wendy’s chili Ingredients

2 tablespoons extra-virgin olive oil

1 teaspoon minced garlic

1 medium sweet onion, diced

2 stalks celery, diced

1 green bell pepper, diced

2 lbs extra-lean ground beef

3 (14 oz) cans stewed tomatoes

1 (10 oz) can diced tomatoes with green chilies

1 (14 oz) can tomato sauce

1 cup no-salt-added chicken broth

4 tablespoons chili powder

2 teaspoons garlic powder

3 teaspoons ground cumin

½ teaspoon paprika

1 (14 oz) can kidney beans, drained and rinsed

1 (14 oz) can black beans, drained and rinsed

1 tablespoon white vinegar

Salt and pepper, to taste

1 can pinto beans

2 packages chili seasoning

Directions

In a large pot, heat 1 tablespoon of the extra-virgin olive oil over medium heat for 1-2 minutes. Add the minced garlic and diced onion. Sauté until the onion is translucent (about 2-3 minutes)

Add the celery stalks and bell pepper. Sauté for another 2-3 minutes, or until celery has softened.

Meanwhile, in a separate frying pan, heat the other tablespoon of extra-virgin olive oil over medium heat for 1-2 minutes. Add the ground beef, break apart and cook, stirring occasionally until no pink remains.

Once ground beef is cooked, drain any liquid from the pan and add the ground beef to your pot with onions, celery and bell peppers.

Add the stewed tomatoes, diced tomatoes, tomato sauce, chicken broth, chili powder, garlic powder, ground cumin, paprika, kidney beans and black beans to the pot.

Bring to a boil over medium-high heat. Once boiling, reduce to low, add the lid to the pot and allow to simmer for at least 60 minutes.

After 60 minutes, stir in the white vinegar and salt, pepper to taste.

Enjoy!