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 can (15.5 ounces) black beans, drained
1 can (15.5 ounces) pinto beans, drained
1 can (15.5 ounces) black-eyed peas, drained
1 can (14.5 ounces) diced tomatoes with juice
1 can (14 ounces) vegetable broth
1 cup dry red wine (or water)
3 tablespoons cornmeal
1 tablespoon chili powder or to taste
1 teaspoon dried oregano
1 tsp. ground cumin
Salt and pepper, to taste
1 bay leaf
1/4 teaspoon hot pepper sauce or to taste
2 cups 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. Remove from heat and stir in half the Wisconsin Colby cheese until melted. Serve with
remaining cheese sprinkled on top.
I want to thank Eat Wisconsin Cheese for sharing the recipe above as well as the following recipes with my readers (and me!): WISCONSIN FIVE CHEESE MACARONI, WISCONSIN GRILLED CHEESE, and CHEESE FONDUE.
Visit their website for countless other delicious recipes.