Make the chili: Heat the oil in a large nonstick pot over medium heat. Add the onion, red pepper, salt, and pepper and cook for 5 minutes. Add the plant-based ground beef and cook for 7 to 8 minutes, using a wooden spoon to break up the ground as it cooks. Add the garlic, tomatoes, black beans, chipotle peppers, adobo sauce, water, and lime juice. Reduce the heat to low and simmer, uncovered, for 20 to 25 minutes, stirring occasionally, until thickened.

Spread the fries on a large baking sheet and bake according to package directions until crispy. Serve with scoops of the chili over the fries and drizzle with the cheese sauce. Top with desired toppings.

Save the extra chili for lunch the next day. It also freezes well.