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baked potatoes topped with spicy vegetable stew

(2)
vegancook avatar
Recipe by
Joan Hunt
@vegancook
Youngsville, NC

This is my go-to meal when we are hungry and want something filling to eat. Love to make this for dinner with just a small green salad on the side, or if you eat meat, you could add chicken breast on the side. It is very good!

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(2)
yield 4 servings

Ingredients For baked potatoes topped with spicy vegetable stew

  • 1 clove
    garlic, minced
  • 1 Tbsp
    chili powder
  • 1 tsp
    ground cumin
  • 14 oz
    can diced tomatoes
  • 1/2 c
    vegetable broth or water
  • 19 oz
    can black beans, rinsed and drained
  • 1 c
    diced yellow squash
  • 1 c
    diced zucchini
  • 1/2 c
    diced carrot
  • 1/2 c
    chopped green bell pepper
  • 1 c
    chopped onion
  • 1 Tbsp
    vegetable oil
  • 2 Tbsp
    chopped fresh cilantro
  • salt and freshly ground black pepper to taste
  • 4 lg
    russet potatoes, scrubbed (about 2 1/2 lbs.)

How To Make baked potatoes topped with spicy vegetable stew

  • 1
    Preheat oven to 400°F. Pierce potatoes with the tines of a fork and bake until tender, about 1 hour.
  • 2
    Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add onion, bell pepper, carrot, and garlic. Cook, stirring often, until vegetables begin to soften; about 10 minutes.
  • 3
    Stir in chili powder and cumin. Add tomatoes, broth, and beans. Reduce heat and simmer, covered, for 20 minutes.
  • 4
    Add yellow squash and zucchini. Cover and simmer until vegetables are crisp-tender, about 5 minutes. Stir in cilantro and season with salt and pepper.
  • 5
    To serve, split baked potatoes and mash their pulp slightly. Spoon vegetable stew into center.
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