Remove the inner non-stick bowl from your slow cooker. Place it on a stove, add rapeseed oil and set on medium-high heat. When hot, add the minced beef and fry until brown from all sides.
Carefully transfer the bowl black into the slow cooker (use protective gloves as the surface will be hot!). Season with paprika, smoked paprika, chili flakes, salt and pepper. Add chopped onion and garlic and stir.
Add chopped tomatoes, tomato passata, water and chopped coriander (cilantro). Stir thoroughly, cover and cook for 2 hours on high setting (4 hours on low setting).
Add sliced peppers and cook for 1 hour (2 hrs on low setting).
Add red kidney beans and cook for another 30 minutes (1 hr on low setting).
Serve with rice, freshly chopped coriander, and lime wedges, or your favourite toppings.
Notes
Possible swaps (1:1 ratio unless stated otherwise):
Ground pork and beef mix, ground pork, or ground turkey. Add cooking oil if the meat is lean - and skip the oil if the ground meat has more than 10% fat.
Tomato passata - use canned chopped or plum tomatoes (400g), or 12 fresh tomatoes (in season) + 1tbsp tomato puree.
Tinned cannellini beans, black beans, or sweet corn (all drained and rinsed).
Dried coriander (cilantro) leaves, or frozen coriander.
Top Tips, Storage & Reheating: See the article above this recipe card.