Put a large sauce pan or casserole dish on a medium heat and add the oil.
Prepare your onion, garlic, pepper, and chilli and add them all to the pan. Cook everything down for around 10 minutes to soften the vegetables – taking care not to let the vegetables brown too much, add a little more oil if necessary.
Add in your spices and cook for a further few minutes before adding in the grated carrot, drained beans and chopped tomatoes, vinegar and vegetable stock, along with a generous amount of salt and pepper.
Bring to a gentle simmer and cook down for a further 10 minutes or so to let all the flavours combine and the sauce to reduce.
Taste for seasoning, adding a little more salt and pepper if needed.
Add in your baby spinach and stir well, letting the spinach wilt into the chilli.
Finish with a squeeze of fresh lime to taste and plenty of chopped coriander.
Serve with brown rice, natural yoghurt or guacamole.