Crockpot Wendy’s Chili

Why make this recipe

Crockpot Wendy’s Chili is a delicious and hearty dish that warms you up on cold days. It’s easy to make and fills your home with a wonderful smell while it cooks. Using a slow cooker means you can set it and forget it, making it perfect for busy days. Plus, it packs great flavor and can feed a crowd, making it ideal for family gatherings or game nights.

How to make Crockpot Wendy’s Chili

Making Crockpot Wendy’s Chili is simple and straightforward. You start by browning the ground beef, then mix everything together in the slow cooker. Just let it simmer low and slow for hours, and you’ll have a warm, flavorful meal ready to enjoy.

Ingredients:

• 1 lb ground beef
• 1 can kidney beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 1 can diced tomatoes
• 1 can tomato sauce
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• Salt and pepper to taste

Directions:

1. In a skillet, brown the ground beef over medium heat and drain the fat.
2. Add the beef to the crockpot along with the beans, tomatoes, tomato sauce, onion, bell pepper, garlic, chili powder, cumin, salt, and pepper.
3. Stir to combine.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
5. Serve hot with your favorite toppings.

How to serve Crockpot Wendy’s Chili

Crockpot Wendy’s Chili is best served hot. You can add toppings like shredded cheese, sour cream, chopped green onions, or tortilla chips for extra flavor and crunch. Serve it in bowls with a side of cornbread or over rice for a hearty meal.

How to store Crockpot Wendy’s Chili

To store leftover chili, let it cool down to room temperature. Then, transfer it to an airtight container and keep it in the refrigerator for up to 4-5 days. You can also freeze the chili for longer storage. Make sure to use a freezer-safe container and keep it frozen for up to 3 months. Thaw it in the refrigerator overnight before reheating.

Tips to make Crockpot Wendy’s Chili

• For extra flavor, try adding a tablespoon of Worcestershire sauce or a pinch of cayenne pepper for some heat.
• You can use turkey or chicken instead of ground beef for a leaner option.
• For a vegetarian version, skip the meat and add more beans or veggies like zucchini or corn.

Variation (if any)

You can switch up the beans according to your preference. Adding lentils in place of some beans is another great way to customize this recipe. Additionally, you can throw in some corn or diced jalapeños for a unique twist.

FAQs

Can I make this chili vegetarian?
Yes! You can omit the ground beef and add more beans or vegetables to make it vegetarian.

Can I use frozen ground beef?
It’s best to thaw the ground beef before browning it for even cooking. However, you can add frozen ground beef directly into the crockpot, but it may increase cooking time.

How long does this chili last in the fridge?
Crockpot Wendy’s Chili can last in the refrigerator for up to 4-5 days. Just make sure it is stored in an airtight container.

Crockpot Wendy's Chili

Crockpot Wendy's Chili is a hearty and flavorful dish, perfect for cold days and easy to prepare in a slow cooker, making it ideal for busy schedules and family gatherings.

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Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Meat and Beans

• 1 lb ground beef Can substitute with turkey or chicken for a leaner option
• 1 can kidney beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 can pinto beans, drained and rinsed

Vegetables and Seasoning

• 1 can diced tomatoes
• 1 can tomato sauce
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons chili powder Adjust according to taste
• 1 teaspoon cumin
• to taste salt and pepper

Method

 

Preparation

1. In a skillet, brown the ground beef over medium heat and drain the fat.
2. Add the beef to the crockpot along with the beans, tomatoes, tomato sauce, onion, bell pepper, garlic, chili powder, cumin, salt, and pepper.
3. Stir to combine.

Cooking

1. Cover and cook on low for 6-8 hours or on high for 3-4 hours.

Notes

Serve hot with toppings such as shredded cheese, sour cream, chopped green onions, or tortilla chips. Optional to serve with cornbread or over rice. For extra flavor, add Worcester sauce or cayenne pepper. To store, let cool and transfer to an airtight container. Refrigerate for 4-5 days or freeze for up to 3 months.