Why You’ll Love This Recipe
This recipe delivers a chili that’s hearty, flavorful, and perfectly textured with tender ground beef, beans, and tomatoes. The spices meld beautifully with the other ingredients, creating a rich and savory dish that warms you from the inside out. Plus, it’s incredibly versatile—swap in different meats or beans, adjust the heat level, or sneak in extra veggies. Best of all, cleanup is easy because it’s all made in one pot!
Ingredients
- 1 pound ground beef (or turkey/chicken)
- 2 cans of beans (pinto, black, kidney, or white beans)
- 2 tablespoons olive oil
- 1 cup chopped bell peppers
- ½ cup chopped onions
- 2 jalapeno peppers, finely chopped
- 2 cans (28 ounces each) crushed tomatoes
- 2 tablespoons chili powder
- 1 tablespoon cumin powder
- 1 tablespoon fresh cilantro, chopped
- Hot sauce, to taste
- Salt and pepper, to taste
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- In a large Dutch oven or heavy-bottomed saucepan, heat olive oil over medium-high heat.
- Add the ground beef (or turkey/chicken) and cook until browned. Drain excess grease.
- Stir in the bell peppers, onions, and jalapenos. Cook on low heat for 5-7 minutes until softened.
- Add the beans, crushed tomatoes, chili powder, cumin, and cilantro. Stir until everything is evenly combined.
- Lower the heat and let the chili simmer, stirring occasionally. If it becomes too thick, add a little water or broth to reach your desired consistency.
- Season with salt and pepper to taste. For extra heat, add hot sauce.
- Serve with toppings like sour cream, shredded cheese, or avocado for an extra layer of flavor.
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Variations
- Vegetarian Version: Omit the meat and double the beans. Add in diced sweet potatoes or zucchini for more texture.
- Spicy Option: Increase the amount of jalapenos or add a dash of cayenne pepper for more heat.
- Meat Variations: Swap the ground beef for turkey or chicken for a leaner version.
Storage/Reheating
- In the fridge: Store leftovers in an airtight container for up to 4 days.
- In the freezer: Freeze portions in airtight containers for up to 3 months. Thaw and reheat on the stovetop or microwave.
FAQs
Can I make this chili in a slow cooker?
Yes! Brown the meat and soften the vegetables, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 4 hours.
Can I make this chili vegetarian?
Absolutely! Just omit the meat and double the beans. You can also add extra vegetables like sweet potatoes or zucchini.
How can I thicken my chili if it's too thin?
Let it simmer uncovered for a while to evaporate the liquid, or add a tablespoon of cornmeal or masa harina to thicken it.
Is this chili gluten-free?
Yes, as long as your canned beans and tomatoes are labeled gluten-free.
Can I use fresh beans instead of canned?
You can, but you’ll need to cook the dried beans beforehand. Canned beans are a time-saver and equally delicious.
How spicy is this chili?
The recipe calls for jalapenos, but you can adjust the heat level by adding more or fewer, depending on your preference.
Can I double the recipe?
Definitely! Just make sure you use a large enough pot to accommodate the extra ingredients.
What’s the best way to serve chili?
Chili pairs well with crusty bread, cornbread, tortilla chips, or even over rice. Toppings like sour cream, cheese, and avocado also work great.
How long does this chili last in the fridge?
You can store leftovers for up to 4 days in the refrigerator.
Can I use ground turkey or chicken instead of beef?
Yes, both ground turkey and chicken make great alternatives if you want a leaner chili.
Conclusion
Wendy’s Pot of Chili at Home is a hearty, satisfying dish that brings all the bold flavors you love without the need for a trip to the drive-thru. Whether you’re making it for a crowd or enjoying it for yourself, this chili is sure to become a go-to recipe. With plenty of room for customization, you’ll have fun making it your own!
Wendy’s Pot of Chili at Home
Wendy’s Pot of Chili at Home brings the iconic restaurant chili flavor into your kitchen. This hearty and flavorful recipe features tender ground beef, beans, and tomatoes, along with the perfect balance of spices. Customizable to your tastes and easy to make, it’s ideal for family meals or cozy dinners. Enjoy a warm bowl of this comforting chili with all your favorite toppings!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Chili, Comfort Food
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 pound ground beef (or turkey/chicken)
- 2 cans of beans (pinto, black, kidney, or white beans)
- 2 tablespoons olive oil
- 1 cup chopped bell peppers
- ½ cup chopped onions
- 2 jalapeno peppers, finely chopped
- 2 cans (28 ounces each) crushed tomatoes
- 2 tablespoons chili powder
- 1 tablespoon cumin powder
- 1 tablespoon fresh cilantro, chopped
- Hot sauce, to taste
- Salt and pepper, to taste
Instructions
- In a large Dutch oven or heavy-bottomed saucepan, heat olive oil over medium-high heat.
- Add the ground beef (or turkey/chicken) and cook until browned. Drain excess grease.
- Stir in the bell peppers, onions, and jalapenos. Cook on low heat for 5-7 minutes until softened.
- Add the beans, crushed tomatoes, chili powder, cumin, and cilantro. Stir until everything is evenly combined.
- Lower the heat and let the chili simmer, stirring occasionally. Add water or broth for desired consistency.
- Season with salt and pepper to taste. For extra heat, add hot sauce.
- Serve with toppings like sour cream, shredded cheese, or avocado.
Notes
- For a vegetarian version, omit the meat and double the beans. Add diced sweet potatoes or zucchini for extra texture.
- For a spicier version, increase the number of jalapenos or add cayenne pepper.
- Freeze leftovers for up to 3 months and reheat on the stovetop or microwave.
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