Wendy’s Copycat Chili

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  • 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

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