If you love a good copycat recipe this Gluten Free Wendy’s Copycat Chili Recipe is a must make!
One of my favorite things to do is recreate my favorite foods at home. I enjoy the challenge of coming up with a good gluten free copycat version.
When you can make it at home you can control the ingredients and make sure that it is safe for gluten free eaters.
I have worked on several different versions of this recipe for Wendy’s Gluten Free Copycat Chili. I knew I had it right when my husband said this is just like Wendy’s chili. My son and daughter said the same thing. Although they all agreed that Wendy’s chili is more spicy.
I do not like super spicy food, so I error on the side of less spiciness. You can adjust the recipe to make it more or less spicy.
What makes Wendy’s Chili different?
I think there are two main things that makes the chili at Wendy’s different.
One is the texture of the meat. It is very fine compared to a lot of chili.
My guess is that at Wendy’s they use leftover cooked hamburgers for the chili. This would give it the texture that it has, but you can easily recreate this texture at home my mashing it with a potato masher or chopping it finely.
Wendy’s also uses two different kinds of beans in their chili. You don’t have to do this, but it does make it more authentic.
Is Wendy’s Chili Gluten Free?
Wendy’s chili is gluten free. In fact, it is one of the foods we turn to when we are traveling and can’t find anything else. You can almost always find a Wendy’s close by.
However, we love to be able to make it at home with this simple recipe.
Why make it at home when the real thing is gluten free? Because you can make it anytime that you want it and you can control the ingredients and make sure that there is no cross-contamination or other food issues.
Ingredients
- ground beef
- tomato sauce
- canned tomatoes
- canned kidney beans
- canned pinto beans
- canned green chilies
- chili poweder
- cumin
- salt
- pepper
- water
More Gluten Free Chili Recipes
Wendy's Copycat Chili Recipe Gluten Free
An easy to make homemade copycat version of a famous chili recipe and its gluten free.
Ingredients
- 2 pounds lean ground beef
- 1 onion diced
- 2 - 15 ounce cans tomato sauce
- 1 can kidney beans, rinsed and drained
- 1 can pinto beans, rinsed and drained
- 2 cans diced tomatoes
- 1 - 4 ounce can diced green chilies
- 1 tablespoon chili powder ( more if you like it spicy )
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 cup water
Instructions
- In a large skillet or pan cook ground beef and onion until beef is done and onion is tender.
- Drain off fat and return to pan. Crumble the meat using a potato masher until about pea sized or is desired texture, similar to Wendy's chili.
- Add remaining ingredients and stir well to combine.
- Cook on low for 2 to 3 hours stirring every 15-20 minutes.
- Serve with cheese, sour cream, cornbread, Fritos, or as desired.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 402Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 101mgSodium: 1512mgCarbohydrates: 27gFiber: 8gSugar: 9gProtein: 40g
Nutritional values are approxomite and aren't always accurate.
This looks almost like the recipe I have used for years. I don’t use kidney beans but use chili beans. I do like my meat in smaller pieces so get some in every bite. Glad to see this recipe.