Peel and finely chop the onion. Peel and finely chop or crush the garlic. Wash the bell pepper and cut into small cubes, removing inedible parts.

In a deep frying pan, heat the butter. After a moment, add the onion and garlic. Fry for a few minutes, stirring frequently. Then add the meat. Stir and break up the meat with a wooden spatula occasionally.

When the meat loses its raw color, season to taste with pepper, hot paprika, sweet paprika, and curry. Mix thoroughly.

Next, add the canned tomatoes (along with the juice). Pour in some water, stir, and bring to a boil. After boiling, reduce the heat and simmer covered for about 10 minutes, stirring occasionally. If needed, add a bit more water, but it shouldn't be too much. After the indicated time, add the chopped bell pepper. Simmer for another 5 minutes. If there is too much water at the end of simmering, increase the heat to evaporate the excess (cook uncovered and keep stirring).

Towards the end, add the drained corn and beans, and season with salt to taste. Mix thoroughly.

Transfer to a plate.