Prepare the slow cooker insert: Place your slow cooker on the counter and lightly spray the insert with cooking oil. This isn’t strictly necessary, but it makes any potential sticking easier to clean. You’ll see a thin sheen of oil on the ceramic surface.

Add the minced beef: Tip the raw minced beef directly into the slow cooker. Don’t brown it first. I know that sounds odd, but the meat will cook gently and break apart as it simmers. You’ll notice the beef looks pale and raw at this stage, but trust the process.

Layer the vegetables: Scatter the diced onion, minced garlic, and both bell peppers over the beef. There’s no need to stir yet. The onions will release moisture as they cook, and you’ll see the vibrant red and green peppers sitting on top, creating a colourful layer.

Add the tinned ingredients: Pour in the chopped tomatoes, drained black beans, drained kidney beans, and drained sweetcorn. Don’t drain the tomatoes, as their liquid is essential for the broth. You’ll hear a satisfying splash as the tomatoes hit the pan, and the beans will tumble in with a soft thud.

Mix the seasoning: In a small bowl, combine the smoked paprika, ground cumin, dried oregano, salt, and black pepper. Sprinkle this evenly over the top of the soup. If you’re using chipotle peppers, add them now. Give everything a good stir with a large spoon until you see the tomato purée and spices have coloured the broth a deep, rusty red.

Pour in the stock: Pour the beef stock over everything. Stir once more. The liquid should just cover the solids. If it looks a little thick, that’s fine; the beans and vegetables will release more moisture as they cook. You’ll smell the cumin and paprika immediately, a warm, earthy aroma.

Cook low and slow: Place the lid on the slow cooker. Cook on low for 6 hours or on high for 3 hours. About halfway through, you’ll notice the kitchen filling with a rich, savoury scent. The beef will have broken into small crumbles, and the broth will look darker and more concentrated. Give it a gentle stir at the 3-hour mark if you’re using the low setting.

Finish and serve: After the cooking time, taste the soup. Adjust salt or spice level if needed. The beef should be tender and practically melt on your tongue, and the broth will have a silky, slightly thickened texture from the beans. Ladle into bowls and serve with your favourite toppings.