Peel and chop the onion and finely chop the garlic.
Wash the bell bell pepper, zucchini and carrot and cut into cubes.
Rinse the kidney beans in a sieve and drain along with the corn.
Heat the olive oil in a frying pan and sauté the onion for a few minutes.
Then add the bell bell pepper, zucchini, carrot, garlic and herbs with a small splash of water.
After a minute, add kidney beans, corn and passata and season with salt and pepper. Let simmer on low heat for about 10 minutes.
Meanwhile, cook the rice according to the package directions until tender.
Serve the rice with the chili.
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