Copycat Wendy’s Chili Crockpot Recipe

Doesn’t this chili slow cooker recipe look simply delicious? This copycat slow cooker Wendy’s chili recipe has become a staple in my household, so I thought I would add it to your recipes booklet. I look for three things when making a healthy dish; I call them the H.E.Y. (healthy, easy, and yummy), and this dish definitely meets my H.E.Y. criteria. Even better, this copycat chili recipe is based on Wendy’s chili served at the fast food restaurant and is one of the best fast food chilis around. Since it is made in a 8 quart slow cooker, the smell coming from your crockpot will fill your home and have your mouth watering all day. Add this to your copycat recipes, because you will be making it for years to come. Check out this Copycat Wendy’s Chili Crockpot Recipe in the slow cooker for your next healthy dinner idea.

If you enjoyed this Copycat Wendy’s Chili Crockpot Recipe in the slow cooker, check out these other articles: Southern Baked Macaroni and Cheese recipe, Blackstone griddle Big Mac smash tacos.

Copycat Wendy’s Chili Crockpot Recipe

Try this healthy Wendy’s chili recipe in the slow cooker that is a delicious copycat version of the famous dish!

Ingredients

1.5 pounds ground turkey (fresh ground beef or lean ground beef)

1 onion, chopped

1 bell pepper, chopped

1 red pepper, chopped

1 (16 oz) jar salsa

1 (28 oz) can diced tomatoes

1 (28 oz) can crushed tomatoes or stewed tomatoes

1 (16 oz) can dark red kidney beans (drained)

1 (16 oz) can pinto beans (drained)

1 (16 oz) can corn (drained)

1 tsp garlic powder

2 Tbs chili powder or chili seasoning

Optional to add to chili: tomato sauce, green chiles, beef broth, tomato puree, tomato juice, chili beans, brown sugar, canned beans

Directions

In a large skillet, cook turkey meat and onions in olive oil on stove top on medium-high heat until meat is brown. Drain excess fat and excess grease then add to crock pot. Add the remaining ingredients to the slow cooker large pot and stir well. The slow cooking time for 4 hours over medium high heat or 8 hours on low heat. Vegetables will be soft and translucent when done.

Favorite Toppings: sour cream, shredded cheddar cheese, black pepper, green chilies, chopped green pepper or green bell pepper. Sides include: saltine crackers, tortilla chips, and homemade cornbread.

Store Leftovers: Store leftover chili in an airtight container for a quick lunch with your favorite chili toppings the next day.

Makes 8 individual serving

Nutritional information: 1 serving = 190 calories