Vegetarian Tamale Pie

cooking.nytimes.com

Denise

subheading: FOR THE CHILI:

1 large red or white onion, halved

2 jalapeños, halved lengthwise and seeded (if desired)

1 poblano or green bell pepper, sliced in half lengthwise, seeds removed

2 tablespoons extra-virgin olive oil, plus more for brushing

1¾ teaspoons kosher salt (such as Diamond Crystal), plus more as needed

1 (28-ounce) can whole plum or diced tomatoes

3 fat garlic cloves, finely grated or minced

2 tablespoons mild or hot chili powder, more as needed

2 teaspoons dried oregano

1¾ teaspoons ground cumin

3 (15-ounce) cans black or pinto beans, drained and rinsed

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

subheading: FOR THE CORNBREAD:

¾ cup/135 grams fine cornmeal

2 tablespoons all-purpose flour

1½ teaspoons baking powder

½ teaspoon kosher salt (such as Diamond Crystal)

1 large egg, at room temperature

⅓ cup/80 grams sour cream or whole-milk yogurt, plus more for serving

¼ cup/57 grams unsalted butter, melted and cooled

2 teaspoons honey

2 scallions, whites and greens thinly sliced, plus more for serving

1 cup grated Cheddar (optional)

Directions at cooking.nytimes.com

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