Heat the oil in a deep pan on high. Add in the chopped tomatoes and finely grated carrots, finely chopped chilli and the seasoning.
Cook these down until the carrots are soft and the chocolate has melted. Take off the heat and blend to form a smooth sauce.
Chop the peppers, zucchini and celery into small bite sized chunks. Add the sauce back into the pan and simmer these veggies for 5 minutes.
Cook the rice according to the instructions. I normally use two cups of water per one cup of rice, add some salt and bring to the boil then simmer for 8 – 10 minutes. Then leave to one side.
Next add in the kidney beans having drained and rinsed these. Story and continue to cook for a further 10 minutes until all the flavours are combined.
The rice and chilli should be ready a the same time. Serve in a bowl adding the fresh coriander and tortilla chips.