If you love Wendy's chili then you'll likely love this homemade version. This chili is meaty with a thick flavorful and chock full of vegetables and beans. A hearty lunch or dinner that's easy to make. Bell peppers optional but add a really nice flavor.
★ Why You'll Love this Recipe ★
A big pot of chili is perfect food for the cooler months. It's a great dinner or lunch.
Our family loves to make a big pot on weekends. It's a favorite meal for football Sundays. You can make a big pot, put on the game, and everyone can help themselves as they get hungry.
This recipe is inspired by Wendy's chili. I like the flavor and the thick yet soupy broth. I like how they give you a packet of "hot chili sauce" to add.
Secret Ingredient for the Best Chili
This "secret" sauce its actually just white vinegar! Vinegar, when added right before serving, brightens and enhances the spices, really elevating your chili.
★ Tips & FAQs ★
The recipe below makes a big batch. You can double it if you're feeding a large family or you want leftovers for lunch.
I actually make extra because I love making burritos from the leftovers!
If that sounds good to you, check out my recipe for making delicious 5-Minute Cheesy Chili Burritos
This chili freezes well for quick dinners or freeze individual sized servings for lunches. Try freezing in a freezer-safe glass container like this one for easy reheating.
Chili with Beans and Peppers
- 1 lb ground beef or turkey or 1lb of each
- 1 onion diced
- 1 rib celery chopped
- 1 green bell pepper chopped (optional)
- 14 oz can petite diced tomatoes
- 10.75 oz can condensed tomato soup
- 15.5 oz can dark red kidney beans drained
- 15 oz chili beans not drained
- 1 teaspoon chili powder
- ¼ teaspoon paprika
- ½ teaspoon garlic powder
- shredded cheddar cheese to taste
- chopped red onion to taste
- Frank's hot sauce to taste
- 1 tablespoon white vinegar 1 tablespoon per bowl
- 1 teaspoon salt and pepper to taste
- Brown turkey and/or beef in a dutch oven with diced onion, celery and green pepper over medium heat. Cook and stir for about 6-10 minutes or until onions are translucent.
- Add tomatoes, beans, and spices. Bring to a boil then reduce to simmer. Cover and simmer on low for a 1 hour. Stir occasionally.
- Spoon into bowls and stir in vinegar right before serving. Add salt and pepper to taste.
- Top with shredded cheddar cheese and diced raw onions as desired.