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In a large pot, heat oil over medium-high heat. Add beef and cook, breaking it up with a spoon until browned, about 5 minutes. Add onion and garlic and cook until onions begin to soften, about 5 minutes. Stir in chili powder and cumin. Add broth, bell peppers, corn, beans and tomato paste. Bring to a boil, lower the heat and simmer, covered, until the flavors blend, 20 to 25 minutes. Garnish with green onions and cilantro before serving.
*For an even heartier stew, add 1/2 cup bulgur wheat and 1 cup water along with the beans; cook the chili an extra 20 minutes to allow the bulgur to soften, and then let the stew sit, covered, for 10 minutes before serving. The bulgur will give it an even thicker, meatier texture and add nutrients and fiber.
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