Paleo “Wendy’s” Chili (Edit recipe)

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I have ALWAYS loved Wendy’s chili. I remember when they popped up on the scene locally in our town in the mid 70’s. First spoonful of their chili and it was love at first bite. There was something about all the textures and flavors that caught my taste buds attention. My standard order: large chili, fries and lots of saltines! Anyone else remember the little “spicy packet” of “who knows what” you could open and put in the chili? Kicked the spice up a bit and wow, so good!

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PREP TIME

20 minutes

COOK TIME

15 minutes

INGREDIENTS

Serves: 8

Ingredients

2 Tbsp Avocado Oil
1 Onion, small, diced
3-4 cloves Garlic, finely chopped
1 lb Ground Beef
.5 cup Roasted Red Pepper, diced
.5 cup Green Chilies, roasted, canned
3 Tbsp Chili Powder
2 Tbsp Tomato Paste
1-2 Tbsp Apple Cider Vinegar
2 tsp Ground Cumin, ground
2 tsp Sea Salt, fine
.25 tsp Chipotle Powder, (opt)
1/8 tsp dried Porcini Mushrooms, ground into a powder
28 oz Fire Roasted Diced Tomatoes, canned
1.5 cups Bone Broth, unsalted (chicken or beef)
15 oz Canned Red Beans, drained/rinsed (opt omit for Whole30/Paleo)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Set your Instant Pot to Sauté, add avocado oil and onion. Sauté, stirring occasionally until onions are softened. Toss in the garlic and stir, continue sautéing until garlic is fragrant.
Add ground beef, breaking apart and cooking until nearly done. It's ok if it's still a bit pink as the cooking under pressure will complete the cooking.
Turn off the sauté option on your Instant Pot and add roasted red peppers, green chilies, chili powder, tomato paste, 1 tablespoon of the ACV, cumin, salt, chili powder, mushroom powder, canned tomatoes, bone broth and beans, if using.
Secure lid, move valve to "seal" and cook under high pressure for 10 minutes. Quick release and let it set for 5 minutes, remove lid and taste. Adjust salt and apple cider vinegar to taste. Stir again and serve.
Garnish as desired. Our favorite toppings are: chopped red onion, green onions, cilantro, avocado, pepperoncini, crackers, lime wedges, salsa or bacon.
Store leftovers in the fridge for up to a week.

Notes

To make porcini mushroom powder, blitz dried porcini mushrooms in a spice grinder until you have a fine powder. Store in an airtight container & use in all the things!! A little does the trick!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	259
Fat:	12 g
Carbohydrates:	17 g
Protein:	21 g
Cholesterol:	50 g
Sodium:	1187 mg
Fiber:	5 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.