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.