Step 1

Position a rack in the middle of the oven and preheat to 350 degrees.

Step 2

Make the chili beans: In a 10-inch cast iron or other ovenproof skillet over medium heat, heat the oil until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 5 minutes. Stir in the kale and cook until wilted, 2 to 3 minutes. Add the garlic and cook until aromatic, 30 seconds more. Stir in the tomato paste, chili powder, oregano and salt until combined. Add the beans and water and stir to combine. Bring to a simmer and cook for 2 minutes, crushing the beans slightly as you stir. Season with cayenne pepper, if desired, depending on your preference and the heat of your chili powder. Remove from the heat, taste, and season with more salt, if desired. Using the back of a spoon, smooth out the top of the bean mixture.

Step 3

Make the cornbread topping: In a medium bowl, whisk together the cornmeal, pastry flour, baking powder and salt. In another medium bowl, whisk together the milk, egg, oil, and honey or agave until combined. Stir the flour mixture into the milk mixture until just combined. Let the batter rest for 5 minutes so it hydrates and thickens a bit. Pour the batter over the beans and spread it out evenly with a spatula.

Step 4

Bake for 16 to 20 minutes, or until the topping is set in the center and lightly browned on top. Let rest for 5 to 10 minutes.

Step 5

To serve, divide among shallow bowls or plates, and top with a dollop of the yogurt or sour cream, cilantro and hot sauce.