Wendy's Copycat Chili

Wendy’s Copycat Chili

Wendy’s Copycat Chili


  • 1 pound ground venison
  • 1 tsp olive oil
  • 1/2 cup diced celery
  • 1 cup diced onions
  • 2 tbsp chili powder
  • 1/2 tbsp cumin
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp sugar
  • 1/2 tsp garlic powder
  • 15 oz. can petite-diced tomatoes
  • 46 oz. can tomato juice
  • 1 1/2 cup water
  • 2 cans pinto beans
  • 2 cans kidney beans
  • 6 oz. can tomato paste


  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 boil. Boil for 2 minutes. Drain and rinse.
  2. Return meat to pot – medium heat – and add the olive oil, celery, onions, chili powder, cumin, salt, black pepper, and garlic powder. Cook for 1 minute.
  3. Add the diced tomatoes, tomato juice, tomato paste, water, and beans. Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.

Nutritional Information:

Makes 15 (1-cup) servings

Per serving:

Calories 232; Carbs 27g; Protein 21g; Fat 5.2g; Fiber 9g; SmartPoints: 6

All posted nutrition information is approximate and has been calculated using the nutrition calculator on myfitnesspal.com. Skinny Points makes no guarantees of accuracy and use of different brands may change the nutrition information.

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