Three Bean Chili With Wisconsin Colby


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.

Makes 8 servings.

Recipes and images courtesy of © 2014 Wisconsin Milk Marketing Board, Inc.

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Three Bean Chili With Wisconsin Colby

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