Veggie Tamale Pie

Preheat the oven to 425°F.

In a large pot, heat oil over medium-high heat. Add onions with a pinch of salt and saute for 6-7 minutes or until they brown. Add garlic and tomato paste and saute for 3-4 minutes, stirring often. Add in all the spices and saute for an additional 30 seconds. Add in the can of fire-roasted tomatoes, drained beans, carrots, potatoes, and 1/2 cup of water. Mix until well combined and bring to a boil. Simmer on medium-low heat while uncovered for 15-20 minutes or until the carrot and potatoes are knife-tender. Stir occasionally to make sure nothing sticks to the bottom of the pan. Add in the corn and cook for an additional 3 minutes. Season with salt and pepper to taste.

While the chili cooks, make the cornbread topping. In a small bowl, whisk together the cornmeal, flour, baking powder, and salt and set aside.

In a separate bowl, whisk together the egg, sour cream, honey, scallions, and melted butter. Add the dry ingredients and 1 cup of shredded cheddar cheese and mix until well combined.

Once the chili is done, pour it into a casserole pan. Top with the cornbread mixture until the top is completely covered. I like to flatten the cornbread mixture in between my hands and then lay it on top of the chili. Sprinkle the top with the remaining cheddar cheese. Bake the casserole for 15-20 minutes or until golden brown. Sprinkle the top with with scallions. Serve with a dollop of sour cream, additional scallions and diced avocado.