Would it be possible to make a chili that drew its influence from eastern cooking and used curry as a base?
It sounds to me like a curry with beans, not a chilli with curry powder.
Apart from splashing in soggy nan at the end, which I don't think is going to work, it sounds like it would make a decent aromatic curry. 

You don't mention quantities, but I'd go heavy on the onion &amp; hold the stock back to give the end result a 'firmer' gravy, which would mean you have less mopping up to do. I'd also be tempted to get your spice blend in with or even before the onions to enhance the flavours. Maybe add a touch more towards the end to re-lift the aromatics, which will have sunk in a bit over a few hours' cook.

Serve in soup-plates [flat dishes] and use the nan to pick up the curry, rather than attempt to sit the whole thing on a rice bed. If your curry base is firm enough, you could lay out the nans/mini-wraps on the edge of the plate right at service, without giving them time to go soggy.