Wendy’s Chili, the Vegan Way: A Plant-Based Comfort Classic
When fast food chains first started serving “chili,” it was never about fine dining—it was about comfort. A hearty bowl of beans, beef, and spice became a quick go-to for busy families, late-night study sessions, and winter warm-ups. For many, Wendy’s chili has become an American classic. But there’s no reason that comfort has to come at the expense of animals or the planet.
This veganized Mock Wendy’s Chili captures the same rich, savory flavors you might remember—without any of the beef. Instead, we’re using plant-based beefless grounds, which deliver all the heartiness with none of the harm. Paired with kidney beans, pinto beans, and a tomato-based broth, the result is a bowl that’s smoky, spicy, and deeply satisfying.
The beauty of this recipe is its versatility. It makes a large pot, perfect for meal prep or sharing with family. It can be ladled over a baked potato (just like the fast-food combo), scooped up with crackers, or frozen in portions for later. And unlike drive-thru chili, you control the heat level—add a little cayenne for kick, or keep it mild for the kids.
Recipe Highlights
Fast-food nostalgia: A plant-based spin on a drive-thru staple. Protein-packed: Beans + beefless grounds keep it hearty. Budget-friendly: Simple pantry staples stretch into a big family meal.
Serving Ideas
Top with vegan cheddar shreds and diced onions for a classic finish. Serve alongside cornbread or warm dinner rolls. Chill leftovers overnight—the flavors get even better the next day.
By choosing plants over beef, we’re not just recreating a nostalgic comfort food—we’re also making a small but meaningful shift toward compassion and sustainability. One bowl at a time, comfort food can still be kind.
Ingredients
1 tbsp olive oil
1 medium onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
2 cups beefless grounds (Gardein, Beyond, Impossible, or similar)
2 cans (14.5 oz) diced tomatoes, with juice
1 can (15 oz) tomato sauce
1 can (15 oz) kidney beans, drained & rinsed
1 can (15 oz) pinto beans, drained & rinsed
1 cup vegetable broth
2 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp cayenne pepper (optional, adjust for heat)
Salt & pepper, to taste
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and garlic. Sauté until softened (5 minutes).
2. Stir in beefless grounds, cooking until warmed through and slightly browned.
3. Add diced tomatoes, tomato sauce, beans, broth, and all spices. Mix well.
4. Bring to a boil, then reduce heat. Simmer uncovered 30–40 minutes, stirring occasionally.
5. Taste and adjust seasoning. Serve hot with crackers, cornbread, or over baked potatoes.
Serves: 6–8
Prep Time: 15 minutes
Cook Time: 40 minutes
The Humane Herald 