Wendy’s Copycat Chili in the Slow Cooker

Save this recipe on:

There’s something incredibly comforting about a warm bowl of chili that’s been slow-simmered to perfection, especially when it’s brimming with hearty ground beef, tender beans, sweet corn, and bold spices. This Wendy’s Copycat Chili captures all those familiar, crave-worthy flavors — rich, savory, and just the right amount of kick. It’s the kind of dish that brings everyone to the table, perfect for cold nights, busy weeknights, game days, or a cozy weekend meal prep.

Unlike stovetop versions that require constant attention, this slow cooker chili lets you set it and forget it while it does all the magic. With layers of flavor developed over hours, it becomes thick, satisfying, and deeply delicious. Top it off with shredded cheddar, chopped onions, and jalapeños to make every bite a little celebration of comfort food done right.

---

Ingredients for Wendy’s Copycat Chili in the Slow Cooker

• 2 lbs ground beef
• 1 (29 oz) can kidney beans, drained and rinsed
• 1 (29 oz) can pinto beans, drained and rinsed
• 2 (14.5 oz) cans diced tomatoes
• 1 (15 oz) can tomato sauce
• 1 cup diced celery
• 1 cup diced green bell pepper
• 1 cup diced onion
• 1 (10 oz) can diced tomatoes with green chilies
• 2 tbsp chili powder
• 1½ tsp cumin
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp sugar
• 1 cup water
• 1 (15 oz) can corn, drained (optional but recommended)
• Toppings: shredded cheddar cheese, chopped onions, diced jalapeños, sour cream (optional)

---

Step 1: Brown the Beef

Start by browning the ground beef in a large skillet over medium heat. Use a wooden spoon or spatula to break it into crumbles as it cooks. Once the meat is fully cooked and no longer pink, drain off any excess fat. This step helps prevent the chili from becoming too greasy and keeps the texture just right.

---

Step 2: Combine Ingredients in the Slow Cooker

Transfer the cooked ground beef to your slow cooker. Add in the drained kidney beans, pinto beans, diced tomatoes, tomato sauce, and the can of diced tomatoes with green chilies. Then stir in the chopped celery, bell pepper, and onion. Sprinkle in all the seasonings — chili powder, cumin, garlic powder, salt, black pepper, and a pinch of sugar. Pour in one cup of water and stir well to fully combine.

---

Step 3: Slow Cook to Perfection

Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Stir occasionally if possible, especially during the last hour, to make sure everything is cooking evenly and the flavors are blending beautifully.

---

Step 4: Add Corn and Finish

About 30 minutes before serving, stir in the drained corn if you’re using it. Let the chili continue to simmer so the corn warms through and the chili thickens slightly. Taste and adjust the seasoning if needed.

---

Step 5: Serve and Top

Ladle the chili into bowls and top with your favorite garnishes — sharp cheddar cheese, diced onions, jalapeños, or a dollop of sour cream. Serve with cornbread, crackers, or over rice for a complete and satisfying meal.

---

Storage Instructions

Leftovers of this Wendy’s Copycat Chili are just as delicious—if not better—the next day. Let the chili cool to room temperature before transferring it to airtight containers.

• Refrigerator: Store in the fridge for up to 4 days. Reheat on the stove over medium heat or microwave until hot.
• Freezer: For longer storage, freeze in individual or family-sized portions for up to 3 months. Let it thaw overnight in the fridge before reheating.
• Pro Tip: Store without toppings. Add cheese, onions, or other garnishes fresh when ready to eat.

---

Estimated Nutrition (Per Serving – Based on 8 Servings)

• Calories: 380
• Protein: 28g
• Fat: 15g
• Saturated Fat: 6g
• Carbohydrates: 32g
• Fiber: 9g
• Sugars: 6g
• Sodium: 880mg

Note: Values are estimates and may vary depending on portion size and toppings used.

---

Frequently Asked Questions

1. Can I make this chili vegetarian?

Yes! Swap the ground beef for plant-based crumbles or extra beans and veggies like zucchini or mushrooms.

2. Is this chili spicy?

It has a mild kick thanks to the chili powder and green chilies. For more heat, add cayenne or diced jalapeños.

3. Can I use ground turkey instead of beef?

Absolutely. Ground turkey is a leaner option and works well in this recipe without sacrificing flavor.

4. How do I thicken the chili?

Let it simmer uncovered for the last 30 minutes, or mash a few of the beans with a fork and stir them back in.

5. Can I prep this ahead of time?

Yes! Brown the beef and chop the veggies the night before. Store them in the fridge so you can easily toss everything into the slow cooker the next day.

6. What toppings go best with this chili?

Classic toppings include shredded cheddar, sour cream, diced onions, green onions, jalapeños, and crushed tortilla chips.

7. Is this chili gluten-free?

It can be! Just make sure your canned ingredients and seasonings are certified gluten-free.

8. Can I double the recipe?

Yes, as long as your slow cooker can hold it. Use an 8-quart slow cooker or larger if doubling.

---

Print

Save this recipe on: