round steak and chickpea chili with lentils
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Round Steak Chickpea and Lentil Chili ~ Gluten-Free

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

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

round steak chickpea and lentil chili

 

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!

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 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 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.

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