Sirloin Three Bean Chili
Warm up any occasion with this hearty and flavor-packed Sirloin Three Bean Chili, a comforting bowl of goodness that combines tender, seared sirloin steak with a trio of protein-rich beans and a medley of colorful vegetables. This one-pot wonder is simmered to perfection with bold spices like chili powder, smoked paprika, and cumin, infused with the richness of crushed tomatoes and beef broth. Perfect for meal prep or a cozy weeknight dinner, this chili is easy to customize and comes together in just over an hour. Garnish with fresh cilantro, sour cream, or shredded cheddar cheese for a vibrant and creamy finish. Ideal for chili lovers seeking a protein-packed, veggie-forward spin on a classic dish!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Sirloin steak, diced into 1-inch cubes
- 1 large Yellow onion, diced
- 4 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 28 ounces Canned crushed tomatoes
- 2 cups Beef broth
- 15 ounces Canned black beans, drained and rinsed
- 15 ounces Canned kidney beans, drained and rinsed
- 15 ounces Canned pinto beans, drained and rinsed
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 piece Bay leaf
- 0.25 cup Fresh cilantro, chopped (optional, for garnish)
- 0.5 cup Sour cream (optional, for serving)
- 0.5 cup Shredded cheddar cheese (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the diced sirloin steak and sear until browned on all sides, about 5-7 minutes. Remove the steak and set it aside.
In the same pot, add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced red and green bell peppers to the pot and cook for 4-5 minutes until tender.
Pour in the crushed tomatoes and beef broth, then stir to combine.
Return the seared sirloin cubes to the pot, followed by the black beans, kidney beans, and pinto beans. Stir everything together.
Mix in the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and bay leaf.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 45 minutes, stirring occasionally.
Taste and adjust seasoning if needed. Remove the bay leaf before serving.
Ladle the chili into bowls and garnish with chopped fresh cilantro, sour cream, or shredded cheddar cheese if desired.
Nutrition Facts
Calories |
3155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.4 g | 168% | |
| Saturated Fat | 52.0 g | 260% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 7994 mg | 348% | |
| Total Carbohydrate | 294.7 g | 107% | |
| Dietary Fiber | 94.5 g | 338% | |
| Total Sugars | 56.8 g | ||
| Protein | 212.9 g | 426% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 1452 mg | 112% | |
| Iron | 46.8 mg | 260% | |
| Potassium | 8939 mg | 190% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
