1 tablespoon canola oil
1 pound lean ground beef
1 medium sweet onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 tablespoons tomato paste
3 cloves garlic, minced
2 (10-ounce) cans diced tomatoes & green chilies
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
4 cups beef stock
1 (1.25-ounce) package taco seasoning
¾ cup frozen corn
⅓ cup chopped fresh cilantro leaves
Kosher salt and freshly ground black pepper, to taste
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. Add onion and bell peppers. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in tomato paste and garlic until fragrant, about 1 minute.
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. Stir in corn until heated through, about 3-5 minutes.
Remove from heat; stir in cilantro and season with salt and pepper, to taste
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