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Heat olive oil in a pot.
Add poblano peppers and yellow onion, cook until softened.
Add garlic and diced chipotles in adobo, cook for 1 minute.
Stir in tomato paste and cook for 1 minute.
Add ground beef or bison, cook until browned.
Drain excess fat.
Add pinto beans, lentils, fire-roasted diced tomatoes, and chopped cilantro stems.
Add chili seasoning: coarse salt, chili powder, onion powder, cumin, spicy curry powder (optional), and smoked paprika.
Stir well to combine.
Add beef bone broth, water, and soy sauce.
Bring to a simmer.
Add whole wheat pasta and coarse salt.
Cook according to pasta package directions, stirring occasionally, until pasta is al dente.
Stir in Greek yogurt or skyr and shredded cheddar cheese until melted and combined.
Garnish with chopped cilantro leaves.
Taste before adding pasta and again at the end to adjust seasoning.