Wendy’s Copycat Chili Slow Cooker

The beauty of this recipe lies in its simplicity and adaptability. You can easily adjust the spice levels to suit your taste or add in extra veggies for a nutritious twist. It’s not just a meal; it’s a warm hug in a bowl, ideal for those crisp evenings or lazy weekends. Plus, it’s a great make-ahead option for meal prep or feeding a crowd.

Ingredients:

• 1 lb ground beef
• 1 large onion, chopped
• 1 (29 oz.) can tomato sauce
• 1 (15 oz.) can kidney beans, drained
• 1 (15 oz.) can pinto beans, drained
• 1 (14.5 oz.) can diced tomatoes
• 1 (4 oz.) can diced green chilies
• 1/4 cup chili powder
• 1 tsp. ground cumin
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1/2 tsp. black pepper
• 1/2 tsp. salt
• 1/2 tsp. dried oregano
• 1/2 tsp. sugar
• 1/2 tsp. cayenne pepper (optional)

Directions:

1. In a skillet, brown the ground beef with the chopped onion. Drain any excess fat.
2. Transfer the beef and onion to a slow cooker.
3. Add the tomato sauce, kidney beans, pinto beans, diced tomatoes, green chilies, and all the spices.
4. Stir well to combine.
5. Cover and cook on low for 7-8 hours or on high for 4-5 hours.
6. Serve hot with your choice of toppings like cheese, sour cream, and green onions.

Prep Time: 15 minutes | Cooking Time: 7-8 hours | Total Time: 7 hours 15 minutesKcal: 290 kcal per serving | Servings: 8 servings