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


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.

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.

Add the diced tomatoes, tomato juice, tomato paste, water, and beans. Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.

Makes 15 (1-cup) servings

Nutritional Info: Calories 232; Carbs 27g; Protein 21g; Fat 5.2g; Fiber 9g

6 SmartPoints Per Serving