Round Steak Chickpea and Lentil Chili ~ Gluten-Free

Round steak chickpea and lentil chili is a hearty gluten-free, allergy-friendly Low FODMAP recipe for all to enjoy.

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Green and red peppers, carrots, and tomatoes make a gorgeous blend of colors in every bowl not to mention a robust flavor. The chickpeas and small amounts of lentils with lean round steak provide a protein and fiber-rich meal.

Chickpeas and lentils offer some great benefits to our bodies:

1. Rich in plant-based protein
2. High in fiber
3. Provide healthy amounts of vitamins and minerals
4. Help stabilize blood sugar

To Make Round Steak Chickpea and Lentil Chili ~ You Will Need These Ingredients:

• Round steak ~ or another preferred cut
• Olive oil
• Green Onions ~ tops only for Low FODMAP
• Green pepper
• Red pepper
• Bok Choy
• Swiss Chard ~ stems only
• Canned diced tomatoes
• Canned garbanzo beans
• Red lentils
• Taco seasoning ~ I used Fody Taco Seasoning
• Cumin
• Chili powder
• Salt
• Pepper

I often add Swiss chard and bok choy to all my soups because of the high nutritional value:

• High in antioxidants
• Reduce inflammation
• Low FODMAP
• Great sources of vitamins and minerals

Try these nutrient-rich soups too, Turkey and Red Lentil Vegetable Soup and Ground Turkey and Vegetable Soup.

I suggest serving this chickpea and lentil chili with some freshly baked cornbread, gluten-free, or try this tasty corny cornbread.

Enjoy!

Print Recipe

Round Steak Chickpea and Lentil Chili ~ Gluten-Free and Low FODMAP

Hearty beef steak chili with garbanzo beans and lentils simmered with veggies and seasonings. A meal that will fill all your senses.

Prep Time20 minutes mins

Cook Time1 hour hr 30 minutes mins

Total Time1 hour hr 50 minutes mins

Course: Main Course

Cuisine: American

Keyword: beef steak chili, chickpea and lentil chili, dairy-free, egg-free, gluten-free, Low FODMAP, no nuts, round steak chili

Author: Mary Krick

Ingredients

• 2 pounds lean round steak ~ or any preferred steak
• 1/2 tbsp olive oil
• 1 bunch green onions tops only for Low FODMAP
• 1 large green pepper
• 1 large red pepper
• 2 stalks bok choy
• 1 bunch Swiss chard stems only
• 4 15-ounce cans of diced tomatoes ~ puree if desired
• 1 15-ounce can of chickpeas drained and rinsed
• 1/2 cup dried red lentils rinsed
• 2 tbsp taco seasoning ~ I used Fody
• 1 tsp cumin
• 1 tbsp chili powder
• 1 tsp salt
• 1/4 tsp pepper

Instructions

• Trim and cut round steak into bite-sized cubes. Heat oil in a large kettle and add the beef cubes to lightly brown.
• Wash all vegetables and cut into small chunks. Add chopped vegetables to beef and sauté for 3-5 minutes.
• Add diced (or pureed) tomatoes and stir to combine.
• Drain and rinse chickpeas and add to the kettle.
• Rinse lentils and add them to the kettle.
• Add all the seasonings and stir well to combine.
• Bring chili to a boil and simmer for 1 1/2 hours.