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Heat oil in a large pot over medium heat. Add diced onion and poblano peppers, cook until softened and lightly browned, about 10 minutes.
Add tomato paste, minced garlic, and chipotles in adobo. Cook for about 5 minutes, stirring frequently, until the mixture darkens slightly and becomes fragrant.
Push the mixture to one side of the pot. Add ground beef to the open space and sear. Flip once, then break apart and cook until fully browned. Mix everything together.
Add chili seasonings and stir well to coat the meat and vegetables, then stir in fire-roasted tomatoes, pinto beans, lentils, and chopped cilantro stems. Bring the mixture to a simmer and cook for about 15 minutes. Taste and adjust seasoning if needed.
Add bone broth, water, soy sauce, whole wheat pasta, and salt. Bring to a boil, then reduce heat to low. Cover and cook for 20–25 minutes, stirring occasionally, until pasta is tender. Remove the lid and simmer for another 5 minutes, until the mixture thickens.
Stir in the shredded cheddar and Greek yogurt until fully melted and creamy. Divide into 6 portions and garnish with chopped cilantro leaves.