Description
A hearty and flavorful chili inspired by Wendy’s recipe, made at home.
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (28 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a large pot, brown the ground beef over medium heat.
- Add chopped onion and cook until soft.
- Stir in the chili powder, cumin, garlic powder, salt, and pepper.
- Add kidney beans, pinto beans, diced tomatoes, and tomato sauce.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Stir occasionally and adjust seasoning as needed.
- Serve hot, garnished with your choice of toppings.
Notes
- Feel free to add bell peppers for extra flavor.
- This chili can be stored in the refrigerator for up to 5 days.
- It also freezes well for future meals.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 60mg
Keywords: wendys pot of chili at home