French Lentil and Hominy Chili

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2 tablespoons grapeseed oil

1 small onion, chopped 

3 cloves garlic, peeled and chopped 

1 jalapeno, ribs removed and chopped 

1 yellow bell pepper, diced 1/3-inch 

1 red bell pepper, diced 1/3-inch 

1 tablespoon chili powder 

1 1/2 teaspoons cumin 

1 1/4 teaspoons kosher salt 

1 cup French lentils, picked through, soaked and rinsed (see Cook's Note)

1 1/2 cups brown ale, such as Turbodog 

One 28-ounce can diced tomatoes 

One 15-ounce can hominy, drained and rinsed 

1/4 cup cilantro leaves 

1 avocado, diced 

1/2 cup cotija cheese, crumbled 

Lime wedges, optional