Tortilla Chip Chili Pie

Prepare the following, adding each to the same medium bowl as you complete it: Dice 1 large sweet onion (about 1 1/2 cups). Trim and finely chop 1 small or 1/2 large poblano pepper (about 1/2 cup). Finely chop 4 garlic cloves.

Drain and rinse 1 (about 15-ounce) can black beans. If using tofu, drain and crumble 1 pound into bite-sized pieces.

Heat 3 tablespoons vegetable oil in a large, heavy bottomed skillet on medium-high heat until shimmering. Add the onion mixture and sauté until soft and translucent, about 7 minutes. Add 1 pound lean ground beef, turkey, or tofu, breaking up the meat into small pieces with a wooden spoon, for 5 minutes. Meanwhile, finely chop 3 chipotle peppers in adobo sauce (about 2 tablespoons) and measure out 1 1/2 teaspoons of the sauce.

Add 1 1/4 teaspoons kosher salt, the chipotle peppers and sauce, and black beans to the skillet. Stir to combine. Add 1 (14.5-ounce) can diced tomatoes with their juices and 1 teaspoon honey and stir to combine. Cover slightly with a lid. Reduce the heat to medium-low and simmer, stirring occasionally, until thickened, about 20 minutes. Meanwhile, prepare the chips and garnishes.

Place 1 (12-ounce) bag tortilla chips on a large platter or baking sheet. Using scissors or a sharp knife, cut the bag down the center and across the middle. Pull the sides away from the bag to open it up and create a bed of chips for the chili to rest on.

Juice 1 medium lime into a small bowl (about 1 1/2 tablespoons). Add 1 cup plain Greek yogurt or sour cream and whisk to combine. Trim 1 red Fresno pepper, halve, and remove the seeds. Very thinly slice the pepper crosswise. Coarsely chop 1/4 bunch fresh cilantro until you have 1/4 cup.

Spoon the chili over the chips. Top with 1 cup shredded Mexican blend cheese, the lime mixture, Fresno pepper, and cilantro. Serve immediately.