Heat the oil in a large non-stick pan. Add the pepper and garlic and cook over a high heat for 5 minutes. Add the paprika and cook for 1 minute.
Stir in the pasta sauce and kidney beans and add 300ml water. Bring to the boil and simmer for 10 minutes until thickened. Chop half the coriander and stir into the chilli.
Meanwhile, preheat the oven to 200°C/gas mark 6. Tear the tortillas into rough chunks and spread into a single layer on a baking sheet. Bake for 4-5 minutes or until golden brown and crispy around the edges.
Spoon the chilli into two warmed bowls, spoon over the yogurt and serve with the tortilla chips on the side.