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Heat 2 tablespoons of olive oil in a pot over medium heat. Add the chopped onion and red pepper and cook gently for 7–8 minutes, stirring occasionally.
Once the onions are soft and slightly translucent, add the crushed garlic and cook for 1–2 more minutes until fragrant.
Stir in the chili powder, cumin, and smoked paprika. Toast briefly for 30 seconds to a minute.
Add the bay leaves and 2 tablespoons of tomato purée. Cook for a couple of minutes.
Add the tinned tomatoes and cook down for 5–10 minutes until slightly thickened.
Stir in the drained kidney beans. Add just enough stock or water to barely cover the beans and vegetables.
Season with salt to taste. Simmer with the lid on for at least 30 minutes, or up to 90 minutes in a 150°C (fan) oven uncovered.