beef and two-bean chilli with tomato, onion, celery and green capsicum, gently spiced and topped with cheddar. Our speedy take on Wendy's chili.
- Prep
- 5 min
- Cook
- 15 min
- Serves
- 4
- Per serve
- 580 kcal
Ingredients
Method
Heat the oil in a large saucepan over high heat. Add the mince and cook, breaking it up, while you dice the onion, celery and capsicum.
Add the onion, celery, capsicum and garlic and cook, stirring, until the mince is browned with no pink left and the vegetables soften.
Stir in the chilli powder, cumin, oregano and tomato paste and cook until fragrant.
Add the tomatoes, both beans, water and salt. Bring to the boil, then simmer, stirring now and then, until thick and rich.
Taste and add more salt or chilli. Ladle into bowls and top with the cheddar.
Tips
- Finely dicing the vegetables and using a mild chilli powder is what gives it the smooth, gently spiced texture of the original, rather than a fiery chilli con carne.
- Check your chilli powder label to keep it gluten-free, as a few blends contain wheat.
- It's even better the next day and freezes well for up to 3 months. Top with sour cream, diced onion or corn chips.
Flash Recipe is not affiliated with, endorsed by or sponsored by any of the restaurants or brands mentioned. Their names are used only to describe the dishes that inspired our home versions, which are our own recipes.
