How to Make Confetti Chili

Confetti ChiliNot sure what the weather is like where you live, but where I live there is still a cold nip in the air. Here in the Maritimes, this is the “I don’t know what to wear” season. One day it is sunny and plus 10°C and the next day it is snowing and minus 10°C.

I am not complaining. I take comfort in the knowledge that vacations, gardening, barbecues and lounging on the deck with a glass of wine in one hand and a book in the other are not too far away!

While we are still experiencing cooler temperatures and before we hit the blisteringly hot days of July and August I wanted to share “my” recipe for Confetti Chili.

Not only is it a great dish to warm up with on a cool evening it is also the perfect make ahead dish to take along when you head to the cottage or on a camping trip. There is nothing like snuggling in front of a campfire with comfort foods, like a big bowl of chili.

This Confetti Chili is hearty, a snap to make and tastes heavenly. It freezes very well or you can easily cut the recipe in half if you don’t want such a big batch. I love that you can make it way ahead of time and just pop it in the freezer for later.

When I said “my” recipe I was fibbing just a little, because this Confetti Chili recipe is actually a merging of my husband’s and my son’s chili recipes. It is the perfect choice when you are looking for something quick and easy that will warm you to your toes!

I hope you will love it as much as we do!

Confetti Chili


5.0 from 1 reviews
Confetti Chili
Serves: 16 servings
  • 2 lbs lean ground beef
  • 3 onions chopped
  • 4 large cloves of garlic, chopped
  • 1 green bell pepper, chopped (I didn't have a green pepper so I substituted with a yellow pepper)
  • 1 red bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 1 - 341 ml (12 ounce) can corn niblets - do not drain (or 1½ cups) frozen corn niblets
  • 2 - 796 ml (28 ounces) cans diced tomatoes - do not drain
  • 2 - 540 ml (19 ounces) cans red kidney beans - do not drain
  • 2 tablespoons cumin
  • 2 tablespoons chili powder (or more, depending on your heat preference)
  • ½ tsp. hot red pepper flakes (or more depending on your heat preference)
  • salt & freshly ground black pepper, to taste
  • GARNISH - chopped green onions
  1. In a dutch oven, over medium heat, scramble fry ground beef until brown. Drain any excess fat.
  2. Stir in onions and bell peppers. Cook 5 minutes more to soften vegetables.
  3. Season with cumin, chili powder, hot pepper flakes and pepper.
  4. Stir in the corn niblets, diced tomatoes and red kidney bean with their liquid.
  5. Simmer over low heat an additional 1 - 1½ hours
  6. Spoon into bowls and serve with a sprinkle of green onions or a dollop of sour cream and a sprinkling of grated cheddar cheese.


As always, if you have any questions at all feel free to ask and I will do my very best to answer. (Or…in this case I will ask my hubby or son!)




  1. sabina Edwards says:

    Can’t get warm enough fast eh? It was so warm last night here in SK, that I literally slept with the window open (we had a high of 21)


  1. […] a little snack and with the addition of some cheddar cheese, they are the perfect accompaniment to chili, soups, salads and […]

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