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Three Bean Chili with Wisconsin Colby
Courtesy of Wisconsin Milk Marketing Board
Servings: 8
Prep Time: 15 Min. Cook Time: 1 Hr. What you need:
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+ 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 What to do:
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. |
