Set a large saucepan with the olive oil over a medium heat. Cook the onion for 5-7 minutes, until soft and translucent. Add the garlic and carrot and cook for 3 minutes more.
Stir in the spices, cook for 1 minute then add the chopped tomatoes and 300ml water. Bring to a boil then lower to a simmer. Cook for 8-10 minutes, or until the mixture has thickened and the carrots have softened.
Add the kidney beans and simmer for 5 minutes. When you’re ready to serve, top the chilli with the coriander and spring onion