Ingredients

The following ingredients have 8 Servings
  • 2 Tbsp olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 28 ounce can fire roasted crushed tomatoes
  • 12 ounce bottle of your favorite beer, I used Corona
  • 15 ounces vegetable, chicken, or beef stock
  • 1 1/4 cups small French lentils, rinsed
  • 1 or 2 canned chilies in adobo sauce, chopped (use the whole can if you like the heat)
  • 1 heaped Tablespoon chili powder
  • 1 heaped Tablespoon ground cumin
  • salt and fresh cracked black pepper
  • juice of 1 lime, optional
  • sour cream
  • avocado
  • fresh cilantro
  • green onions
  • Fritos corn chips

Instruction

  • Saute the onions and garlic in the olive oil in a large stock pot. Cook, stirring often, for about 5 minutes, until the onions are softened.
  • Add the canned tomatoes, beer, stock, lentils, chilies, chili powder, and cumin to the pot and combine well. Add a teaspoon each of salt and pepper. Bring to a boil, then turn the heat way down and gently simmer for 15-20 minutes, or until the lentils are tender. I like to cover the pot but you can leave it off for a thicker chili.
  • Taste the chili and add more salt if you like. Add the lime juice if using. Serve with the toppings of your choice.