Three Bean Chili with Wisconsin Colby
Recipe courtesy of Wisconsin Milk Marketing Board.
1 large onion, chopped, about 2 cups
2 large green bell peppers, cut into 1/2-inch squares
1 tablespoon garlic, finely chopped (approximately 3 cloves)
2 tablespoons vegetable oil
1 (15.5-ounce) can black beans, drained
1 (15.5-ounce) can pinto beans, drained
1 (15.5-ounce) can black-eyed peas, drained
1 (14.5-ounce) can diced tomatoes with juice
1 (14-ounce) can vegetable broth
1 cup dry red wine (or water)
3 tablespoons cornmeal
1 tablespoon chili powder or to taste
1 teaspoon dried oregano
1 teaspoon ground cumin
Salt and ground black pepper to taste
1 bay leaf
1/4 teaspoon hot pepper sauce or to taste
2 cup Wisconsin Colby cheese, shredded - divided use
- 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.
Recipe and photograph courtesy of Wisconsin Milk Marketing Board.