Sunday, March 8, 2015

Lentil and Hominy Chili

I know what you're thinking but its Lent and we are basically Vegan for 40 days or so and I am always on the hunt for some good basic dishes. I am no chili fan as as rule but Brenda was hosting a book club party on a Friday night and a few of the girls are Roman Catholic so time to try some big Lenten cooking for a crowd and test a Potluck recipe as well.

This dish hails from Giada.

2T vegetable oil
1 onion chopped
3 garlic cloves chopped
1 jalapeno de-ribbed, seeded and chopped
1 red and yellow pepper diced
1 1/2 t cumin
1T chili powder
1 1/4 t salt
1 cup French lentils soaked overnight and rinsed
1 1/2 c brown ale (Newcastle)
1 28 oz can diced tomatoes
1 15 oz can hominy
1/4 c chopped cilantro
1 avocado diced
1/2 c Cotija cheese ( depending on your fast)
Lime wedges

In a large Dutch oven, cook the onion in the oil 3 minutes then add the peppers and garlic cook for 4 or 5 mintutes. Add the spices and cook 30 secs then add the beer, tomatoes, lentils and 1 1/4 water or vegetable broth.
Simmer for 25 minutes covered then uncover and add the hominy. Cook till liquid is reduced and chili thickens and lentils are tender.

I added a can of black beans. Serve with toppings of choice.
Serves 4 generous helpings. I easily doubled the recipe.

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