Chili Burritos
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Description
The most delicious mouthful of chili goodness you’ll ever experience! It requires a little prep – but is worth doubling or tripling to freeze for later.
Ingredients
Scale
For the chili:
- 1 medium onion
- 2 garlic cloves
- 2 celery stalks
- 2 carrots, peeled
- 1 red pepper, seeded
- 1 28oz can diced tomatoes
- 1/4 cup low-sodium tomato paste
- 1 can each black beans and kidney beans
- 1 Tbsp chili powder
- 2 tsp cumin
- 1 tsp oregano
- Sea salt and pepper, to taste
For the burrito:
- 4 ezekial or brown rice wraps (or whole grain)
- 4 Tbsp green onion
- 4 Tbsp organic sour cream (optional)
- Any other toppings you enjoy!
Instructions
- Dice your onion and mince your garlic. In a large pot, dry sautee your onion and garlic on medium heat until golden – 2-3 minutes.
- Meanwhile, dice your celery, carrots, and red pepper.
- Add all the chili ingredients into the pot with the onion and garlic.
- Cover with a lid and turn on high until it comes to a boil, immediately turn it down to a simmer and let cook for 15 minutes.
- While the chili is simmering, dice your green onion and lay out your wraps.
- Place chili in wraps and top with green onion (or any other toppings you wish).
- Serve warm.
Notes
Just add cheese
Feel free to add a little cheese, wrap and bake at 350F for 5-7 minutes.
Save for later
You can prepare these ahead and wrap them tightly in seran wrap. Bake at 350F for 30-35 minutes from frozen.
Instant Pot
- Add a little olive oil to your instant pot and turn to sautee. Add your onion and garlic until golden.
- Turn off the instant pot, add the remaining ingredients, and close the lid and seal the valve.
- Turn on bean/chili setting, on high, for 15 minutes.
- Quick release and turn back to sautee if you need to reduce the liquid further.
- Place chili in wraps, add toppings and serve.
Nutrition
- Serving Size: 4
