Wendy's Copycat Chili

By ctozzi

Ingredients

• 1 pound 97% lean ground beef (ground turkey would be great also)
• Salt and black pepper
• 2 teaspoons olive oil
• 1/2 cup diced celery
• 1/2 cup frozen diced green peppers
• 1/2 cup frozen or fresh diced red peppers
• 1 cup frozen diced onions
• 2 tablespoons chili powder
• 1/2 tablespoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon sugar
• 1/4 teaspoon garlic powder
• One 15-ounce can petite-diced tomatoes
• One 15-ounce can tomato sauce
• 1 1/2 cups water
• One 15-ounce can pinto beans, drained and rinsed
• One 15-ounce can kidney beans, drained and rinsed

Details

Servings 10
Adapted from eatingwelllivingthin.wordpress.com

Preparation

Step 1

In a stockpot, over medium heat, brown the meat with a little salt and pepper. Add water, just to cover by 1/2 an inch, and bring to a boil. Boil for 2 minutes. Drain and rinse.

Return meat to pot – medium heat – and add the olive oil, celery, green peppers, red peppers, onions, chili powder, cumin, salt, black pepper, and garlic powder. Cook for one minute.

Add the diced tomatoes, tomato sauce, water, and beans. Reduce heat to low, cover, and simmer for one hour, stirring occasionally. Makes approx ten 1-cup servings.

Per Serving: Calories 164; Protein 13 g; Fat 3 g; NET Carbs 13 g; Sugar 3 g; Sodium 512 mg