Heat the vegetable oil in a large pot or Dutch oven over medium heat.

Add the diced bacon and cook for 3-4 minutes until it begins to render its fat and crisp up slightly.

Add the chopped onion and sliced carrots to the pot, cooking for about 5-7 minutes until the onions are soft and translucent.

Stir in the sliced smoked sausage and minced garlic, cooking for another 2-3 minutes until the garlic is fragrant and the sausage browns slightly.

Sprinkle the sweet and smoked paprika over the mixture, stirring constantly for 30 seconds to bloom the spices without burning them.

Pour in the crushed tomatoes, chicken broth, and add the bay leaf, stirring well to combine all ingredients.

Gently fold in the rinsed kidney beans and bring the mixture to a boil.

Reduce the heat to low, cover the pot, and simmer for 30 minutes to allow the flavors to meld together.

Remove the lid and simmer for an additional 10-15 minutes to thicken the stew; for a thicker texture, mash a small spoonful of beans against the side of the pot and stir them back in.

Season with salt and black pepper to taste, remove the bay leaf, and garnish with fresh chopped parsley before serving hot with bread.