Three-Bean Chili with Wisconsin Colby
- 1 large onion, chopped (about 2 cups)
- 2 large green bell peppers, cut into ½-inch squares
- 1 tablespoon finely chopped garlic (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 stock
- 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 pepper, to taste
- 1 bay leaf
- ¼ teaspoon hot pepper sauce, or to taste
- 2 cups (8 ounces) shredded Colby cheese, divided
Instructions:
You will surely impress your family with savory dish.
- In a Dutch oven, sauté the onion, bell peppers, and garlic in oil on medium heat for about 5 minutes or until soft.
- Stir in the remaining ingredients, except the cheese. Simmer uncovered on low heat, stirring occasionally, about 1 hour or until thick. Remove from the heat. Remove and discard the bay leaf.
- Stir in half of the cheese until melted. Serve with the remaining cheese sprinkled on top.