1 rating

Cowboy Bean and Corn Chili


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.


  • 1 Tablespoon canola oil
  • 3 cloves minced garlic
  • 2 Cups chopped onion
  • 1 Cup diced red bell pepper
  • 28 Ounces can crushed tomatoes
  • 16 Ounces can kidney beans, drained and rinsed
  • 15.5 Ounces cannellini beans, drained and rinsed
  • 15 Ounces can whole-kernel corn, drained
  • 1 Cup water
  • 3 Teaspoons ground cumin
  • 2 Teaspoons chili powder
  • 1/4 Teaspoon curry powder
  • 1/3 Teaspoon ground cinnamon


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.