Vegetarian Tamale Pie

Source: New York Times Cooking

Ingredients 

Number of Servings: 6-8

For the chili: 

• 1 large red or white onion, halved 

• 2 jalapeños, halved lengthwise; seeded, if desired 

• 1 poblano or green bell pepper, sliced in half lengthwise and seeded 

• 2 Tbsp extra-virgin olive oil, plus more for brushing 

• 1 ¾ tsp kosher salt 

• 28-oz can whole plum or diced tomatoes 

• 3 fat garlic cloves, finely grated or minced 

• 2 Tbsp mild or hot chili powder 

• 2 Tbsp dried oregano 

• 1 ¾ tsp ground cumin 

• 3 15-oz can black or pinto beans, drained and rinsed 

• 1 cup chopped fresh cilantro leaves and tender stems (optional) 

For the cornbread: 

• ¾ cup fine cornmeal 

• 2 Tbsp all-purpose flour 

• 1 ½ tsp baking powder 

• ½ tsp kosher salt 

• 1 large egg, at room temperature 

• 1/3 cup sour cream or whole-milk yogurt, plus more for serving 

• ¼ cup unsalted butter, melted and cooked 

• 2 tsp honey 

• 2 scallions, whites and greens thinly sliced, plus to garnish 

• 1 cup grated cheddar (optional) 

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Directions

Prep Time: 15 min

Cook Time: 45 min

Total Time: 60 min

1. Prepare the chili: Move a rack as close to the heating element as possible and heat the broiler. Cover a baking sheet with foil. Finely dice half of the onion and set aside for later. 

2. Slice remaining half onion into ½-inch-thick half-moons and arrange on the prepared baking sheet. Place jalapeños and poblano next to the onions, cut sides down. Lightly brush the vegetables with oil and sprinkle with a pinch of salt.  

3. Broil 2 to 4 minutes, until vegetables are charred on one side. (If the chiles are small, they will be charred after 1 to 2 minutes.) Flip vegetables and broil until the other side is charred, 1 to 3 minutes. 

4. Transfer pan to a rack until cool enough to handle, then stem the peppers. Transfer charred vegetables and any accumulated juices to a blender (or use a bowl and immersion blender.) Add canned tomato and ¼ tsp salt, and blend to a coarse purée. (You can make this up to 4 days in advance and store in the fridge until needed.) 

5. Heat oven to 425 degrees. In a large Dutch oven, heat the 2 Tbsp olive oil over medium high heat. Add the diced onion and sauté until lightly browned, 6 to 9 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chili powder, oregano, remaining 1 ½ tsp salt and cumin, and cook until spices darken, about 30 seconds. 

6. Add beans and the reserved tomato purée and let mixture simmer until thick like a chili (10 to 15 minutes). Stir in cilantro, if using. Taste and add more salt and chili powder, if needed.  

7. While the chili simmers, prepare the cornbread: In a medium bowl, whisk together cornmeal, flour, baking powder and salt. 

8. In a small bowl, whisk together egg, sour cream, butter and honey. Whisk egg mixture into cornmeal mixture until combined. Fold in scallions. 

9. Spread cornbread topping over the chili, then top with grated cheese, is using. Bake, uncovered, until cornbread is golden brown (20 to 25 minutes). Serve hot or warm, topped with sour cream and more scallions. 

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Nutritional Information

(Per Serving)

*DV = Daily Value 

Calories – 391cal – 19.5% DV

Sodium – 1079mg – 47% DV  

Total Fat – 20g – 26% DV

Saturated Fat – 9g 

Trans Fat – 0.5g

Protein – 13g – 15% DV

Cholesterol – 70mg — 70% DV

Total Carbohydrates – 41g – 15% DV

Fiber - 11g - 39% DV

Sugar - 7g