Smokey Bean Tamale Casserole

1. Vegetable Broiling

Arrange half-moon onions, jalapeños, and poblano on the baking sheet, cut sides down. Brush with oil, season with salt, and broil for 2-4 minutes until charred. Flip and broil for another 1-3 minutes. Let cool and then remove stems.

2. Blend Charred Vegetables

Blend charred vegetables with canned tomatoes and 1/4 tsp salt into a coarse purée. This can be made 4 days ahead and stored in the fridge.

3. Chili Assembly

Heat your oven to 425°F. Warm 2 Tbsp oil in a large Dutch oven over medium-high heat. Sauté diced onion until golden, about 6-9 minutes. Add garlic for 1 minute. Stir in chili powder, oregano, 1 1/2 tsp salt, and cumin; cook for 30 seconds. Add beans and tomato purée; simmer until thickened, about 10-15 minutes. Incorporate cilantro, adjust seasoning with salt and chili powder if needed.

4. Cornbread Topping

Whisk cornmeal, flour, baking powder, and 1/2 tsp salt in a medium bowl. In a separate bowl, combine egg, sour cream, butter, and honey. Mix egg blend into cornmeal until just combined. Fold in scallions.

5. Baking

Spread cornbread mixture over the chili. Sprinkle with cheese if desired. Bake until golden, 20-25 minutes.

6. To Serve

Serve hot, topped with extra sour cream and sliced scallions.