Start by gathering all of your ingredients. Chop the bell peppers, onion, and mince the garlic. This prep work helps everything cook evenly and brings forth the beautiful scents as you begin.

In a skillet, heat the olive oil over medium heat. This step is optional but will add depth to the flavor. Sauté the onion and garlic until fragrant and translucent, roughly 5 minutes. It’s a small additional step that goes a long way.

Transfer the sautéed vegetables to your slow cooker. Add the chopped bell peppers, canned beans, sweet corn, and crumbled plant-based burgers.

Pour in the fire-roasted diced tomatoes and add all the spices: chili powder, cumin, cinnamon, oregano, coriander, smoked paprika, turmeric, salt, and pepper. Stir everything until well blended. The colors will be vibrant, undoubtedly enticing.

Now, add the vegetable stock. Give everything a good stir, ensuring that all ingredients are submerged in the liquid.

Cover your slow cooker and set it on low for about 6 to 8 hours, or high for 3 to 4 hours. The longer it cooks, the better the flavor will be.

Once cooked, serve it up in bowls and adorn with your choice of toppings. Fresh cilantro and avocado add a great touch, balancing the heat from the spices beautifully.