this recipe from Sainsbury's, we took a look and decided that, with a very small tweak (using ready made gluten free tortilla chips) this would be a dish we'd like to eat.
It's a speedy supper and is something that could be made with store cupboard/freezer items.
We used a fresh yellow pepper as the recipe suggests but think that Sainsbury's frozen sliced mixed peppers would also be good to use.
What was needed was a jar of Sainsbury's Taste The Difference Cherry Tomato & Chilli Pasta Sauce, a tin/carton of red kidney beans (drained), a yellow pepper (sliced), two cloves of garlic, a teaspoon of smoked paprika and water.
Having sliced the yellow pepper (though, as mentioned before, frozen peppers could be used), it was cooked for a few minutes before the smoked paprika was added and stirred through.
After another couple of minutes the two cloves of garlic were added (we used a couple of black garlic cloves as that's what we had in the cupboard).
Adding the drained kidney beans and the pasta sauce to the pan, it was time to add 300ml of water.
We discovered that, handily, the pasta jar has a capacity of 300ml to just under the shoulder... something that will be useful when we take the 'makings' of this recipe on holiday with us - as it means we won't need to find a measuring jug.
The heat was then turned up and the chilli was left to simmer for 20 minutes until it had thickened slightly.
Finally it was time to serve - Sous Chef J likes Manomasa's Chipotle & Lime Tortilla chips so we used these... adding a green salad and some grated cheese (leave out the cheese and this will be a vegan meal). A lovely dish for a speedy meat free meal, any day of the week.