Snowcap Bean Chili with Corn Wheels

Welcome back from Spring Break!
I hope everyone’s week off was as great as ours: Friends visited, bouncy houses were visited, and Ilian hunted for Easter eggs three times! We also got to see geese, a crane, and all the various songbirds flying overhead as spring has truly arrived in our parts 🙂

To say goodbye to winter, and looking ahead to planting season, here’s a dish reminiscent of three sisters cooking: heirloom beans, corn, and potatoes instead of squash in a smoky chili.
Snowcap beans are the latest heirloom bean find on my try-to-plant list. They look simply beautiful, with one half covered in earth tones and the other in creamy white, just like a snow cap. We saved a few for planting and enjoyed the rest – they have a smooth, potato-like texture and earthy taste and go very well with actual potatoes in a smoked-paprika-infused fire-roasted tomatoes chili.

Stirring the soup, stirring the soup… that’s what Ilian enjoyed doing (and any other Music Together families will recognize 😉 ). The soaked but uncooked beans were not to his taste, but the corn wheels were very much so: easy to hold for little hands and fun to nibble!

Snowcap Bean Chili with Corn Wheels

  • Servings: dinner for 3 hungry eaters
  • Difficulty: easy
  • Print


  • 1 lb Snowcap Beans
  • 1/2 lb green beans
  • 2 large potatoes
  • 2 28 oz cans fire roasted tomatoes
  • 3 corn cobs
  • 2 tsp salt
  • 2 tsp smoked paprika
  • 1 1/2 tsp cumin
  • 1 1/2 tsp dried oregano
  • 1/4 tsp chipotle pepper
  • water


  1. Soak the snowcap beans overnight in three times as much water as beans.
  2. Rinse snowcap beans, trim green beans and cut into thirds, and cube potatoes.
  3. Place snowcap beans into large pot with fire roasted tomatoes and spices. Bring to a boil, cover, and cook over medium heat for 30 minutes, stirring occasionally.
  4. Add green beans and potatoes, cook for another 20 to 30 minutes, until potatoes are soft. You may need to add up to a cup of water to cover all ingredients with liquid.
  5. Meanwhile, place corn cobs into a pot and cover with water. Bring to a boil, cook for 7 minutes. Remove from water to cool until comfortable to handle. Cut into rounds.
  6. Plate the chili and add corn wheels. Enjoy!

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