Ground Sirloin Chili is perfectly spiced, rich and filling, and so easy to make and meal prep for dinner or lunches. This Chili with sirloin is a great high protein gluten free lunch or dinner… a perfectly cozy bowl of chili to enjoy by an autumn fire.
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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 and healthy 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: I got the fresh produce for this recipe from my garden and from my Misfits Market box – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first box by clicking here!
- 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: I only use no salt added diced tomatoes, these boxed tomatoes are really great to stock up on! I like boxed tomatoes better because they are BPA free and more eco-friendly than aluminum cans. If you haven’t read about the dangers of consuming foods stored in BPA cans, head over to Nutrition Facts to read more.
- TVP (Textured Vegetable Protein): I love stocking my pantry with TVP! TVP is made from soy protein and has the exact same texture as ground beef… making it really versatile to use in place of real meat. We use TVP in soups and stews, for taco filling, and in lasagnas. TVP is a great pantry-staple protein, and it lasts a long time. We always keep a few bags of this stuff on hand.
- 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.
Make Sirloin Chili Gluten Free for a Healthy Version
This gluten free sirloin chili recipe is a simple meal to make without the wheat. I’m all about making recipes gluten free when I can. Gluten free cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around gluten free pantry staples and swapping in a few wheat-less ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite gluten free pantry ingredients that we use on a weekly basis, and check out all my gluten free recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meals for everyone at your table.
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.
Other High Protein Dinner Recipes You’ll Love!
Get the Same Ingredients I Use For My Chili with Ground Sirloin
I got the fresh produce for this recipe from my garden and from my Misfits Market box – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first box by clicking here!
As always, if you make this gluten free ground sirloin chili recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Ground Sirloin Chili
Ingredients
- 1 pound ground sirloin
- 1 sweet onion diced
- 4 cloves garlic minced
- 3 carrot diced
- 2 bell pepper 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 No-Salt-Added 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.
Notes
Save Money on Fresh Produce!
I got the fresh produce for this recipe from my garden and from my Misfits Market box - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first box by clicking here!Nutrition
Or tag me @theherbeevore in your photo on Instagram!
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!
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