Yummy Black Bean Chili!

Some people wanted me to share this. I originally got this from a friend of mine, but I altered it a little bit. It was supposed to be a meat free recipe, but I added venison burger or beef burger instead of rice. However, you can still take out the burger and use rice instead. 





YUMMY BLACK BEAN CHILI

2 tablespoon cooking oil
3+ garlic cloves, minced
3 medium red, orange or yellow sweet peppers, Coarsely chopped
1-1.5 large onions, chopped
2-3 medium zucchini, Coarsely chopped (2 1/2 cups)
3-4 cups fresh or frozen whole corn
2 to 4 teaspoons chili powder (to taste)
2 15 oz can tomatoes, cut up
2 15 to 16 oz can black beans, rinsed and drained
2 15 oz cans tomato sauce
1-2 fresh, pickled or canned jalapeno pepper, seeded and chopped
1 teaspoon salt
1 teaspoon pepper
1.5 to 2 lbs Ground Beef of venison (or use rice as a substitute)

Pour cooking oil into a wok or 12-inch skillet. (Add more oil as necessary during cooking). Preheat over medium-high heat. Stir fry garlic in hot oil for 15 seconds. Add sweet peppers and onions; stir fry for 4-5 minutes. Remove pepper mixture from the wok or pan.

Add zucchini and corn to the hot wok; stir fry for 4-5 minutes. Add chili powder; stir fry for 4-5 minutes more or till vegetables are crisp tender.

Return pepper mixture to the wok/pan. Add untrained tomatoes, black beans (drained and rinsed), tomato sauce, jalapeño peppers, salt and pepper. Cook and stir till bubbly. Cover and cook about 5 minutes more. Serve immediately.