I’ve made this a few times and decided to share it — while it’s still cool enough out to make chili in Florida — because when I first had the idea to make California Burrito Chili I couldn’t find a recipe.
We took a trip to visit Stefen’s sister and brother-in-law in San Diego last year and they didn’t fail at making sure we ate all the good stuff, including Cali burritos — that our brother-in-law walked a couple miles down the street to pick up for us while we sat on the beach — That’s real life, guys. So, in honor of my sister-in-law’s birthday a few weeks ago we celebrated from afar with this chili recipe! I hope you enjoy it as much as we do, and if you make it please let me know what you think!
Serves 8 · Ready in about 45 minutes (plus a few extra minutes if the meat is frozen)
Recipe Notes
- I made this in my Instant Pot, but it can easily be converted to a good old fashioned pot on the stove. Just cook meat as you normally would and continue on with rest of recipe as follows.
- You may have noticed I skipped cooking the hamburger in the pictures below. Stefen and I are taking a break from meat this month so I made it meatless this time. And it’s just as good! Really this is a very versatile recipe. Leave out the meat to make it vegetarian. Use shrimp or chicken if you’re leaning more towards the burrito side. Add more beans if you’re feeling fruity. You get the point.
- Wait to add the fries, avocado, and tortilla strips until right before serving so they keep their texture.
Ingredients
- 1 pound ground beef (frozen or fresh)
- 1 sweet onion, diced
- 2 cloves garlic, minced
- 1 batch smoked taco seasoning
- 1/2 bag (about 10 ounces) Alexia french fries
- 16 ounces vegetable broth
- Two 15-ounce cans black beans, drained
- One 28-ounce can diced tomatoes
- One 10-ounce can Rotel
- 2 tablespoons lime juice
- 1 bunch cilantro (or one drop cilantro oil)
- 2 avocados, diced
- 2 to 4 whole wheat tortillas, cut into strips
- 2 to 4 tablespoons olive or avocado oil, for frying
- Additional toppings: sour cream, shredded cheese
- Salt, to taste (start with 1/2 teaspoon)
Directions
- Place the ground beef in the Instant Pot. Add 1/2 cup water and cook on manual high pressure for 20 minutes if frozen, 10 minutes if fresh.
- While the beef cooks, bake half a bag of french fries according to the package instructions.
- Once the Instant Pot reaches pressure, quick release.
- Set the Instant Pot to “sauté”. Add the onion, garlic, and taco seasoning. Stir until the meat is fully cooked and the onions are soft, about 3-5 minutes.
- Switch to the “soup” setting (or manual). Add the vegetable broth, black beans, diced tomatoes, Rotel, lime juice, and cilantro. Stir to combine.
- Fold in the baked fries.
- While the chili heats, prepare the toppings. Heat a couple tablespoons of oil in a skillet and add the diced avocado until lightly browned on all sides.
- Repeat with the tortilla strips, frying until slightly crisp and golden.
- Add the fried avocado to the pot and gently stir to combine. Season with salt to taste.
- Serve hot topped with tortilla strips, sour cream, cheese, and any extra fries.
Eat it up and channel your inner California dreamin’ self. Maybe do some yoga stretches if you’re really feeling motivated*
*Yoga is not recommended immediately after eating chili. Experiment at your own risk.