Please forgive me…
The other day I was really busy and needed a quick lunch, so I pulled into the Wendy’s Drive-Thru and ordered a cup of their chili.
I know, I know, I’m always warning you about the ingredients in processed food…but I was having a hard day.
Ok, the truth is I DID order Wendy’s Chili in the drive-thru, but this was to film a video for social media to show why I never eat their chili.
Even if I’m in a rush or having a crazy day, all I need to do is remember the ingredients in Wendy’s Chili and I’m not tempted.
Here’s why you want to avoid Wendy’s Chili, even when you’re in a hurry:
Wendy’s Chili is spiked with controversial “Flavor Enhancers”
Wendy’s flavor enhancer contains Yeast Extract, which is known as a hidden form of MSG. It’s coupled with two more flavor enhancers: Disodium Inosinate and Disodium Guanylate.
Disodium Guanylate is derived from guanosine monophosphate (GMP), which when mixed with MSG can amplify the flavor of food up to 8 times! (1)
These ingredients make Wendy’s Chili taste irresistible and memorable so you can’t stop eating it and keep coming back for more!
It’s been shown that food companies can take processed food that tastes gross on its own, and make it taste irresistible with these additives. In one study, researchers took an ingredient out of sausages which made them taste bad, but once they added MSG flavor enhancers, the study participants thought the sausage tasted delicious. (2)
Doesn’t that make you wonder what Wendy’s Chili tastes like without all these flavor enhancers added?!??!
It’s been shown that MSG can help you gain weight, even if you don’t eat more calories. (3) This is why MSG is fed to rats in animal studies to make them obese!
I don’t like to eat products that trick my brain into craving them, and I especially don’t want to give chili with “flavor enhancers” to my kids. This is why hidden MSG additives like Yeast Extract are one the Terrible 10 ingredients in children’s food that I write about in my new book, Food Babe Family.
Wendy’s Chili is made with CONVENTIONAL BEEF and may contain residues of Pesticides, Antibiotics, or Growth Promoting Drugs
It’s very important to choose products made with organic meat to avoid consuming potential residues of antibiotics, synthetic hormones, and other drugs often given to animals on factory farms. Wendy’s still sources their beef from conventional farms who use antibiotics. They announced a commitment to end “routine use” of medically important antibiotics in their beef supplies by the end of 2030 – but that is still so many years from now. (4)
Antibiotics are being routinely fed to farm animals – not to treat diseases – but to fatten them up and make them grow bigger on less food. Almost all of the antibiotics used in the U.S. are fed to farm animals and the amount continues to rise. This misuse of antibiotics is creating superbugs that could threaten the entire human population. When animals are constantly fed low levels of antibiotics, they become a breeding ground for antibiotic-resistant bacteria, and it’s spreading to humans. (5)
When you buy fast food like Wendy’s Chili, you are supporting the industrial BIG FOOD complex of crap food.
What can you eat instead that is QUICKER than picking up Wendy’s Chili?
Introducing my Slow Cooker Chicken Quinoa Chili…
I just take 10 minutes to throw the ingredients in my slow cooker in the morning, and it’s ready by lunch time! It’s so filling and delicious, without addictive chemicals, conventional beef, and lab-created emulsifiers.
This Slow Cooker Chili seriously only takes 10 MINUTES to prepare, so it’s FASTER than the drive-thru!
The average drive-thru takes 6 minutes, and then whatever time it takes to buckle your kids in the car and drive down there. Why not just spend a few minutes in the morning putting these ingredients in your slow cooker? It makes a big pot that will feed a family without potential toxins.
My secret ingredient in this hearty chili is quinoa. This is a gluten-free seed that contains about 8 grams of protein and 5 grams of fiber per cup. It’s also a good source of manganese and magnesium, which is why I love adding quinoa to my meals to bump up the nutritional content. Quinoa has a texture similar to rice and adds a special touch to this chili!
If you want to make this chili vegan, you can easily do so by simply replacing the chicken stock with vegetable stock, and eliminating the chicken. Without the meat, reduce the cooking time to 2 hours on high or 3-4 hours on low, or until the quinoa is cooked.
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These recipes are an absolute LIFESAVER on busy days. I don’t know what I’d do without them. When you spend a few minutes in the morning throwing a few ingredients into a slow cooker, making a homemade meal is so much easier (and a zillion times healthier!)
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- 1 - 28 ounce jar of fire roasted tomatoes, diced
- 1 cup organic corn
- 1 tomato, peeled, seeded and diced
- 1⁄2 jalapeno, minced
- 1 cup cooked black beans
- 1 cup cooked pinto beans
- 2 cups chicken stock
- 3 cloves garlic, minced
- 2 teaspoons cumin
- 1⁄2 teaspoon red pepper flakes
- 3 teaspoons chili powder
- 2 teaspoons ancho chili powder (optional)
- sea salt and pepper, to taste
- 1 cup quinoa, rinsed
- 2 chicken breasts
- Optional Toppings: Lime wedges, organic cheddar cheese, sprouted grain corn chips
- Place all your ingredients in a slow cooker and cook on high for 4 to 6 hours or low for 6 to 8 hours.
- Roughly 1 to 2 hours before it is done, pull out the chicken and shred it. Place the chicken back in the slow cooker and stir.
- To serve, top with your desired toppings and enjoy!
To make vegan chili: Replace the chicken stock with vegetable stock and eliminate the chicken. Without the meat, reduce the cooking time to 2 hours on high or 3-4 hours on low, or until the quinoa is cooked.
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If you know someone who loves Wendy’s Chili, or perhaps they need quick family recipes, please share this with them!