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15 mL (1 tbsp) olive oil
1 large onion, finely chopped
2 cloves garlic, chopped
455 g (1 lb) lean ground beef
1 red pepper, diced
1 green pepper, diced
Two 540-mL (19-fl. oz.) cans black beans
Two 398-mL (14-fl. oz.) cans diced tomatoes
250 mL frozen corn
15 mL (2 tbsp) chili seasoning
2.5 mL (1/2 tbsp) ground cinnamon
15 mL (1 tbsp) sweet paprika
Salt and pepper, to taste
In a frying pan, heat the oil and sauté the onion, garlic and ground beef.
Transfer to the slow cooker with the rest of the ingredients. Mix thoroughly, cover and set to high heat for 5 hours and 30 minutes.
Serve individually in bowls and top with Cheddar cheese, a small dollop of sour cream and a few coriander leaves.
Enjoy warm with tortilla chips.