In a large heavy skillet, brown turkey in 1 tbsp. of extra virgin olive oil. Drain liquid from turkey, reserving ½ cups liquid. Transfer meat to bowl. Set aside.
Using the remaining 1 tbsp. of olive oil, saute chopped garlic, peppers and beans in the skillet, over a low heat for 5-10 minutes. Stir frequently. Mix in cooked turkey and reserved liquid. Cook another 5-10 minutes.
In a stock pot, combine tomato sauce, tomato paste, red pepper flakes, Herbes de Provence, and sea salt. Bring to a boil. Mix in jerk seasoning and meat mixture and continue cooking over moderately low heat. In a small bowl, combine arrowroot with 2 tbsp. of water and stir into the chili. Continue simmering over moderately low heat for 20 minutes, stirring occasionally to avoid sticking. Stir in Uncle Brutha's Fire Sauce No.10.
Serve with sliced scallions and shredded cheddar and pepper jack on top. Add additional seasoning to taste. |
