Beer Lentil Chili

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10 Minutes Prep
1 Hour 10 Minutes Total

Food blogger Katy Allan (@savoringtheflavoring) cooks up a comforting bowl of lentil chili, spiked with your favorite brew to for a little extra kick.

Ingredient List
  • 2-3 tbsp avocado oil Small check mark in a circle icon
  • 1 onion, diced Small check mark in a circle icon
  • 2 red bell peppers, diced Small check mark in a circle icon
  • 1 jalapeño seeded, minced Small check mark in a circle icon
  • 4 cloves of garlic, minced Small check mark in a circle icon
  • 1 tbsp chili powder Small check mark in a circle icon
  • 1 tbsp nutritional yeast Small check mark in a circle icon
  • 2 tsp cumin Small check mark in a circle icon
  • 1 tsp smoked paprika Small check mark in a circle icon
  • 1 tsp pink Himalayan sea salt Small check mark in a circle icon
  • 1 cup black lentils Small check mark in a circle icon
  • 1 bottle of beer Small check mark in a circle icon
  • 1 28oz can Muir Glen Organic Fire Roasted Diced Tomatoes Small check mark in a circle icon
  • 1 1/2 cups organic veggie broth Small check mark in a circle icon
  • 28oz can of hominy, drained Small check mark in a circle icon
  • Cotija cheese, as needed Small check mark in a circle icon
  • Cilantro, as needed Small check mark in a circle icon
  • Diced avocado, as needed Small check mark in a circle icon
Preparation
  1. In a large cast iron dutch oven, heat avocado oil over medium heat.
  2. Add onion, red bell peppers, jalapeño and garlic and cook for a few minutes, until softened.
  3. Stir in chili powder, nutritional yeast, cumin, smoked paprika, pink Himalayan sea salt, black lentils, beer, Muir Glen Organic Fire Roasted Diced Tomatoes, and veggie broth. Bring to a simmer.
  4. Reduce heat to low and simmer with the lid on for about a half hour.
  5. Serve topped with crumbled chips, Cotija cheese crumbles, chopped cilantro and avocado.