Put the beans and corn in a large sieve and rinse, drain well. Peel onion and garlic, dice finely. Clean and wash the bell peppers, dice them. Clean and wash spring onions, cut into thin rings. Clean chillies, cut lengthwise, remove seeds, wash and chop finely.
Heat the oil in a large pot. Fry the minced meat for 6-8 minutes until crumbly. Fry onion and garlic briefly. Season with salt and pepper. Add paprika, spring onions, up to 2 tablespoons, and chili. Also fry briefly.
Deglaze with 600 ml water and cream. Stir in stock and bring to the boil. Stir in beans and corn and simmer for about 5 minutes. Season everything again with salt, pepper and 1 pinch of sugar. Wash the parsley, shake dry, pluck off the leaves and chop finely. Sprinkle the chili with the remaining spring onions and parsley.