Three Bean Chili with Wisconsin Colby

Courtesy of Wisconsin Milk Marketing Board

+ 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.

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