Copycat Wendy’s Chili

In a large pot over medium heat, cook the ground beef until it is browned. Drain excess fat.

Add the chopped onion, green bell pepper, and celery to the pot. Cook for about 5 minutes, until the vegetables are softened.

Stir in the minced garlic and cook for another minute, until fragrant.

Add the diced tomatoes (with juice), kidney beans, pinto beans, chili powder, cumin, salt, and pepper. Stir to combine.

Pour in the cup of water and bring the chili to a boil. Reduce the heat to low and let it simmer uncovered for at least 30 minutes, stirring occasionally.

Taste and adjust seasonings if necessary. The chili is ready to serve! Enjoy warm.