Prepare ingredients: Preheat the oven to 220 ° C hot air / 240 ° C. Peel the onion and garlic, finely chop both.
Cooking lentils: Heat 1 tbsp of oil in a large saucepan over medium heat. Add the onion and fry in about 3 minutes until glassy. Add half of the Mexican spice mix (or more if you like it spicy) and garlic and fry for 2 minutes. Drain the lentils and add them to the pan.
Making sauce: Add the tomato passata, 200 ml of water, cocoa and the broth powder to the saucepan, stir and simmer for about 10 minutes over medium heat. Season with salt and pepper. In the meantime, cut the tortillas into triangles and place them on a baking sheet with baking paper. Drizzle with olive oil and sprinkle with salt. Bake the chips crispy in the oven in 3-5 minutes. (or simply buy readymade from supermarket)
Cutting herbs: Meanwhile, pick the oregano leaves and cut them finely, discard the stalks. Cut the capsicum in quarters, remove the seeds and seeds and cut into thin strips.
Finishing the chili: Drain the beans and rinse them under the cold tap. Then add them to the chili pan with the pepper strips. Cook for 5-10 minutes until soft.
Serving Chili: Spoon the chili and serve with a scoop of yogurt, sprinkle with the oregano and serve the tortilla chips next to it for dipping.