Three Bean Chili with Wisconsin Colby

Courtesy of Wisconsin Milk Marketing Board

Servings: 8
Prep Time: 15 Min.
Cook Time: 1 Hr.

* 1 large onion, chopped, about 2 c.
* 2 large green bell peppers, cut into 1/2" squares
* 1 Tbsp. garlic, finely chopped (approx. 3 cloves)
* 2 Tbsp. vegetable oil
* 1 can (15.5 oz.) black beans, drained
* 1 can (15.5 oz.) pinto beans, drained
* 1 can (15.5 oz.) black-eyed peas, drained
* 1 can (14.5 oz.) diced tomatoes with juice
* 1 can (14 oz.) vegetable broth
* 1 c. dry red wine (or water)
* 3 Tbsp. cornmeal
* 1 Tbsp. chili powder or to taste
* 1 tsp. dried oregano
* 1 tsp. ground cumin
* salt and pepper to taste
* 1 bay leaf
* 1/4 tsp. hot pepper sauce or to taste
* 2 c. Wisconsin Colby cheese, shredded and divided

1. In a Dutch oven, sauté onion, bell pepper and garlic in oil about 5 min. or until soft.
2. Stir in remaining ingredients except cheese. Simmer uncovered, stirring occasionally, about 1 hr. or until thick. Remove bay leaf and discard.
3. Off heat, stir in half the Wisconsin Colby cheese until melted.
4. Serve with remaining cheese sprinkled on top.