Recipe courtesy of Giada De Laurentiis
Save Recipe Print
Total:
1 hr
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
1 hr
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Heat a large Dutch oven over medium high heat. When it is hot, add the oil and diced onion. Cook for 3 minutes, stirring often with a wooden spoon. Add the garlic, jalapeno, yellow and red peppers and continue to cook, stirring often, for an additional 4 minutes. Add the chili powder, cumin and salt and stir until the mixture is fragrant. Add the lentils, beer, tomatoes and 1 1/4 cup water and stir to combine. Bring to a simmer and reduce the heat to medium low. Cover the pot and simmer for 25 minutes. Uncover the chili and add the hominy. Continue to cook uncovered until the chili has thickened slightly and the lentils are cooked through, about 15 minutes more. Serve topped with the cilantro, avocado and cotija cheese. Finish with a squeeze of lime if desired.

Cook's Note

To soak your lentils, place the picked-through lentils in a fine mesh strainer and rinse them well. Place them in a medium bowl and cover them with water so they are fully submerged by 1 inch of water. Cover the bowl with plastic wrap and refrigerate for at least 8 hours or up to 14 hours. Drain and rinse the lentils again before using.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Simple, Perfect Chili

Recipe courtesy of Ree Drummond

Classic Hot Wings

Recipe courtesy of Ree Drummond

Croissant French Toast

Recipe courtesy of Ree Drummond

White Chicken Chili

Recipe courtesy of The Neelys

White Bean and Chicken Chili

Recipe courtesy of Giada De Laurentiis

Mini Twice-Baked Potatoes

Recipe courtesy of Giada De Laurentiis

Turkey Chili with Hominy

Recipe courtesy of Food Network Kitchen

Chili Chicken with Hominy Hash

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword