- 1 tablespoon olive oil
- 1 medium sweet onion, diced
- 1 yellow pepper, diced
- 1 pound ground turkey, both dark and white meat
- 2 turkey sausages, removed from casing and crumbled
- 1 teaspoon paprika
- 2 tablespoons poblano chilli powder
- 1 teaspoon cumin
- 2 cloves garlic, minced
- Salt and freshly ground black pepper
- Two 15-ounce cans diced tomatoes with their liquid
- One 12-ounce bottle lager beer
- 1 cup chicken stock
- One 15-ounce can chickpeas rinsed and drained
- 2 small courgette, diced
- 1/4 cup fine cornmeal
- Chopped fresh coriander, for serving, optional
- Grated Cheddar, for serving, optional
- Sour cream, for serving, optional
1. Heat the oil in a large pot over medium heat. Add the onions and bell peppers and sauté until the onions are translucent. Add the ground turkey, sausage and paprika and cook until the meat is no longer pink, 5 to 7 minutes.
2. Add the poblano chilli, cumin, garlic and 1 tablespoon salt and cook for 1 minute, stirring. Add the tomatoes, beer and chicken stock and bring to a boil. Reduce the heat and simmer. Add the chickpeas and courgette and stir well. Simmer, uncovered, until the chili begins to darken and thicken slightly, about 1 hour 30 minutes, stirring occasionally throughout to keep it from sticking to the bottom of the pot.
3. Stir in the cornmeal and cook another 15 minutes. Season with salt and pepper. Serve with chopped coriander, grated Cheddar and sour cream for topping if desired.