Heat the olive oil in a large wide frying pan over a high heat and fry the red onion slices until soft, then add steak mince, crushed garlic, chopped chilli and chilli powder to the pan and continue to stir as the meat browns.Stir in the chopped red pepper, grated carrot, courgette and half the sliced spring onions and cook for 5 minutes, then pour in the tomato passata and beef stock. Bring to a boil, then reduce to a moderate temperature and simmer for 5 minutes or until the sauce has thickened. Stir in the kidney beans and cook for a further minute.Spoon the chilli into warm bowls with quinoa, top with yogurt, spring onions and serve with tortilla chips.