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 Greek yogurt 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.
Ingredients You’ll Need
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- 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 To Make This Recipe
- 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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Lean Ground Sirloin Chili
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
Method
- 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
Private Notes
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This was a fabulous dish that was a BIG hit in our house