Turkey and Bean Tamale Pie

1. Brown the Turkey

In a Dutch oven on the stovetop, heat the extra-virgin olive oil over medium heat. Add the ground turkey and finely chopped large onion, seasoning with kosher salt and freshly ground black pepper. Cook for about 10 minutes, stirring occasionally, until the meat is browned and the onions are translucent.

2. Add Garlic, Jalapeño, and Spices

Add the minced garlic cloves and chopped, seeded jalapeño to the pot, cooking for another 2 to 3 minutes until fragrant. Stir in the chili powder and ground cumin, toasting for about 30 seconds.

3. Simmer the Chili

Incorporate the drained and rinsed pinto beans and the whole plum tomatoes into the mixture, breaking up the tomatoes if necessary. Let everything simmer together for 8 to 12 minutes, allowing the flavors to meld and the sauce to thicken. Stir in the chopped fresh cilantro.

4. Prepare Corn Bread Topping

In a medium bowl, combine the fine cornmeal, all-purpose flour, baking powder, and a pinch of salt. In a separate small bowl, whisk together the large egg, milk, melted unsalted butter, and honey. Pour the wet ingredients into the dry, mixing until just combined. Fold in thinly sliced scallions if desired.

5. Bake the Tamale Pie

Spread the corn bread mixture evenly over the top of the chili. Optionally, sprinkle grated cheddar cheese over the corn bread. Transfer the Dutch oven to the preheated oven and bake for 20 to 25 minutes, until the corn bread is browned on top.