Directions

1. Heat canola oil in a large stockpot or Dutch oven over medium heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
2. Add onion and bell peppers. Cook, stirring occasionally, until tender, about 3-4 minutes.
3. Stir in tomato paste and garlic until fragrant, about 1 minute.
4. Stir in diced tomatoes & green chilies, black beans, kidney beans, beef stock and taco seasoning. Bring to a boil; reduce heat and simmer until flavors have blended, about 15-20 minutes.
5. Stir in corn until heated through, about 3-5 minutes.
6. Remove from heat; stir in cilantro and season with salt and pepper, to taste.*
7. Serve immediately.