1 large onion, chopped, about 2 c. 2 large green bell peppers, cut into 1/2-inch squares 1 Tbsp. garlic, finely chopped (approximately 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
In a Dutch oven, sauté onion, bell pepper and garlic in oil about 5 minutes or until soft. Stir in remaining ingredients except cheese. Simmer uncovered, stirring occasionally, about 1 hour or until thick. Remove bay leaf and discard. Off heat, stir in half the Wisconsin Colby cheese until melted. Serve with remaining cheese sprinkled on top.