Cowboy Bean And Corn Chili

4 from 1 ratings

Serve this chili with a side of cornbread and some cheese. It can get a bit messy, but you'll forget it once you have a taste. For more recipes, visit bushbeans.com.

Servings

servings

Ingredients

1 tablespoon canola oil
3 cloves minced garlic
2 cup chopped onion
1 cup diced red bell pepper
28 ounce can crushed tomatoes
16 ounce can kidney beans, drained and rinsed
15.5 ounce cannellini beans, drained and rinsed
15 ounce can whole-kernel corn, drained
1 cup water
3 teaspoon ground cumin
2 teaspoon chili powder
1/4 teaspoon curry powder
1/3 teaspoon ground cinnamon

Directions

Heat the oil in a large saucepan or Dutch oven over medium heat. Add the garlic and cook until golden, about 1 minute. Raise the heat to medium-high, add the onion, and cook until softened, 5 minutes. Add the bell pepper and cook until the vegetables are very tender, 5 to 7 minutes. If the bottom of the pan begins to scorch, add a small amount of water. Stir in the tomatoes, kidney beans, cannellini beans, corn, water, cumin, chili powder, curry powder, and cinnamon. Bring the mixture to a boil. Reduce the heat and simmer, covered, 20 to 25 minutes. Serve in individual bowls and top with optional toppings as desired.