If the weather where you're at is anything like the weather here, then it's time for something simple, warm, and nutritious. Wendy's Copy Cat Chili to the rescue. It's high in protein, low in fat, and just right on comfort. Simple to make, easier to eat. Woof!
I actually doubled the original recipe for a party I had a few weeks back. It was a big hit, so I made it again, but this time I halved the recipe. Even that made quite a bit, but this chili lasts for a few days in the fridge and much longer in the freezer. And it's so easy to make too!
Copy Cat Wendy's Chili (adapted from Mama Loves Food!)
1 onion, chopped
3 green bell peppers, chopped
2 stalks of celery, chopped
1 tablespoon minced garlic
2 pounds ground turkey
1 packet (1.25 ounces) McCormick Mild Chili Seasoning
1 can (15 ounces) Ranch Style Beans
1 can (15 ounces) kidney beans, rinsed and drained
1 can (10 ounces) Original Rotel Diced Tomatoes & Green Chili
1 can (15 ounces) stewed tomatoes
2 cans (15 ounces each) tomato sauce
Heat about 2 tablespoons of vegetable oil in a large Dutch Oven. Add the onion, bell peppers, and celery and saute for about 7 minutes. Add the garlic and continue to saute for about a minute longer.
Add the ground turkey and brown along with the packet of seasoning.
Add the Ranch Style Beans, kidney beans, Rotel, stewed tomatoes, and tomato sauce. Stir well.
Simmer for at least an hour.
Enjoy with warm corn bread or a hot baked potato (another Wendy's favorite!).