1-For the slow cooker option: heat the olive oil in a pan and cook the onions, garlic, and spices until they’re fragrant. Then, mix in the tomato paste, bell peppers, and carrots before transferring everything to your crockpot. Add 2 cups of vegetable broth, the diced tomatoes, Worcestershire sauce if you’re using it, and all the beans. Season with salt and pepper, then let it cook on low for 6 to 7 hours or high for 4 to 5 hours. If it gets too thick, stir in the rest of the broth and serve with your favorite toppings.

2-Switch to the Instant Pot for a quicker meal: Use the sauté function to cook the onions, garlic, and spices in olive oil for 5 minutes. Stir in the tomato paste, bell peppers, and carrots, then add 2 cups of broth, tomatoes, Worcestershire sauce, and beans. Season it up and cook on high pressure for 10 minutes with a quick release. Add more broth if needed to get the right consistency, then dish it out with garnishes.

3-On the stove-top, sauté the onions, garlic, and spices in oil for 5 minutes, add the tomato paste, bell peppers, and carrots, and cook for another 5 minutes. Pour in 2 cups of broth, tomatoes, Worcestershire sauce, and beans, season, and simmer partially covered for about an hour. Thin with extra broth if necessary and enjoy with sides like fresh beer bread.