Wendy’s Copy Cat Chili

• Vegan
• Gluten free

• Produce

  • 1 Celery
  • 1/4 cup Chili peppers
  • 1 Kidney beans
  • 1 Pinto beans
  • 1/2 Yellow onions

• Baking & Spices

  • 1 tsp Black pepper
  • 1 tsp Salt

Found on teaspoonofgoodness.com

Description

Ingredients

• 1 lb. Ground Beef
• ½ Medium Yellow Onion, diced
• 1 Celery Stalk, diced
• ¼ Cup Pablano or Hatch Chilies, roasted, skin removed and diced
• 1 Can Tomato Sauce
• 1 Can Diced Tomatoes
• 1 Can Kidney Beans, drained not rinsed
• 1 Can Pinto Beans, drained not rinsed
• 2 teas. Cumin
• 2 Tbsp. Chili Powder
• 1 teas. Black Pepper
• 1 teas. Salt
• Water

Directions

• In a Dutch oven over medium heat brown the Ground Beef, drain and reserve 1 Tbsp. of drippings in the pot.
• Add the Onion, Celery and Chilies to the pot and cook over medium heat until the Onions start to turn translucent.
• Add the Beef. Tomato sauce, Diced Tomatoes, Kidney and Pinto beans, Cumin, Chili Powder, Black
• Pepper, Salt and 1 Cup water. Bring to a simmer, cover and let cook 2 ½ - 3 hours. Add water as necessary to maintain desired consistency.
• Serve hot.