Vegetarian Tamale Pie

Name: Vegetarian Tamale Pie
Total time: 1 h
Yield: 6 to 8 servings
Cuisine: american
Ingredients: 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; 1 3/4 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; 1 3/4 teaspoons ground cumin; 3 (15-ounce) cans black or pinto beans, drained and rinsed; 1 cup chopped fresh cilantro leaves and tender stems (optional); 3/4 cup/135 grams fine cornmeal; 2 tablespoons all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon kosher salt (such as Diamond Crystal); 1 large egg, at room temperature; 1/3 cup/80 grams sour cream or whole-milk yogurt, plus more for serving; 1/4 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)

By Melissa Clark

Published Jan. 31, 2023

Vegetarian Tamale Pie — Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 1 hour
Rating: 4(3,144)
Comments: Read comments

Not to be confused with a Latin American tamale, tamale pie is a comforting retro casserole made from ground beef chili that is topped with cornbread batter and then baked. This vegetarian version relies on vegetables and beans instead of meat. Fresh green chiles and onions are broiled until charred to deepen their flavor, then puréed with tomatoes to make a complex sauce for the beans. The cornbread topping — crisp at the surface, tender underneath — gets an optional handful of Cheddar folded into the mix for added verve. Serve this one-pot meal on its own or with a creamy dollop of sour cream or yogurt on the side.

Featured in: A Vegetarian Update for Old-School Tamale Pie

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Ingredients

Yield:6 to 8 servings

For the Chili

1large red or white onion, halved
2jalapeños, halved lengthwise and seeded (if desired)
1poblano or green bell pepper, sliced in half lengthwise, seeds removed
2tablespoons extra-virgin olive oil, plus more for brushing
1¾teaspoons kosher salt (such as Diamond Crystal), plus more as needed
1(28-ounce) can whole plum or diced tomatoes
3fat garlic cloves, finely grated or minced
2tablespoons mild or hot chili powder, more as needed
2teaspoons dried oregano
1¾teaspoons ground cumin
3(15-ounce) cans black or pinto beans, drained and rinsed
1cup chopped fresh cilantro leaves and tender stems (optional)

For the Cornbread

¾cup/135 grams fine cornmeal
2tablespoons all-purpose flour
1½teaspoons baking powder
½teaspoon kosher salt (such as Diamond Crystal)
1large egg, at room temperature
⅓cup/80 grams sour cream or whole-milk yogurt, plus more for serving
¼cup/57 grams unsalted butter, melted and cooled
2teaspoons honey
2scallions, whites and greens thinly sliced, plus more for serving
1cup grated Cheddar (optional)

Ingredient Substitution Guide

Preparation

Step 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.
Step 2
Slice remaining onion half into ½-inch-thick half-moons and arrange on the prepared baking sheet. Place jalapeños and poblano next to onions, cut sides down. Lightly brush vegetables with oil and sprinkle with a pinch of salt. 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.
Step 3
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 teaspoon salt, and blend to a coarse purée. You can make this up to 4 days ahead, and store in the refrigerator until needed.)
Step 4
Heat oven to 425 degrees. In a large Dutch oven, heat the 2 tablespoons olive oil over medium-high. Add 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 1½ teaspoons salt and cumin, and cook until spices darken, about 30 seconds.
Step 5
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.
Step 6
While the chili simmers, prepare the cornbread: In a medium bowl, whisk together cornmeal, flour, baking powder and salt.
Step 7
In a small bowl, whisk together egg, sour cream, butter and honey. Whisk egg mixture into cornmeal mixture until combined. Fold in scallions.
Step 8
Spread cornbread topping over the chili, then top with grated cheese, if 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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Ratings

4 out of 5

3,144 user ratings

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Comments

Joel3 years ago

As always, I'll use Bob's Red Mill medium grind cornmeal. BTW, the cornbread recipe on the bag is outstanding. It calls for buttermilk, but I just clabber milk with lemon juice or vinegar.

dimmerswitch3 years ago

Noting some commenters so far report their experience of the cornmeal topping being too little to cover the beans adequately, I wonder if the size of Dutch oven used might be a factor? The instructions say "large Dutch oven". At my house that would be my 7 qt size but that would be too big. So I'm thinking the 5 qt - or 5 1/2 qt size might be more in the range of what is meant by "large" here? That's the size I'm choosing for first try today.

Pat3 years ago

Rather than using a Dutch oven I used my 12 inch cast iron skillet. Perfect.

Stacy VB6 days ago

Delicious. Made per recipe except added 2 small diced zucchini to the onions for a bit more juiciness and veggie variety. Cornbread seemed thin going on, barely covering the surface of a 5 qt dutch oven, but it rose substantially, and the cheese crust was so good. It was truly a pie, very little liquid. Also, it is highly adaptable.

tatiK1 week ago

Must double the cornbread recipe or it’ll sink into the beans. However! — these are some of the best chili beans I’ve ever made without meat.

Hannah2 weeks ago

Great recipe with a few tweaks. I sautéed 4 grated zucchinis in EVOO until they reduced in size by over half and were caramelized. Then I added half the onion to this mixture to sauté. I made the chili (mostly as written) besides that, adding a larger spice quantity and also some jarred green chilis I had on hand. Per others suggestions, I doubled the cornbread and was happy with the ratio in my large Dutch oven. The cheese on top is a must! This recipe is time-intensive (for my cooking skills) but made a lot of food and is super tasty! I would certainly make again.

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