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round steak chickpea and lentil chili
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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
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
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.