Brown the turkey: Heat the olive oil in a large frying pan over medium-high heat until it shimmers. Add the turkey mince and break it apart with a wooden spoon. Cook for 5-6 minutes, stirring occasionally, until the meat turns a pale golden brown and you hear a gentle sizzle. The turkey should look crumbly with no pink spots remaining.

Sweat the aromatics: Reduce the heat to medium. Add the diced onion and both bell peppers. Stir everything together, scraping up any browned bits from the bottom. Cook for 3-4 minutes until the onions turn translucent and the peppers soften — you'll smell a sweet, savoury fragrance rising from the pan.

Bloom the spices: Tip in the minced garlic, cumin, smoked paprika, oregano, and chilli powder. Stir constantly for about 1 minute until the spices become fragrant and the mixture takes on a deep, rusty red colour. The aroma at this stage should be rich and warming.

Build the sauce: Pour in the chopped tomatoes, tomato puree, and chicken stock. Stir well to combine, scraping the bottom of the pan again. Bring the mixture to a gentle bubble — you should see small bubbles breaking across the surface, not a violent boil.

Simmer the skillet: Reduce the heat to low and let the mixture simmer uncovered for 8-10 minutes. Stir occasionally. The sauce will thicken and reduce slightly, and the colour will deepen to a rich brick red. You'll know it's ready when the liquid no longer looks watery and coats the back of a spoon.

Add the beans and corn: Fold in the drained black beans and sweetcorn. Continue cooking for another 3-4 minutes until everything is heated through. The beans should be tender but hold their shape, and the corn will add little pops of sweetness.

Season and rest: Taste the mixture and add salt and pepper as needed. Remove the pan from the heat and let it sit for 5 minutes. This short rest allows the flavours to meld together and the sauce to thicken further. The final texture should be saucy but not soupy, with tender turkey and vegetables throughout.