Lean Ground Sirloin Chili Recipe
This lean Ground Sirloin Chili recipe is perfectly spiced, rich and filling, and so easy to make and meal prep for dinner or lunches. This chili with sirloin recipe is a great high protein gluten free lunch or dinner… a perfectly cozy bowl of chili to enjoy by an autumn fire.
Serve with a thick slice of easy-to-make cornbread, and you have a fantastic dinner!
This ground sirloin chili recipe is one of our go-to comfort food dinners for fall and winter nights. Its absolutely delicious and has an incredible flavor. I like loading my chili with vegetables for extra fiber to keep you full.
Once fall rolls around, I am all for chili nights. I love to make a big batch of chili so we can enjoy it for a few dinners during the week. This ground sirloin chili is delicious and has an incredible flavor from using really good quality meat.
This Ground Sirloin Chili Recipe is:
- Hearty
- Spicy
- Smokey
- Packed with Vegetables
- Easy to batch cook, meal prep, or make ahead.
- Vegan
- Gluten Free
A High Protein Sirloin Chili Recipe, Loaded with Veggies!
What I love about this recipe is adding all the delicious vegetables in this: tomatoes, onion, garlic, carrots, mushrooms, celery, corn, and not one, not two, but THREE different kinds of beans! Simmered together with my signature spice combination, and you have a delicious meal for the week that even the pickiest meat eater will love.
I served this at a chili party, and it was a huge hit! I did a DIY chili bar, and had a variety of toppings out for everyone: jalapenos, chives, sour cream, macaroni, cheese, raw onion, etc. It was successful… TOO successful – most of the chili got eaten and I didn’t have as many leftovers as I thought I would.
What’s In This High Protein Chili with Sirloin?
- Ground Sirloin – we get ours from a local farm down the road… if you can, choose local meats that help farmers!
- Carrots, Celery, Onions, Bell Pepper
- Black Beans: Use no salt added or low sodium beans for better flavor and control of the salt in your chili.
- No Salt Added Kidney Beans: These boxed kidney beans are a really fantastic alternative to canned beans. I only use no salt or low sodium beans which gives this dish a really great flavor without the salt.
- Vegan Baked Beans – to give this chili a little extra sweetness!
- Diced Tomatoes
- Chili Powder: for a really nice flavor in this dip – the chili powder isn’t spicy but will give you a rich and bright flavor.
- Oregano: a spice I always put in my chili, tacos, or fajitas! This dried oregano has a bright and earthy flavor, and goes so well with the roasted vegetables.
- Red Chili Pepper Flakes: for a little heat! I like to add a few shakes to this recipe to give this dish a nice complex depth of flavor.
How Do I Make Chili with Sirloin?
- In a Dutch oven or large stock pot, add the ground sirloin. Break it into smaller pieces with a wooden spoon and brown the sirloin over medium heat for 10 to 12 minutes until all the pink is gone. With a slotted spoon, remove the meat, and drain most of the grease from the bottom of the pot. Leave about 1 tablespoon to saute the vegetables.
- In the Dutch oven, add the onion and garlic and sauté for 5 7 or 8 minutes until soft. Add the diced carrots, celery, bell peppers, and mushrooms, and sauté for 3 more minutes.
- Add the black beans, kidney beans and baked beans to the pot. Then add diced and crushed tomatoes with juice.
- Add spices to the pot: Chili powder, oregano, parsley, cumin, and cayenne pepper. Simmer all on low for 1 hour until veggies are tender.
- Serve with your favorite chili toppings and fresh chopped cilantro. Store leftovers for up to 4 days in the fridge.
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Share This Chili with Ground Sirloin
Lean Ground Sirloin Chili
Equipment
- Large Pot
Ingredients
- 1 pound ground sirloin
- 1 sweet onion diced
- 4 cloves garlic minced
- 3 carrot diced
- 2 bell peppers I use green and yellow
- 1/2 cup sweet corn
- 1 13- ounce can black beans
- 1 13- ounce can kidney beans
- 1 14- ounce can baked beans with liquid
- 1 28 oz can crushed tomatoes
- 1 28 oz can Diced Tomatoes
- 2 tbsp chili powder
- 1 tbsp oregano
- 1 tbsp dried parsley
- 1 tbsp cumin
- Chili Peppers or Cayenne Pepper to taste
Instructions
- In a Dutch oven or large stock pot, add the ground sirloin. Break it into smaller pieces with a wooden spoon and brown the sirloin over medium heat for 10 to 12 minutes until all the pink is gone. With a slotted spoon, remove the meat, and drain most of the grease from the bottom of the pot. Leave about 1 tablespoon to saute the vegetables.
- In the Dutch oven, add the onion and garlic and sauté for 5 7 or 8 minutes until soft. Add the diced carrots, bell peppers, and sauté for 3 more minutes.
- Add the black beans, kidney beans and baked beans to the pot. Then add diced and crushed tomatoes with juice.
- Add spices to the pot: Chili powder, oregano, parsley, cumin, and cayenne pepper. Simmer all on low for 1 hour until veggies are tender.
- Serve with your favorite chili toppings and fresh chopped cilantro. Store leftovers for up to 4 days in the fridge.
Nutrition
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This was a fabulous dish that was a BIG hit in our house